Winter

Name: Potato Dill Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Ingredients: 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes; 7 ounces all-purpose flour, about 1 ½ cups; 1 ½ tablespoons baking powder; 1 ½ teaspoons salt; ½ teaspoon white pepper; 2 large eggs + 1 yolk; ½ cup light cream + 2 tablespoons for brushing on top; 1 ½ sticks cold unsalted butter, diced; 1 tablespoon dill

A Practical Gift Guide for 2020

December 2, 2020

This year has been a doozy. With many of us staying home this Christmas, this years gift guide is filled with things that we can actually use. And since most of us will be cozied up in the house, we may as well bake some gingerbread biscotti.

Don’t worry, this list isn’t filled with things like new socks, although I do love a pair of good socks, but rather things that won’t sit in a closet for the next 6 months.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Gifts for the Baker in your life

November 23, 2019

Finding gifts for the baker in your life can be tricky. If they are an experienced baker, their cabinets and pantry are probably well-stocked and buying for them can be a challenge. Worry not, friends! I’ve scoured the internet to find you some really fantastic gift ideas for everyone from the newbie baker to those of us who have been baking for decades. Whether you’re a new baker or an experienced one, these gingerbread biscotti would be the perfect treat to bake for the holidays.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Holiday gift guide for serious home cooks

November 16, 2019

It’s that time of the year again! We’re making our wish lists and our gift lists. This holiday gift guide is for the serious home cook in your life, that might even be you! We’re talking about it all – from cookbooks that are a must have for the food nerd to the latest gadgets for your kitchen. From everyone’s favorite – Instant Pot (try this Instant Pot Split Pea Soup), to the lesser known, but equally fun tools, there are gifts for every budget.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Winter Market Buddha Bowls with Potato, Quinoa and Beets

February 8, 2017

This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

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Roasted Red Flannel Hash with Country Sausage

December 13, 2016

This week, we have a very special guest post! You all know her as Pastry Chef Online, but she is my “Sissy”. She is like family to me. If I could choose a sister, it would be her. We met years ago and it was an instant kinship. She is a talented pastry chef, a great friend and a generous, kind and compassionate person. I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!

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Food Friends

September 20, 2016

Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.

I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.

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Potato Dill Biscuits

August 16, 2016

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes? They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato. She had a good question and I figured if she was wondering that, someone else would be too. Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around? Not very often, I’m guessing. Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them. All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed: THEY WORK BETTER! I kid you not, the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice. If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist. They are a smidge denser than regular biscuits, but are by no means heavy. They are my new “go-to” biscuit. They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough. I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon! I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…

Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits

A simple and delicious drop biscuit.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
7 ounces all-purpose flour, about 1 ½ cups
1 ½ tablespoons baking powder
1 ½ teaspoons salt
½ teaspoon white pepper
2 large eggs + 1 yolk
½ cup light cream + 2 tablespoons for brushing on top
1 ½ sticks cold unsalted butter, diced
1 tablespoon dill

Instructions

Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
Mix for a few seconds until it is combined.
Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

Here are a few affiliate links to items used (and loved!) in this recipe. Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

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Cold Remedy Tea -Kitchen Rx

January 10, 2016

The Kitchen Prescription. This tea has been my “go-to” for years when I’m under the weather. Lemon, mint, ginger and honey tea soothes your throat and warms you up to get you get through even the worst colds. Winter in most of the northern states is serious. Temperatures hovering in the single digits for weeks on end, plummeting to -20 at night, leaving you so cold that you simply can not shake the chill no matter how many layers you pile on. ~~I hate winter~~, let me rephrase: I loathe winter. I loathe the snow and ice, the freezing temperatures, the slipping and sliding down sidewalks that haven’t been cleaned, chipping an inch of ice from the windshield, car doors that are frozen shut… You get the picture.

And then you get sick. Watery eyes, stuffy nose, scratchy throat and a cough that rattles your insides like gunfire. You have been taken down by the common cold. Once it gets you, it takes weeks until you start to feel human again.

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Holiday Recipe Round-Up

December 16, 2015

The time between Thanksgiving and Christmas is usually a blur for most of us, which is why I’ve complied a dozen recipes that could come in handy for this time of the year. There are cookies, cupcakes, homemade sanding sugar, hot chocolate and an adult beverage or two to enjoy.

Happy Holidays to you & yours! Thank you so much for stopping by!

NoLa

February 19, 2015

A few months ago, The Girl and I went to New Orleans for a little getaway. As a properly organized food person, I had a list (a very long list) of places to eat. That was pretty much my agenda. Sure, there are tons of things to do in New Orleans and we did a few of them, but my main objective was food. How could it not be?

So, our itinerary pretty much looked like this Every Single Day (swapping out restaurants, of course):

breakfast : Café du Monde
lunch: Antoine’s
dinner: Pesche

Oh, did I mention it was restaurant week when we were there?! Yeah, that’s like putting a fat kid in a candy store and telling him to only pick 3 things. Not likely…

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