Tag: egg whites

Sweet Potato Marshmallow Casserole

I always thought it would be tough to beat sweet potatoes with marshmallows until I read this recipe from Damaris Phillips.  I have 5 words for you…mascarpone cheese and caramel sauce! That’s what makes these potatoes far superior to any others on the Thanksgiving table.  These are definitely a bit extravagant but why not indulge this fall?! This Sweet Potato Marshmallow Casserole is certainly worth it!

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Sweet Potato Marshmallow Casserole
 

Ingredients
  • 5 sweet potatoes (9 ounces each)
  • ½ cup mascarpone cheese
  • 3 T. light brown sugar
  • 1 tsp. cinnamon
  • ½ teaspoon plus ⅛ kosher salt
  • ¼ cup caramel sauce
  • 3 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Fork the skins of the potatoes and roast 1 hour till soft.
  3. When cool enough, slice in half and scoop flesh into mixer.
  4. Beat it with the mascarpone, brown sugar, cinnamon and ½ teaspoon salt.
  5. Once combined pour in pie dish and drizzle caramel on top.
  6. Clean the mixer and with whisk beat egg whites, cream of tartar and ⅛ teaspoon salt on medium speed until foamy. Increase to high and gradually add sugar until stiff peaks-4 mins.
  7. Spoon over potato and smooth our with offset spatula!
  8. Bake 25-30 mins.

3.4.3177

Adapted from Damaris Phillips

The post Sweet Potato Marshmallow Casserole appeared first on Hugs and Cookies XOXO.

Sweet Potato Soufflés – Even Easier Than Easy

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them into your batter without knocking all the air out, there’s really not much that can go wrong. 

And that’s with the traditional method, which requires making a saucy base first. These soufflés are even easier than that, since mashed sweet potato is the base. I like to microwave my sweet potatoes, mostly because it’s faster, but you can certainly roast them in a 375 F. oven instead. Just prick them as shown, and bake for as long as it takes to get them very soft. I’d love to give you a time, but that depends on the size.


I kept these very plain, so as not to distract you, but you can add all sorts of things. Cheese, bacon, and herbs, just to name a few. And that’s for savory applications, since these will also shine as a dessert. Just add some maple syrup or brown sugar to the mashed potatoes, to taste, along with appropriate spices, like cinnamon, nutmeg, and allspice, and you’ll be in for quite the seasonal treat. But, no matter how you flavor these, or which course you serve them, I really do hope you give them a try soon. Enjoy!


Ingredients for 4 to 6 Sweet Potato Soufflés:
2 teaspoon room temp butter to grease ramekins (mine were 5 oz. size)
4 large room temperature eggs, separated
1 cup mashed sweet potatoes
1 teaspoon kosher salt, or to taste
pinch of cayenne
1/4 cup milk                                                 
crispy fried sage leaves to garnish, optional
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Dorie Greenspan’s Swedish Visiting Cake Bars (Gluten-Free)

Dorie Greenspan’s Swedish Visiting Cake Bars are a delicious treat that’s perfect for Fall baking weather.

This is a sponsored post written by me on behalf of OXODorie Greenspan's Swedish Visiting Cake Bars (Gluten-Free)

What do you get when you cross one of my favorite cookbook authors (Dorie Greenspan), one of my favorite kitchen product companies (OXO), and one of the best places I’ve ever visited (Sweden)? These delicious Swedish visiting cakes, topped with crispy almond meringue, in support of Cookies for Kids Cancer.

I’ve supported this fundraiser for the last few years, sharing everything from hazelnut spritz cookies to apple butter blondies.  This time around, OXO is partnering with chef-supporters to share recipes we hope will inspire people to host their own Cookies for Kids’ Cancer bake sales.

I’m sharing Dorie Greenspan’s Swedish Visiting Cakes. They’re a mash-up of two recipes: almond-meringue topping that you’d typically put on a fruit tart, and Swedish Visiting Cake, a subtle almond-flavored cake that’s usually pretty plain. Together, they form a great sweet treat that would be perfect for your afternoon fika (a Swedish mid-afternoon coffee and cake break that’s just one of the many reasons I adore Sweden.)

Dorie Greenspan's Swedish Visiting Cake Bars (Gluten-Free)

These visiting cakes are a cross between a cake and a cookie, with a soft, tender layer of sweet cake topped with a layer of egg whites, powdered sugar, and almonds that bakes into a crisp, meringue-like finish. The result is elegant, but they’re shockingly simple to make!

I used measure for measure gluten-free flour in place of all-purpose flour and they came out perfectly!

OXO sent me a few products to use while I made these: their non-stick pro cake pan (I love how heavy it is!), 11-inch balloon whisk (the handle feels great in your hand), non-stick cooling and baking rack (I love these for baked goods and for making the crispiest baked chicken wings), and 5 pounds food scale with pull out display (the pull out design is great – you can move the display around so you can see it even when you’re using a giant mixing bowl.)

Cookies for Kids’ Cancer is committed to raising funds for research to develop new, improved and less toxic treatments for pediatric cancer. If you host a neighborhood bake sale and registering your event online, OXO will make proceeds.

Dorie Greenspan's Swedish Visiting Cake Bars (Gluten-Free)

Dorie Greenspan’s Swedish Visiting Cake Bars

Serves 18

Ingredients

For the topping

  • 1 cup (120 grams) confectioners’ sugar
  • 3 large egg whites
  • 1½ cups (150 grams) sliced almonds, blanched or unblanched

For the bars

  • ¾ cup (150 grams) sugar
  • 2 large eggs, at room temperature
  • ¼ teaspoon fine sea salt
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 cup (136 grams) all-purpose flour (I used a gluten-free blend)
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting (optional)

Directions

Center a rack in the oven and preheat it to 350 degrees F. Lightly butter a 9-inch square baking pan and line it with parchment paper.

To make the topping: Put the sugar in a medium bowl and pour over the egg whites. Using your fingers or a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside while you make the batter.

To make the bars: Working in a large bowl, whisk the sugar, eggs and salt together until the mixture lightens in color and thickens a little, about 2 minutes. Whisk in the vanilla and almond extracts. Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. You’ll have a thick batter with a lovely sheen. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.

Give the topping another stir, or a run-through with your fingers, and turn it out onto the batter. Use a spatula or your fingers to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.

Bake for 28 to 32 minutes, or until a tester inserted into the center of the cake comes out clean or with only a few crumbs stuck to it. The meringue topping will be pale golden brown. If you’d like a deeper color on the topping, run it under the broiler until you get the shade of gold you like best.

Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.

Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut each square into two triangles. If you’d like, you can dust the bars with confectioners’ sugar just before you serve them.

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I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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