Saturday, December 21, 2013

Chocolate Snowballs

This cookie recipe came from Dan Savage.  Yes.  THAT Dan Savage.  Well, from his mother, really.  But Dan passed the recipe along and I decided to take a chance and I'm glad I did.

This is the second new recipe I've gotten from a radio podcast.  (The other being the Sweet Potato Pie recipe below.)  Both of them are egg-sell-ent.

I'm going to have to take up NPR all over again.
These are melt-in-your-mouth delicious.  A chocolate, butter-based cookie with pecans and tossed in sugar. What's not to love?
Without further ado....


1 1/4 cup butter
2/3 cup sugar
1 tsp vanilla
2 c flour
1/8 tsp salt
1/2 cup cocoa
2 c pecans
confectioners sugar


Sift flour, salt, and cocoa together.  Cream butter & sugar until fluffy.  Add vanilla.  Mix together dry ingredients in a separate bowl.  Gradually beat dry ingredients into butter mixture.  Blend in pecans. Form a log, wrap in saran and then foil, and put in fridge overnight.

Cut loaf into inch-thick slices, then into quartered cubes.  Roll cubes into balls about 1 inch in diameter.  Bake on a non-greased cookie sheet for 20 minutes at 350.  Transfer cookies as soon as they come out of the oven to a cooling rack.  Allow to cool completely before tossing in confectioner's sugar.  Much easier than they look when you finish them.  A great beginner's cookie.

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Tuesday, December 17, 2013

Nana's Sweet Potato Pie

I'm not going to lie to you.  This pie is so good, you'll stick a fork in your grandmother's hand if she tries to steal a bite.

Thanksgiving is coming up.  At my house, pumpkin pie reigns supreme. Every year I watch my relatives dive into a national favorite.  I watch, but I never partake.  I'm no fan of pumpkin pie.  I am a fan of sweet potatoes.  This year, I decided to take the bull by the horns and make my own pie.  In advance.  Just for me.  Let them have their pumpkin. I gots me some sweet taters.

This is a delicious pie.  I kid you not.  Easily made it into my top five pies.  Try it. You won't be disappointed.  Got it from a NPR podcast.  You just never know.


3 large sweet potatoes (about 1.5 lbs)
2 large eggs
1 1/4 cup granulated sugar
1 stick unsalted sweet butter, room temp
1 can evaporated milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9-inch pie crust


Boil sweet potatoes in their skin until fork tender.  Drain water and allow potatoes to cool.  Peel and discard the skin. In a medium bowl, add the sweet potatoes, eggs, butter cinnamon, nutmeg, and sugar, and whip until incorporated.  Add evaporated milk a little at a time until the filling becomes loose.  Pour the filling into the pie crust.

Preheat oven to 350 degrees.

Take the remaining evaporated milk, 1/2 teaspoon cinnamon and 1/4 cup sugar and heat just until sugar is dissolved. Brush the mixture on top of the filling.

Place pie in oven and bake for 50 minutes or until the pie is firm to the touch.  Remove pie from oven and allow to cool slightly before eating.

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