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Laura Keogh l Sweet Potato Chronicles | Easy Recipes

@sweetpotatochronicless

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Strategies + delicious recipes for busy families
📚School Year Survival/How to Feed a Family
LoveYourLunch @foodnetworkca
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It’s not a recipe, but it’s a whole vibe. The Devil Wears Brandy Melville, and we love them. (Also, sorry to my daughter for this post.)
❤️
#mom #moms #teen #momlife #explorepage #teens #mom #foodblogger #explore #recipe #daughter #daughters #parenting #mirandapriestly #lolclips #thedevilwearsprada #lol #motherhood #humor #motherdaughter #momjokes #motherhoodunplugged #funny #mom #girlmom #funnyreels #motherdaughterlove #kids #parents #momlife by @sweetpotatochronicless

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68

2 years ago

It’s actually 13 years. Got that wrong. So toast and counting are hard.
#bts #easyrecipes #sweetpotatochronicles by @sweetpotatochronicless

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37

3 years ago

It was from @orettatoronto so actually pretty fancy. And i didn’t have to make it. @morningshowca
#maybeyoudontcare

#easyrecipes #bts #foodstagram #foodblogger #whatieatinaday #sweetpotatochronicles #food #pasta #momlife #mommyproblems #foodblogger #foodie #behindthescenes by @sweetpotatochronicless

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3 years ago

It’s October and that means it’s time for some TMS2 thanksgiving prep and @sweetpotatochronicless is showing us how to make the perfect apple pie!

YOU’LL NEED
2 1/2 cups all purpose flour
2 tsps granulated sugar
1 tsp salt
1 cup unsalted butter, cubed
1/2 cup ice water
Filling
10 - 12 apples, mix of granny smith and pink lady or honey crisp, peeled, cored and sliced into 1/4 inch slices
1 cup granulated sugar
1 Tbsp lemon juice
4 Tbsps all purpose flour
2 tsps ground cinnamon
1/4 tsp ground nutmeg
4 tsps butter
1 egg, beaten
Course sugar for dusting by @sweetpotatochronicless

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1

11 days ago

Combatting food waste never looked so cute. Your freezer and refrigerator hold leftovers that are valuable bits and bobs that can be flipped into recipe’s yielding tempting treats. Leftover fruits and pie crusts can hang out in the freezer and then be turned into Mixed Fruit Pop Tarts or leftover, frozen bread can take the place of oats for an Apple and Pear Betty. It’s something to think about while menu planning for the upcoming Thanksgiving holiday. What are you going to be left with and how can you maximize those golden bits?
Mixed Berry Pop Tarts
Makes: 4 pop tarts
2 frozen pie shells
1/4 cup cup frozen berries, drained of juices (reserved)
1/4 cup jam
1 egg
Icing:
1 cup powdered sugar
2-3 Tbsps milk
2 tsp berry juice
1/4 tsp vanilla extract
Sprinkles
Preheat oven to 400°F.
Lay a sheet of parchment on a large baking sheet. Cut 2 approx. 3 in by 5 in rectangles from each crust. With remaining crust, knead together and then roll out into another large, thin piece to cut remaining rectangles.
Beat the egg. Lay out 8 rectangles on the parchment lined baking sheet and place them in the refrigerator while you prepare filling.
Drain berries, reserving berry juices, and roughly chop fruit into small bites, particularly if using larger fruit halves like strawberries. Mix berries and jam.
Remove baking sheet from refrigerator. Brush half the rectangle bottoms with egg wash. Add 2 Tbsps of filling to centers. Place rectangle tops over fillings. Gently press to seal edges and, using a fork, crimp edges. Using a fork or toothpick, poke holes in the top of pop tarts and then brush tops with egg.
Bake for about 12-15 minutes or until golden brown.
Once cooled, whisk together icing ingredients and spread over each pop tart. Add sprinkles. Store in an air tight container. by @sweetpotatochronicless

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15 days ago

Recipe Below: Research suggests that matcha is a brain food that helps with attention and reaction time. I’m going to have to agree because the attention these treats received from the studio staff when I debuted them on TMS2 yesterday was incredible. (Hey, have you also seen the TMS2 debut?! @morganhoff and @bradcsmith are the most likable and fun duo on afternoon TV!) In addition, the reaction time the pan went from full to empty was also impressive. If your life needs buttery brownies with the added benefit of matcha and melt-in-your-mouth white chocolate cream chips, then these brainy babies are for you. Thank you @itskyleb for sharing your research and teaming up across shows for the best brainy lunches!

Matcha Brownies
Makes: 12 brownies
3/4 cup unsalted butter
3/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1 1/3 cups all purpose flour
2 Tbsps matcha powder
3/4 tsp salt
1/2 cup mini white chocolate chips

Preheat the oven to 350 degrees. Grease and line an 8x8 inch baking pan with parchment paper.

In a medium size mixing bowl, melt the butter. Whisk in the sugars. Beat in the eggs one at a time. Stir in the vanilla extract.
In a separate mixing bowl, sift the flour, matcha and salt.
Add the dry ingredients to the wet, stirring until just combined. Stir in the white chocolate chips.

Pour into your prepared baking pan and bake in the oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from the pan and cutting. by @sweetpotatochronicless

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a month ago

You’ve heard of a dump cake but this is my dump cobbler. This Peach Dump Cobbler uses fresh peaches and a store bought cornbread mix for a shortcut to the perfect Summer treat. Im a huge fan of warm, crumbly cornbread and this buttery mix paired with the bright sweetness of the peaches is a supremely satisfying combination. My honey cornbread mix required butter, an egg and milk and then it was just a matter of peaches, sugar and a bit of cinnamon to complete this ultra simple and perfect ode to Summer.

Note: I used the honey cornbread mix by @krusteaz, but use your favorite. Not an ad!

1 cornbread mix
6 fresh medium peaches, sliced
1/2 cup brown sugar
1/2 tsp ground cinnamon

Slices the peaches and mix with sugar and cinnamon.
Make cornbread according to package directions. (Mine called for butter, milk and an egg)
Pour mix into 9 inch oven proof skillet. Add peach mix to top. Bake at 375 for 25 to 30 minutes. by @sweetpotatochronicless

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3 months ago

I made the Chocolate Toffee Bark known as “Christmas Crack” with a summer spin. Using white chocolate cream chips and freeze dried strawberries (go ahead and dice fresh berries too!), this toffee bark is a cool treat since it’s best enjoyed straight from the freezer. The strawberries and cream chocolate supply enough of a flavour departure from your beloved holiday treat that it wont ruin the nostalgia of eating it again December.

Strawberries and Cream Toffee Bark
Makes: 1 sheet of Bark about 20 pieces
35 salt crackers
1 cup unsalted butter
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp real vanilla extract
11/2 cups white chocolate cream chips
1/3 - 1/2 cup broken bits of freeze dried strawberries
Preheat oven to 375 degrees. Line a large 15 x10 inch baking sheet with parchment paper or Silpat. Place crackers in a single layer, touching, on the baking sheet. Set aside.
In a medium saucepan over medium heat, melt butter and sugars together. Add vanilla extract. Bring sugar mix to a boil and then simmer for 4 minutes, stirring constantly. Pour mixture in an even layer over crackers. Make sure all crackers are soaked in butter mix.
Bake in the oven for 10 to 12 minutes.
Remove baking sheet from the oven and immediately top with chips in an even layer. Allow chips to set for a few minutes to melt then, using a spatula, spread them across the toffee. Sprinkle with freeze dried strawberries.
Place toffee bark in the refrigerator for 1 to 2 hours to harden.
When chocolate is set, break up the toffee into bite-size pieces.
Store in the freezer in an airtight container for up to 2 months. by @sweetpotatochronicless

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3 months ago

No oven. No prep, just cool and delicious is how you describe this simple summer side dish. Lovely, thin, fresh ribbons of zucchini and mounds of ripe avocado drizzled with avocado oil, lemon zest and lemon juice make this side dish tasty and nutritious. It’s a flavorful and light salad along side a big bbq spread, and makes a refreshing dish for these sweltering summer days. Do not let its three ingredient simplicity fool you into thinking it isn’t a supremely delicious dish. It truly allows these fresh ingredients to shine. ☀️
1 zucchini, thinly sliced
1 Tbsp avocado oil
Zest of half a lemon
1 tsp lemon juice
Salt and pepper
Using a mandolin or vegetable peeler, slice your zucchini into thin ribbons. Arrange on a large plate. Place mounds of avocado over top.
Drizzle with avocado oil, lemon zest, lemon juice and salt and pepper.
Serve. by @sweetpotatochronicless

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3 months ago

These Ginger Molasses Cookies are a favorite of my family’s during the holiday. So why are you seeing them now? @morningshowca challenged me to take beloved holiday treats and make them Summer solstice sweets. Therefore, the Ginger Molasses Cookie Sandwich with Blueberry Cream was born. I love the sweet-tart berry against the warm, zesty spice. The cookies are impossibly chewy with a velvety cream middle making this midsummer treat a warm weather gift. Merry Summer, Everyone.
2 cups all purpose flour
2 tsps baking soda
1 1/2 tsps ground cinammon
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp kosher salt
1 large egg, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup molasses
1/4 cup dark brown sugar
sanding or raw sugar
Filling:
8oz cream cheese, room temperature
6 Tbsps butter, room temperature
3/4 cup confectionery sugar
Zest of one lemon
1 tsp vanilla extract

Set the racks in your oven in the top and lower thirds of the oven.
Preheat the oven to 375 degrees.
Whisk together flour, baking soda, spices and salt.
In separate bowl, blend butter, sugar, brown sugar and molasses. Mix in the egg until combined.
Add the dry ingredients to the wet until it comes together.
Place the dough in the fridge for about 20 minutes.
Place the raw or sanding sugar in a shallow blow.
Using a tablespoon, scoop dough and roll it into balls. Roll balls in the sugar, then place on parchment lined baking sheet, about 2 inches apart.
Bake cookies, rotating the baking sheets halfway through, about 8 to 10 minutes. The cookies should puffed and set.
For the filling:
Combine cream cheese, butter, sugar, zest, and vanilla extract. Using a hand mixer, mix until light snd fluffy. Mix in blueberry powder. Transfer filling to piping bag or plastic storage bag with the corner nipped off. Pipe filling onto bottom of cookie and top with another. Continue until sandwiches are complete. #blueberries #cookies by @sweetpotatochronicless

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3 months ago

Full recipe below: I know when it comes to the game of what would you rather, I’ll always chose sun and heat over cold and snow. After all, you never have to shovel sunshine. I’ll also always pair these S’more’s Ice Cream Bars with the heat. The marshmallow layer is a mix of fluff and whipped cream matched with a chocolate pudding and whip cream mix. Both are nestled between graham crackers making these ice cream bars the ultimate S’mores treat. Even if you prefer the snow, these bars will help you be at peace with the heat.

Frozen S’ More’s Ice Cream Bars
15 sheets of graham cracker
2 boxes instant chocolate pudding mix
4 cups milk
2 cups heavy cream
1 tsp vanilla extract
10 oz cream cheese
1 cup marshmallow fluff
Line a 9x9 inch pan with parchment. Using half your graham crackers, completely line the bottom of your baking pan.
In a stand mixer or using a hand mixer, whip the heavy cream and vanilla extract until you have soft peaks. Set aside in the refrigerator.
In a mixing bowl, add both pudding packets and stir in the milk. Let sit for 5 minutes. Fold in half of your whipped cream until combined.
In another medium size mixing bowl, using your hand mixer, beat cream cheese and fluff until smooth and creamy. Fold in the remaining whipped cream.
Pour chocolate pudding over graham crackers and spread into an even layer. Now spread fluff layer over chocolate layer. Top with remaining graham crackers. Freeze for a minimum of 6 hours. Cut into bars. #icecream #smores by @sweetpotatochronicless

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3 months ago

It’s strawberry season and I’m celebrating it with a berry version of one of my favorite dessert: tiramisu. This easy, no-bake dessert blends mascarpone cheese, whipping cream, strawberries and lemon to create a summer masterpiece. If you were looking for a reason to eat more strawberries, then here is your answer. 🍓🍓

Strawberry Tiramisu
Makes: 8 to 10 servings
4 cups diced strawberries
1 cup water
⅓ cup granulated sugar
¼ cup lemon juice

1 ½ cups heavy cream
500 g mascarpone cheese
3 Tbsps confectionary sugar
1 Tbsp lemon zest
1 tsp real vanilla extract
260 g ladyfingers
3 Tbsps Freeze-dried strawberries, blended into powder or additional fresh, cut strawberries

In a medium bowl, add diced strawberries, sugar, water and lemon juice. in a medium bowl. Let stand for 30 minutes.
Using an electric mixer or stand mixer, whip the whipping cream until stiff peaks, about 5 minutes. Set aside.
In a large bowl, add the mascarpone cheese, confectionary sugar, lemon zest and vanilla extract. Using your hand mixer, whip until smooth and fluffy. Fold in whipping cream until incorporated.
Strain strawberry mixture, reserving liquid in a bowl. One at a time, dip ladyfingers into liquid until coated. Place each cookie into a 9x13 baking dish creating a single layer. Gently spread half the mascarpone mixture across the ladyfingers layer. Add strawberry mix to the top of the mascarpone. Repeat with another layer of mascarpone.
Cover and refrigerate until firm, 30 minutes. Add freeze dried strawberries to a coffee grinder and pulse until a fine powder. Remove tiramisu from the refrigerator and dust with strawberry powder. Alternatively, you can finish with a layer of fresh cut strawberries. Serve #strawberries #tiramisu by @sweetpotatochronicless

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4 months ago