Double Stuffed Baked Potatoes

399. A hot baked potato filled with oozing melted butter, sour cream and melted cheddar cheese is a very welcome favorite of mine.  Although, it seems everyone should know how to make a baked potato... I wonder, how many know how to double stuff a potato?  

I know every microwave has a "potato" setting.  You place the cleaned, skin-on potato in the microwave and just push the button.  When your potato is "baked", the beep is sounded.  Only takes about 5-8 minutes, depending on the size or amount of potatoes you are cooking.  A much better alternative is to actually "BAKE" the potato, you know, like our grandmothers did, before microwaves were around.  

Scrub your potatoes and poke them with a point of a knife about 3 times around each spud.  Place them in a hot 350 degree oven and bake about 1 hour.  You will know they are soft when you squeeze them to test.

Remove the potatoes and let them sit about 10 minutes to cool.  Cut each lengthwise carefully and open them up.  This also allows them to cool quicker.  Have a bowl prepared to mix the filling.  Scrape out of the skins the soft potato into the prepared bowl.  Continue with each potato till you have only potato skins left.

Mix the cheese, butter, sour cream and seasonings into the potato filling.  Blend well but not too smooth.  Chunks of potato are fine.  By the spoonful, transfer the filling back into the skin shells mounding up the filling.  

Top with cheese and bake at 350 degrees for about 30 minutes or till cheese is melted on top

I like to finish off the top with a dollop of sour cream and a healthy sprinkling of fresh garden chives.  Of course you can add bacon, fried sausage bits, pepperoni, parmesan cheese...and the list trails on.  Make it to your own taste and liking.

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This would be a great recipe to make for Thanksgiving or Christmas.  And, you can use sweet potatoes or yams as well to substitute.  Enjoy this simply wonderful recipe...a great recipe to make with a kitchen helper.

"I do not believe that you have to spend a lot of money to eat well:  it is hard to beat a plain old baked potato."

~ Laurie Colwin

Brown Sugar Sandwich Cookies w Browned Butter Nutella Cream Filling

317.  Brown Sugar Sandwich Cookies with Browned Butter Nutella filling!!!  Now this cookie is a keeper.

Brown Sugar Sandwich Cookies w Browned Butter/Nutella Cream Filling

cookie:

1/2 cup sugar

1/2 cup brown sugar

2/3 cup butter

2 tsp baking powder

1 tsp salt

1 Tablespoon vanilla extract

2 large eggs

3 cups all purpose flour

2/3 cup milk

filling:

1/4 cup butter, browned

1/2 cup nutella spread

1 1/2 cup confectioners' sugar

1 tsp vanilla extract

milk 

directions:

Preheat oven to 400∘F.  Line two baking sheets with parchment paper.  Beat the sugars and butter till creamy light.  Add baking powder, salt and extract, beat till incorporated.  Add eggs one at a time and blend well.  Add flour and milk alternately beginning with flour.  Batter will be thick but fluffy.

Scoop the batter onto parchment with Tablespoon cookie scoop for consistency.  Bake for 6 to 8 minutes looking for spring in the top and light brown around edge.  Set aside to cool completely.  

To make the filling place 1/4 cup butter in a small stainless pot on medium high heat.  Melt the butter and continue to simmer.  The butter will sizzle and foam and once the foam has completely subsided and the butter is clear, remove from the heat. Cool.  There will be brown bits at the bottom of the pan.

Pour the melted butter and scrape the brown bits from the bottom of the pan into a mixing bowl.  Add the Nutella, sugar and vanilla.  Blend together till creamy and spreadable, adding milk if needed or more confectioner's sugar.

Spread the filling onto bottom of a cookie and then top with another cookie.  They will be slightly sticky to the touch and should not be stacked on top of each other.  Great to eat immediately.

Freeze well.

These cookies will disappear before your eyes!

"Money can't buy happiness, but it can buy Nutella, and that is the same thing."

- Urban Quote

Chocolates: Coconut and Peanut Butter Filled

269. When I lived in Ohio, every holiday, I would stop by the Amish farm that would sell chocolate by the slab and candy making supplies. They always had the freshest ingredients to choose from and I always came away with tempting goodies to make chocolate delights for my family.

It has been a couple years since I have had that privilege. Recently, we were traveling home from a conference and decided to take the rural route. As we drove, we realized we were driving through Pennsylvania Amish farms. And then we spotted an Amish store. There was chocolate by the slab and wonderful bulk supplies and foods to stock up on.

My tradition was reinstated this year. Homemade chocolates are on our menu for Easter dinner. Coconut and peanut butter filled bonbons and filled eggs. My filling recipes are my own recipe and are delicious.

Coconut Almond Cream Filling

(small batch)

1 cup shredded sweetened coconut

3 Tablespoons almond paste

2 Tablespoons softened butter

1 teaspoon coconut extract

pinch kosher salt

1 1/2 cup powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Peanut Butter Cream Filling

(small batch)

1/2 cup peanut butter

2 Tablespoons butter

1 teaspoon vanilla

pinch kosher salt

1 1/2 cups powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Melt your chocolate in a double boiler.

In an egg mold place a small amount of chocolate in each section and move your mold around, tilting and tapping to cover the bottom of each section. Place in the freezer for about 10 or so minutes till the chocolate has set.

With a small teaspoon, scoop coconut or peanut butter filling and press into an oblong shape.

Place on the set chocolate. Then cover completely with more chocolate to hide the filling inside. Place back in the refrigerator till chocolate is set, about 15 to 20 minutes.

Be careful not to leave the chocolate in the freezer too long because it will crack. Turn over and unmold the chocolates.

The filling is evenly distributed in the center and taste so good!

Repeat the same process with the peanut butter filling.

You can also make bonbon truffles. Just roll a tablespoon of filling into balls and dip in chocolate.

I drizzled milk chocolate on the dark chocolate bonbons and topped them with toasted coconut. Then, I drizzled dark and white chocolate on the milk chocolate bonbons.

I made these on a cold marble slab so the chocolates begin to set as soon as you place them down.

Once the chocolates were set I cut a few open to taste the finished product.

The coconut bonbons were perfect! The peanut butter bonbons are my favorite!

I think my family will be excited on Easter...now to hide the chocolates...that is always difficult.

"I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?"

~Author Unknown