There are an obscene amount of packages under my tree. It's making me feel like a crazy elf (and a little like I went overboard... whatevs). A generous, crazy, gift-giving elf who is hell-bent on ensuring no one is left out or off the list this year. I'm sorry ahead of time if you get embarassed by the amount of packages I bought you (no I'm not).
So while I prepare for this Christmas' food offerings, I thought I'd share with you some candy (via the interwebs).
It's weird when you run out of bread. Like... sandwich bread. You know your money is going elsewhere when you run out of that. PB&J is the poor kid's answer to "What's for dinner?". And I'm out of it. Laaaaaaame-o.
On the other hand, this Christmas season is as magical as ever, and I'm glad I got all the gifts I needed for the special people in my life. No worries. Bank of America has my back. I can get bread later.
Two weeks ago I had my second and final appointment with Dina for my tattoo. We added depth. We talked holiday. I brought another baked success as a thanks. My meager offering paled in comparison to the work she did for me, but it was all I could think to do.
Somehow I missed taking picture of the construction part... It was a crazy day. I'm human. NBD.
For me, it's not Thanksgiving without sweet potato casserole topped with marshmallows. They're easy, sweet, toasty and soooooo delicious. And the combination of maple syrup, spices, and orange is enough to make this fit for breakfast the next day. And the day after that.
I'm surprised I can fit in my jeans after this. Fo' real.
Sweet Potato Casserole with Marshmallows
4 pounds sweet potatoes, washed and scrubbed.
1/4 cup dark brown sugar, packed
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
juice of 1 orange
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
several pinches cardamom
3 cups mini marshmallows
*preheat the oven to 400 degrees; line a large baking sheet with foil*
1. Place the potatoes on the prepared baking sheet and bake for 45 - 60 minute. Test their doneness by sticking a sharp blade into the center of a potato and ensure there is no resistance. Set aside on a wire rack to cool.
2. Once cooled, remove the skins and whip in an electric mixer with the paddle attachment until smooth. Add the brown sugar, heavy cream, butter, orange juice, vanilla, maple syrup, salt, orange zest, cinnamon, nutmeg and cardamom. Whip until smooth.
3. Spoon the whipped sweet potatoes into a 9"x13" casserole dish and cover with the marshmallows. Bake until the marshmallows are lightly browned, about 35-40 minutes.