Cheesy Garlicky Scalloped Potatoes Recipe

Lately my blog has been full of potatoes and cheese. I am not ashamed of that. I had to finish off the rest of the 10 lb bag of potatoes I bought and Jess said she was thinking of making scalloped potatoes, so of course I stole her idea and viola - Cheesy Garlicky Scalloped Potatoes were born.

Of course I didn't follow the recipe and used almond milk instead of cows, which always makes me nervous, but the garlic covered up any almondy taste that might've made it weird. I also used a Tex Mex cheese mix and parmesan because those are my favorite and i didn't have cheddar. The sauce got really thick and was almost gloopy. I don't really know why. I'm sure it wasn't supposed to be like that, but it baked up fine and tasted delicious. I made this the night ahead because, as per usual, I had a lot of free time on my hands. 

Cheesy Garlicky Scalloped Potatoes Recipes (here's the original recipe)
1/4 cup butter
4 tbsps flour
1 tsp kosher salt
1 tsp black pepper
3 garlic cloves
1 tsp parsley
1 1/2 cups almond milk
1/2 cup tex mex
1/2 cup parmesan
2 lbs potatoes (I used 10 small) peeled and thinly sliced
1 sweet white onion thinly sliced

1. Peel your potatoes and slice them thinly. Then do your onion. Layer half the potatoes in a SPRAYED 9x13 pan, then layer half the onions.
2. In a pot, melt your butter, then add flour, garlic, salt and pepper. Mix until smooth. 
3. Add milk in slowly, mixing continuously until all your milk is added. Bring to a boil and stir until thickened. Remove from heat and add cheese.
4. Pour half the cheese sauce over the potatoes and onions. Then do your second layer or potatoes and onions and top with the rest of the sauce.
5. Cover and bake at 350 for 50 minutes. Uncover and bake for 10-15 minutes longer. At this point add more cheese if you love cheese. 

PS  if you like this, you're probably going to love my Shepherd's Pie Recipe - read it here.

 

Chocolate Fig Cake with Chocolate Glaze

Fig fig fig. What a fun word. Oh what, you don't like it? Fig off then!

If dried figs are new to you, I can tell you that they are sweet and very seedy. They aren't my favorite dried fruit, but I have a Costco-sized bag of them that need to get used, so. I decided they would go fantastic with chocolate, because, well, everything goes with chocolate! I found a recipe here that looked really great, and with a few minor adjustments they turned out lovely.

One warning though, this cake is a million times better the next day. The flavors get a chance to meld together and the cake gets really fudgey.

Chocolate Fig Cake
2 cups flour
1 cup sugar
1/2 cup cocoa
10 dried figs (finely chopped)
1/2 cup oil
1/2 cup apple sauce
2 eggs
1 1/2 tsp baking soda
1 tbsp vanilla
1/4 teaspoon salt
1/2 tsp cinnamon

1. Preheat over to 350 degrees. Grease and flour two round cake pans. 
2. Finely chop your figs and pour 1 cup of boiling water over them. Let them sit for 30 minutes. I mashed mine a bit with a fork. You could probably even puree them to make sure they are lump free.
3. Next, sift your dry ingredients together. Then mix in your wet, followed by the figs and water mixture. Pour into your cake pans and pop into oven for about 30 minutes.

Chocolate Glaze
2 cups chocolate chips
1/2 cup margarine

1. Microwave chocolate chips and margarine together and stir until smooth.
2. When your cakes are cooled, top with chocolate glaze. You can stack them or keep as individual cakes.

Cranberry Banana Oat Muffins

A freezer full of bananas and a bag of frozen cranberries lead me to this delicious recipe. They are super moist and packed with flavor. I ate them as a snack at work and didn't feel bad because there isn't really much sugar or fat in them. This recipe made about 24 small muffins. Give 'em a try, why don't ya?

Cranberry Banana Oat Muffins (Recipe adapted from food.com)

1 cup all-purpose flour

1/4 cup whole wheat flour

1 cup oats

2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon cinnamon
1 egg
1 3/4 cups mashed ripe bananas (5-6 bananas)
1/3 cup butter or 1/3 cup margarine, melted

Zest of one orange or lemon
1 cup cranberries

Combine the first seven ingredients in a mixing bowl and mix well. Beat together egg, mashed bananas and melted butter or margarine until smooth. Add to dry ingredients. Stir to blend. Stir in cranberries just until combined. Spoon batter into prepared muffin pan, filling almost to the top. Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.