Cheese Stuffed Potato Balls
Ingredients:
5 medium-sized Idaho potatoes or use about 3 cups of leftover mashed potatoes
4 bacon slices, cooked and crumbled
1/4 cup organic spinach, finely chopped
2 eggs
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon garlic powder
4 ounces mild or sharp cheddar cheese cut into equal-sized cubes
1 cup panko bread crumbs
2 cups oil for frying (I like to use avocado or grapeseed oil)
Directions:
(Skip to step 3 if using leftover mashed potatoes)
Place whole potatoes in a medium-sized pot and fill with water. Bring to a boil. Cook until potatoes are soft inside when you insert a knife, about 15-20 minutes.
Drain and let cool. Peel potatoes and grate.
In a large bowl combine 3 cups of grated or mashed potatoes, bacon pieces, spinach, eggs, black pepper, salt, and garlic powder.
Using a small ice cream scoop place one scoop of mashed potato mixture into your hand, top with one cheese cube and then add another scoop of potato mixture on top.
Form a ball and roll in panko bread crumbs.
Heat oil in a small saucepan over medium-high heat. Deep fry until golden brown and crispy on the outside.
Drain on paper towels and serve warm.
https://idahopotato.com/recipes/cheese-stuffed-potato-balls
These two desserts look amazing..
Sour Cream Coffee Cake Loaf
Ingredients
For the crumb topping:
1/3 cup (67g) firmly packed light or dark brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, melted
For the cake:
1 & 1/2 cups (180g) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (113g) sour cream
Instructions
To make the crumb topping:
Combine the brown sugar, flour, cinnamon, and salt in a small bowl.
Add the melted butter, and stir until thoroughly combined. Set aside.
To make the cake:
Preheat oven to 350°F. Line a 9” x 5” loaf pan with parchment paper so that it overhangs on the long sides. Grease the paper. (If you don’t want to use parchment paper, simply grease the pan.)
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Sprinkle the crumb topping over the top of the batter.
Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for about 15 minutes. Then use the overhanging parchment paper to lift the cake out of the pan to cool completely on a wire rack.
https://bakeorbreak.com/2021/09/sour-cream-coffee-cake-loaf/
Autumn Spice Pear Cobbler
Ingredients
For the filling:
3 tablespoons unsalted butter
4 medium pears, peeled and chopped into about 1/2-inch pieces
3/4 cup (150g) granulated sugar
1/4 cup (30g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
For the topping:
1 & 1/2 cups (180g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground caradamom
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of salt
1/4 cup (56g) unsalted butter, cold and cut into 1/2-inch cubes
1/4 cup milk
sanding sugar
Instructions
To make the filling:
Preheat oven to 350°F.
Melt the butter in a skillet over medium heat. Add the pears, sugar, flour, cinnamon, and salt, and stir to combine.
Continue cooking, stirring frequently, until the sugar has dissolved and the mixture is bubbly. Allow the mixture to bubble for 2 or 3 minutes, or until thickened.
Remove from heat. Stir in the vanilla.
Transfer the filling to a 1-quart baking dish. Set aside while you make the topping.
To make the topping:
Combine the flour, brown sugar, baking powder, cinnamon, cardamom, ginger, allspice, nutmeg, and salt.
Add the butter, and mix with a pastry blender, a fork, or your fingers until the butter is about the size of peas.
Add about 3 tablespoons of the milk, and continue mixing the dough. Add the remaining milk, a small amount at a time, and mix just until the dough comes together.
Drop the dough by tablespoonfuls over the top of the filling. Sprinkle with sanding sugar, if using.
Place the baking dish on a lined, rimmed baking sheet to catch any potential spills.
Bake 30 to 35 minutes, or until the topping is browned and the filling is bubbly.
Serve warm or at room temperature.
https://bakeorbreak.com/2016/10/autumn-spice-pear-cobbler/