Not Whipped

Every year I always make whipped sweet potatoes.  Last year I tried to spice it up a bit by making whipped orange sweet potatoes which were actually really good.  But this year I am not making them whipped.  My white potatoes are going to be whipped so I thought it would be nice to have them be a different texture and I am just going to roast them in cubes! Ingredients:

4 sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

1/4 cup honey

2 teaspoons ground cinnamon

Salt and freshly ground black pepper


Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take the sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Mascarpone to the Rescue

Now it’s time to talk about the potatoes!  Mashed potatoes are such a huge part of comfort and I think comfort is what make Thanksgiving so special… or maybe it just the full feeling from the potatoes that makes us so happy…I’ll leave that up to you to decide.  This recipe really jumped out at me because of the mascarpone cheese that you add.  I’ve always heard about adding sour cream and other stuff like that to make them moist but this is the first time I’ve heard about trying this.  So I’m giving it a go!


3 pounds Idaho potatoes, peeled and cut into large cubes

kosher salt

1 1/2 cups whole milk

6 cloves roasted garlic cloves, pureed

1/2 stick unsalted butter

8 ounces mascarpone cheese

Freshly ground black pepper


Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a foodmill (If you have one if not, mix on low speed with a mixer) set over a large bowl.   While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan then bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper.

Snazzy Pumpkin Pie

Pumpkin pie is no surprise for desert at Thanksgiving, and that is something I really don’t mind.  I love pumpkin pie plain and simple.  I always hear recipes about how people elaborate on the pie and change it up with all different flavors and spices.  But in my opinion if the pie aint broken don’t change it!

So a few months ago I was reading French Women Don’t Get Fat which is a great food book about how French women or French people in general eat fresh foods and moderate proportions, hence the title.  This book is filled with great fresh recipes and one that really intrigued me was pumpkin pie with hazelnuts.  I know it was crazy to me too that I wanted to try a recipe that pumped up the classic pumpkin pie! Things are getting crazy this year in my kitchen!  So here’s the recipe hope you like it! Keeping my fingers crossed that this wasn’t a bad idea!


Use store bought pie crust (unless you want to make it)


1/3 cup ground hazelnuts

¼ cup granulated brown sugar

2 tablespoons softened butter

2 eggs, plus 1 egg yolk

1 cup unsweetened canned pumpkin puree

1 tablespoon flour

2/3 cup granulated brown sugar

¼ teaspoon cinnamon

¼ teaspoon ground cloves

1 cup heavy cream

  1. Preheat oven to 400 degrees.  Roll out pastry and fit it into a 9-inch pie plate, 2 inches deep.  Prick the pastry with a fork all over the bottom Line the plate with aluminum foil.  Add pie weights or dried beans to weigh down the dough, and bake for 10 minutes in the preheated oven.  Remove from the oven and discard foil and beans.
  2. Increase the oven temperature to 450 degrees. Prepare filling by combining hazelnuts, ¼ cup granulated brown sugar, and butter.  Work into a paste and spread the paste into the bottom of the partially cooked pastry shell. Back for 10 minutes.
  3. Mix together the eggs, egg yolk, pumpkin puree, flour, 2/3 cup granulated brown sugar, spices, salt, and heavy cream.  Pour in the pastry shell.  Turn the oven temperature down to 325 degrees and bake the pie for 45 minutes.
  4. Serve at room temperature or cold.

Gobble Gobble

Fall is here and I hope all you “foodies” are thoroughly enjoying it!

With all the great things at the market such as squash, pumpkin, and pomegranates, I hope you are gobbling it all up.  With gobbling said I bet you all are just thrilled that Thanksgiving is just around the corner!

At my house for the past three years my little sister and I take over the kitchen and cook everything! We absolutely love doing it.  We study the Food Network Channel and find all the recipes we want to make for each Thanksgiving!  So this week I will be posting each day our recipes that we will be having at our house!

Welcome to Eat All About It!

I’m so excited to start this food blog! It’s pretty self-explanatory, but just is case, this blog is going to be all about food! I know, so exciting.

To start, I think you should know a little about me and why I’m writing a blog all about food.  I love food, and I mean this quite literally as in I have a passion for food. I am that awkward person that moans when eating something amazing. Yes, people may give me funny looks but seriously when I eat I’m in my happy place.

Everywhere I go, I strive to try something new so I can learn anything and everything about food and cooking. As a fellow Spartan I want to bring to you great recipes that are perfect for our not so perfect kitchens.  Yes we all love Ina Garten (Host of “Barefoot Contessa” on Food Network), but honestly none of us have all of those ingredients she has to make her recipes.  I will find recipes that are fun to make and easier on the bank account.

Feel free to make suggestions for recipes you would like to see on here!

I also love to eat out, who doesn’t? So I will be blogging about restaurants I go to and giving my input on the things to order!

With this blog, I want to get everyone excited about food in general and the cuisine East Lansing has to offer.  So grab a fork and knife and get ready to dig in!