sweet potato tart

this recipe is one of my favorite holiday desserts.
it’s a play on the original sweet potato pie, but with a twist. it has mashed bananas in it, giving it a sweet second dimension and creamy texture. the recipe was created by a chef’s wife, who likes to serve it with a scoop of vanilla ice cream (if you’re asking me, use blue bell homemade vanilla), a sprinkle of crumbled shortbread cookies and a drizzle of maple syrup. YUM.

fleur’s sweet potato tart


one 9-inch refrigerated piecrust

1 large sweet potato (10 to 12 ounces) – peeled, halved and thinly sliced

1/2 ripe banana, sliced

2 tsp dark brown sugar

2 large eggs, lightly beaten

1 cup heavy cream

1/3 cup raw sugar

3 tbsp light brown sugar

3/4 tsp pumpkin pie spice

1/4 tsp salt


1. preheat the oven to 375. roll out the dough and press into a 4×14 inch rectangular or 9 inch round tart pan with removable bottom; trim the top edge. set the pan on a baking sheet. prick the dough several times with a fork and bake until lightly golden, 15 minutes. (prick the tart shell if the dough puffs up during baking.)

2. meanwhile, in a medium saucepan, cover the sweet potato slices with water and bring to a boil. cook until tender, about 15 minutes. strain and mash until smooth. transfer one cup to a bowl.

3. in a small, nonstick skillet, cook the sliced banana with the dark brown sugar over medium heat, turning once, until caramelized, about 5 minutes. mash the banana into the sweet potato, then stir in the eggs, cream, raw sugar, light brown sugar, pumpkin pie spice and salt.

4. pour the mixture into the pre-baked tart shell and bake until slightly puffed and set, about 35 minutes. let cool on a rack, or refrigerate overnight.

recipe & photo via

eggs benedict

breakfast is hands-down my favorite meal.
eggs, pancakes, breakfast burritos, french toast… not many things get me as excited as a good breakfast or brunch.

whenever we are out for brunch or at a joint with good breakfast, i always order the eggs benedict. (i totally judge the place on how good their eggs benedict is.) i love the fluffy eggs, on top of the warm canadian bacon, atop the slightly crispy, buttered english muffin… all of this is generously covered with the lovely, never-disappointing hollandaise sauce – creamy, buttery and hopefully drenching the entire plate.

eggs benedict


4 egg yolks

3 1/2 tbsp fresh lemon juice

1/8 tsp worcestershire  sauce

1 tbsp water

1 cup butter, melted (2 sticks)

1/4 tsp salt

8 eggs

1 tsp distilled white vinegar

8 strips (or rounds) canadian-style bacon

4 english muffins, split

2 tbsp butter, softened


to make the hollandaise:
1. fill the bottom of a double boiler part way with water. make sure that the water does not touch the top pan. bring water to a gentle simmer. in the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tbsp water.

add the melted butter to the egg yolk mixture 1 or 2 tbsp at a time while constantly whisking the egg yolks. if hollandaise begins to get too thick, add a teaspoon or 2 of hot water. continue whisking until all butter is incorporated. whisk in salt, then remove from heat. place a lid on the top pan to keep the sauce warm.

2. preheat the oven to broil. to poach the eggs: fill a large saucepan with 3 inches of water. bring water to a gentle simmer, then add vinegar. carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3  minutes. yolks should be still soft in the center. remove eggs from the water with a slotted spoon and set on a warm plate.

3. while the eggs are poaching, brown the bacon in a skillet over medium-high heat and toast the english muffins on a baking sheet under the broiler.

4. spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. place 2 muffins on each plate and drizzle with hollandaise sauce. sprinkle with finely chopped chives and a bit of paprika and serve immediately.


photo via
recipe via

hoosier daddy chili

as the weather is getting colder and colder, all i want for dinner is chili.
or at least something hot, and in a bowl.

i found this recipe years ago (not really sure where) and it is my standard chili recipe that i always use. i have edited it over the years and kind of made it my own. it is pretty spicy, which i love, so you’ll need to watch out if you’re sharing it with little ones.

since it’s got a little kick to it, i highly recommend a dollop of sour cream as a topper, along with a helping of shredded cheese – for me, a few pinches… for my husband, about 1/2 cup. (this chili is perfect alongside a plate of these cheddar-green onion muffins.)

*recipe edited OCT 2013*

hoosier daddy chili


1 lb. ground chuck

1/2 white onion, finely chopped

4-5 cloves garlic, minced (or you can grate them over the pot)

1 tbsp ground cumin

2 cans condensed tomato soup

25-30 oz beef stock

1 can original rotel (if you want it spicy, get the HOT rotel)

3 tbsp chili powder

1 can red kidney beans, drained

1 can ranch-style beans (don’t drain)

freshly ground salt & pepper


1. in a large pot or dutch oven, cook ground chuck over medium-high heat. add onion about 1/2 way through and cook until onion is slightly translucent and meat is no longer pink. drain if desired. lower heat to medium. add garlic and cook about a minute. add the cumin & chili powder, stir & cook another minute.

3. add tomato soup, beef stock, and rotel –  stir to combine. reduce heat to medium-low and simmer 20-30 minutes.

4. add beans and simmer 30 minutes more. season with salt & pepper to taste. take off heat and let cool about 5-10 minutes in the pot, then serve.

serve with sour cream, chopped onions, shredded colby or cheddar cheese.

note: this will give you 6-8 good sized bowls of chili. we recently had a large group of people over, about 15 folks – i doubled this recipe and we had exactly enough for everyone. nothing leftover.)

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