Lovin' From the Oven

Sneaky Mashed Potatoes

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I made this recipe a while ago when we first moved into our apartment, and I’m JUST getting around to posting it now. My bad.

We all know how much the DB despises vegetables, right? Well, I told him before we moved in together that I could make him eat it. He obviously disagreed and told me I was crazy, but I decided to do it when he least expected it. I found this recipe on The Chic Life and knew it’d be perfect for sneaking some veggies into the DB’s stomach without him even questioning the dish.

He’s a huge fan of mashed potatoes (potatoes in any form, for that matter) and by mashing some cauliflower into the dish, he devoured all of it without question. Once he had a couple of servings, I told him what was actually in it and he was shocked. He couldn’t tell the difference besides that the texture was “a little more liquid-y than normal.” That could be fixed by adding less milk.

I served mine with a dollop of sour cream on top, but you can feel free to add chives, butter, anything you want. Enjoy!

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Sneaky Mashed Potatoes

Ingredients

  • 3 medium potatoes, rinsed, peeled, and cut into 1 1/2″ pieces.
  • 1 entire cauliflower, rinsed and chopped into 1 1/2" pieces
  • 1/4 – 1/3 cup milk (you may need more depending on your preferred texture and you can substitute cream or half and half for a richer taste)
  • 3 tablespoons butter (you may need more depending on your preferred texture)
  • pinch of salt
  • fresh-cracked pepper, to taste

Directions

  1. Boil water in a large pot. Add a pinch of salt and the potatoes, cooking for about 20 minutes.
  2. Add the cauliflower when there's about 7-8 minutes left of the cooking time.
  3. Drain the potatoes and cauliflower. Return them to the empty pot on the stove with the heat off and let rest for 2-3 minutes.
  4. Add the butter, 1/4 cup milk, salt, and pepper to the pot and mash. Add additional milk and/or butter if necessary. Add additional salt/pepper till the mixture reaches your desired flavor.
https://lovintheoven.com/sneaky-mashed-potatoes/

Coffee Cake Muffins

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I’ve had an insane craving for Chili’s chips and salsa recently. Some days it’s chocolate, other days it’s chips. I sometimes wonder about the things I’d crave if I was pregnant. Is that weird? Apparently my mom ate a lot of ice cream and bread when she was preggers. How fitting, right? Haha. Do you ever crave weird food?

Since the weather was amazing today, I’m sharing a great summer-y weather treat (at least in my head, it is). I love coffee cake because it’s a simple treat with a little twist of buttery goodness. The extra glaze on top just makes it extra special. These muffins make it easy to transport from point A to point B, so you can pack them in lunches and gift baskets without worrying if the slices are still in one piece.

The batter was moist, but it didn’t stay that way after a couple of days. I’d recommend eating them within two days if you can. Recipe from Sweet Pea’s Kitchen.

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Coffee Cake Muffins

Ingredients

    For the Streusel Topping:
  • 2 1/4 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/2 cup plus
  • 2 tablespoons butter, room temperature
    • For the Muffins:
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus
  • 2 tablespoons butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
    • For the Milk Glaze:
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk

Directions

  1. First make the topping by stirring together the flour, brown sugar, cinnamon, and salt. Use a fork to press the butter in until the mixture comes together and crumbly. Refrigerate for half an hour.
  2. Preheat oven to 350F. Line 24 muffin cups.
  3. Now make the muffin batter by creaming together the butter and sugar. Beat in the eggs and vanilla. Stir in the flour, baking soda, baking powder and salt. Gently fold in the sour cream.
  4. Fill the muffin cups 3/4 full, dividing evenly. Sprinkle the streusel topping over the muffin mixture.
  5. Bake about 20 minutes, or until toothpick comes out clean. Let cool for five minutes before removing the muffins from pan to cool completely.
  6. While waiting for the muffins to cool, whisk the powdered sugar and milk together in a small bowl for the glaze. Place muffins on a wire rack set over a baking sheet and drizzle with glaze.
https://lovintheoven.com/coffee-cake-muffins/

Meatball Sandwiches

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I’m so embarrassed by the pictures in my last post that I had to quickly update the blog to push it down a level.

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Is that better?

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I sure hope so because these were delish!

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Pretty sure it doesn’t get any better than this. This recipe comes from one of my favorite bloggers, The Pioneer Woman, and she has yet to fail me on a recipe. Everything that I’ve made from her blog so far is fairly simple and extremely mouthwatering. Just look at these pictures. It’s surely a meal to please the man of your life.

I served the meatballs on fresh ciabatta bread from Costco (LOVE them). You can change it up to any kind of bread you prefer– rolls, sourdough, wheat, etc. The real star is what’s in between the layers of bread. This meal would also be perfect for a lunch with friends or a kid’s party. Eat up!

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Meatball Sandwiches

Ingredients

  • 1 pound Ground Chuck Or Ground Beef
  • 1/2 cup Panko Or Other Bread Crumbs
  • 1 clove Garlic, Minced
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 1/2 cup Milk
  • 2 Tablespoons Olive Oil
  • 1/2 whole Medium Onion, Diced
  • 1 jar (large) Marinara Sauce
  • Ciabatta bread (or whatever you prefer)
  • 4 slices Provolone Cheese, Cut Into Four Wedges Each

Directions

  1. Knead together the meat with bread crumbs, garlic, salt, pepper, and milk and roll into desired size balls.
  2. Pour olive oil into a skillet and turn the heat to medium. Add the diced onions and sautee for about a minute before adding in the meatballs. Cook until just browned, about another minute.
  3. Pour in the jar of marinara and shake the pan slightly to coat the meatballs. Simmer for 20 minutes, covered.
  4. When done, cut your bread in half and place a piece of cheese. Pour some of the meatballs and marinara on top of the cheese. Serve hot!
https://lovintheoven.com/meatball-sandwiches/

P.S. I forgot to announce the Olive Garden gift card winner, who was #83, miahsbabe89.
Congrats and thanks for replying so quickly!

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