The 2014 Domestic Diva Mystery takes place at Christmas and it involves a cookie swap. So I'm looking for your favorite Christmas cookies to include in the book! No kidding. If you've always wanted to see your name in a book, this is your chance.
Preference will be given to favorite cookie recipes handed down in your family. If there's a story that goes along with the cookies, I'd love to hear it!
All you have to do to enter is send your Christmas cookie recipe to me at Krista at KristaDavis dot com. If it came from a cookbook, please include the title and the author. If it came from the Internet, please provide a link.
I'll be doing the baking. An impartial panel of my family and friends will be doing the tasting! Good luck, everyone!
I hope you all had a wonderful holiday. At my house, there were two new and different, for us anyway, dishes on the table. Avery Aames asked for a sweet potato recipe yesterday, so I'm happy to oblige with this recipe that was very popular with my guests.
It all started when I heard that Southern Living was making stripes on their sweet potatoes by alternating rows of crushed gingersnaps with marshmallows. That sounded fabulous to me. I couldn't find their recipe on-line, though, so I cobbled this together using one of their other recipes.
I used a baking dish that matches my china, hence the oddball size. I think an 8x8 baking dish would work fine. If you need more, double the recipe.
I also made this a day ahead of time, and baked it on Thanksgiving Day, a feature that I think is so important when there are a lot of dishes to be made.
Sweet Potatoes with Gingersnaps and Marshmallows
1 10x7 baking dish
2 medium sweet potatoes
1/2 cup sugar
1/4 cup unsalted butter, softened
1/8 cup milk
1 egg, room temperature
1 teaspoon vanilla
dash of salt
5-6 gingersnap cookies (I used Mi-Del)
Peel the sweet potatoes and cut into like size chunks (1 1/2 inches or so). Add water to cover, and bring to a boil. Turn the heat down so they simmer and cook until you can easily cut them with a fork.
Place in mixing bowl and cool. Add sugar, butter, and milk and beat. Add egg, vanilla, and salt and beat well to combine.
Pour into the baking dish. At this point you can bake, or refrigerate to bake the next day.
Preheat oven to 350. Sprinkle gingersnap crumbs in lines, leaving space for the mini marshmallows.
Bake 20-25 minutes. Remove from oven and let stand 10 minutes.
Place the mini marshmallows in between the lines of gingersnap crumbs. Bake 10 more minutes. Let stand for 10 minutes and serve.