Friday Recipe Exchange: A Little Bit of Everything

Oven potato chips

I debated about a recipe exchange this week, it’s been a busy, snowy week and I was contemplating curling up with a good book until spring. But then I made these great oven baked chips and thought, I must share.

There was lots of cooking this week, for a change, so the recipe exchange will be, as JefferyW often posts, be made up of tidbits.

Starting with a new chocolaty Nutella Brownie, recipe here, that also happens to be gluten-free.

JeffreyW made some great looking Buffalo Chicken, photos and recipe here.

Chuck roasts were on sale, so I made a Slow-Cooker Pot Roast, full dinner menu and recipes here.

And for the pet lovers, a really quick Bixby Update is here. To say he is trying my patience would be kind. Puppies.

What’s on your plate this weekend? We’re digging out from about 20 inches of snow, but the sun is shining, so that’s a plus. How about you?

Tonight’s featured recipe happened because I was at the store and grabbing a bag of frozen french fries (don’t judge) and saw they had bags of oven potato chips. I thought that sounded good and easy to make, so I passed the bag by and instead made my own.

They are similar to my Potato Wedges, but because they are sliced thinner, they are really crispy on the outside with a creamy center. I will be making them again. I used russets because that’s what I had on hand and it was snowing, so that’s what I used. I think they worked great for these.

Garlic and cayenne are optional, but don’t skimp on the salt and pepper. You can also use alternate spices or herbs, like rosemary, thyme, marjoram or parsley flakes. Maybe some chopped chives just before you take them out of the oven.

Oven Potato Chips

  • 2 to 4 large potatoes
  • light olive or vegetable oil
  • salt and pepper
  • garlic powder
  • cayenne pepper

baking sheet, mandoline or grater

Wash and scrub potatoes and slice into thick slices. Mix oil with salt, pepper, garlic powder and dash of cayenne pepper. Toss with potato slices and arrange on well oiled baking sheet.

Bake at 450 degrees, turn at about the 10 minute mark, or when browned on the bottom and continue to bake until nicely browned on the other side, approximately another 10 minutes. Watch carefully and remove any slices that are thinner and brown more quickly.

You can brush with more oil if needed as they bake. Serve piping hot.

I served these with my Cheese Stuffed Burgers and a side salad for a nice dinner.

That’s it for this week. Have a great weekend, hope everyone is dug out – TaMara



Nutella Brownies

Nutella browniesSerendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.

The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.

I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).

Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.

Nutella Brownies

  • 4 large Eggs
  • 1-1/2 cups Nutella
  • Powdered Sugar for dusting

8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit

Preheat oven to 350 degrees

Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.

Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.

*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.




Chocolate Icing

DSC_7757 (1600x1060)Mrs J made a pan of brownies last night from a box mix.  The photo on the box showed a piece with a shiny chocolate icing and I was disappointed that there was nothing like that included in the box.  I had a vague memory of someone making icing using unsweetened cocoa powder so I looked online and found several recipes.  I really like the how-to videos on their recipe pages so we went with theirs.  We used Splenda in our version, mostly.  Three cups of it and a half cup or so of confectioner’s sugar gave us the look we wanted.  More sugar or less milk/butter would firm the icing for spreading – we spooned ours on.

Holiday Gift Ideas: Santa Hat Brownies

This  cute photo was posted on my facebook page, but there was no photo credit.  If I track that down I’ll add it.   And here is the original link.  Thanks Daisy, these are incredibly cute!  Everyone, head over there to see her original recipe.   The recipe I cobbled together is below:


Okay, I’m just winging it here people. You can just use a box mix if you don’t want to make brownies from scratch. I suggest adding 12 oz of semi-sweet chocolate chips to any box mix to up the quality. If you make the recipe as written, let me know how it turns out for you.

Santa Hat Brownies

  • Pan of Gooey Chocolate Walnut Brownies, cooled completely (recipe below)
  • 30 strawberries, washed, hulled with tops cut off to make flat, hat shape
  • Whipping cream (I’d use a Ready Whip style – real cream in a spray can – or you can whip up your own)
  • About 1-1/2 inch circle cookie cutter

Cut 30 circles (or as many as you can get out of the pan). Add whipped cream, strawberry – cut-side down, and a small dollop of whipped cream on top

I would use the Chinese Take-Out containers for gift giving to keep them intact.  Or take them on a platter to the office or a party to wow everyone. And I’d use the leftover brownie pieces as ice cream topping. You can freeze pieces in an airtight container for later use (no more than a week or so, or else they’ll be stale).

Gooey Chocolate Walnut Brownies0074759961274_500X500

  • 3 sticks plus 2 tbsps butter
  • 12 ounces 60% Cacao Bittersweet Chips
  • 6 eggs
  • 1 3/4 cups sugar
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups plus 2 tbsp unbleached flour
  • 1 tsp salt
  • 1 cup finely chopped walnuts
  • 1 cup semisweet chocolate chips

13×9 baking dish, greased

large mixing bowl, double boiler*

Preheat the oven to 350 degrees F.

Melt the butter and 60% Cacao Bittersweet Chips together in double boiler (*I use a metal dish over a large saucepan, works great). In mixing bowl beat the eggs, sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add to the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the nuts and semisweet chocolate chips. Beat by hand to combine then scrape and pour the brownie mixture into baking dish. Bake for 25 t0 35 minutes. You want the top to be a paler brown, slightly cracked even, and the center gooey, not runny. They’ll continue to cook after you take them out, so don’t let them dry out in the oven. Check continuously from the 25 minute mark until the desired consistency. Makes 24 to 30 depending on how big you want them to be. They are quite rich, so you may want to go with the 30 cut.