Skip to main content

Potato Roses #helpingcookies

By


First, a note about the title, or rather the hashtag in the title: #helpingcookies. No, there are no cookies involved in this recipe. I joined a blogging event, coordinated by Julie of The Little Kitchen, to make a different in the fight again pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved. 

Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes, and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!! Currently, we have raised: $1,565 we are a little over HALF WAY towards our $3000 goal, will you help us with a donation today? Every little bit helps! Donate here.

Second, I usually don't care for roses, except in a garden. But when I came across roses made from potatoes, I decided that I'd make some for my Valentines. This is pretty simple if you have a mandolin slicer or really impressive knife skills. I have the former. Actually, I have two or three of the former. They are very helpful since I lack the latter! Hehe.


Ingredients
  • organic yellow potatoes, scrubbed and dried (I am a Texas girl after all!)
  • freshly ground salt
  • freshly ground pepper
  • butter, melted

Equipment Needed
  • mini bundt pan or mini muffin pan
  • silicone brush
  • mandolin slicer


Procedure
Preheat oven to 425 degrees F. Brush the hollows of the pan with melted butter. Set aside.

Slice your potatoes on the thinnest setting possible. Lay them in a line, overlapping the edges slightly. Carefully roll the slices to create a flower. Place them in the hollows and repeat until the flowers look they way you want them to look. Brush the petals with melted butter and sprinkled with freshly ground salt and freshly ground pepper.

Roast the potatoes in 10 minute intervals, brushing them with more butter if they look dry. Mine took approximately 40 minutes to become crisped and browned. If you like them less brown, try 30 minutes.


Here are some more wonderful recipes you should check out!! Bloggers who are also sharing a recipe and supporting Cookies for Kids’ Cancer!


Labels:

Comments

  1. Chef GwynnFebruary 4, 2017 at 7:48 PM

    Such a clever idea! I'll be giving this recipe a try soon! I'm happy to be participating with you in this bloggers' event for such a good cause!

    ReplyDelete
  2. A Day in the Life on the FarmFebruary 5, 2017 at 1:08 PM

    Love your little roses....off to donate now...thanks for taking the time to spread this message.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more