Sunday, February 12, 2012

Baked Cajun Potato Chips

So as we were waiting for our beer can chicken to finish smoking...I decided to make baked cajun potato chips. These were really easy, a little spicy but very good served with ranch.

Baked Cajun Potato Chips

Nonstick cooking spray 
2 large russet potatoes (about 1-1/4 lb. total), unpeeled 
1 Tbs. olive oil 
1 tsp. Tony Chachere's Cajun Seasoning
1 tsp. Paprika 
1/2 tsp. salt 

Heat the oven to 400°F. Spray two baking sheets with cooking spray.
Slice the potatoes into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.
In a large bowl, whisk together the oil, cajun, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.

Triple Chocolate Fudge Cupcakes with Homemade Chocolate Cream Cheese Icing

So the other day I got this chocolate cream cheese icing recipe from one of the teachers at school and I have been itching to use it since. I figured that Valentines Day was the perfect excuse to try this new recipe. I made triple chocolate fudge cupcakes from a box and then made my own homemade chocolate cream cheese icing. Delicious!

Chocolate Cream Cheese Icing
1 box powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1 stick unsalted butter, softened
3/4 cup cocoa powder
1 tbsp. milk
2 tsp. vanilla extract
1 drop almond extract

Blend all ingredients together on medium speed for 2-3 minutes until smooth.