As many of you know, my blogging career started way back three years ago with my recipe blog, Biting Life. While that blog still exists, I don’t really update it much anymore. Even though I love cooking, I got frustrated with the blog itself and became less interested in it. I realized that I was more excited about talking about books all the time instead of posting recipes.
But, to be honest, having that blog has been like creating this giant, personalized recipe box for myself. Pretty much every single thing I’ve made in the past three years has been at some point documented on there. But it just hasn’t been a source of fun for me lately, so I’m taking a break to focus on this blog instead.
I’m already loving the community a lot more and having way more conversations over comments/Twitter. No, I might not get as “famous” out of it, or get as many pageviews, but blogging to me is all about the friendships that come out of it and getting to talk about something that I love, so I’m pretty okay with that.
So anyway…I thought that maybe I’d try to merge my two loves — reading and cooking — on Tempest Books. Sundays will now be “Recipe Sunday“s, in which I’ll feature a new recipe of mine!
I know that it has nothing to do with books, but hopefully at least one of you out there likes to cook, right? And, if not, then it doesn’t really matter since I wasn’t posting anything on Sundays before anyway, haha. But please let me know if you think this is cool/want me to continue/want me to stop 😛 .
Sweet Potato Casserole
(Recipe by Miranda Mowbray)
Ingredients (makes ~8-10 “side” portions):
8 sweet potatoes
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup sugar
2 tsp vanilla
4 eggs, beaten well
1 cup brown sugar (I use brown sugar Splenda blend)
1/3 cup AP flour
2 tbsp butter, melted
Peel the sweet potatoes and cube into 1-inch pieces. Boil potatoes for about 10-15 minutes until very tender; drain.
Preheat oven to 350˚.
Mash potatoes with a potato masher (or a KitchenAid mixer…just realized I could this yesterday, haha!) until smooth.
Mix in salt, pumpkin pie spice, sugar, vanilla, and eggs until thoroughly combined.
In a separate small bowl, mix together brown sugar, flour, and melted butter until crumbly.
Pour potato mixture into a large, greased glass baking dish; sprinkle with the brown sugar crumble.
Bake for 30 minutes. Let sit for at least 15 minutes before serving.