Glazed |

That title doesn’t do these bad boys justice.

I mean, seriously. I can’t even right now.

Homemade Sweet Potato Fries.

Bathed in a brown sugar mixture.

Baked to perfection.

Smothered and covered with toasted marshmallows.

Ooey, gooey, crunchy, sugary.

Swoooon.

Guys, I may have just fallen in love.

Just look at this gooeyness. Doesn’t it just make you happy?

This is how I spend the day before Thanksgiving. Prepping. Baking pies (deep dish pecan pie, anyone?). Making muffins (breakfast on Thanksgiving is important too, you know). And, eating way too many (not enough) of these fries.

Gosh, these fries.

Really, a pre-Thanksgiving snack to get you into the mood to eat. And boy, does it get you into the mood fast.

The moment they go into the oven prepare yourself because the smell is to die for. TO. DIE. FOR. It’s almost like bottling Thanksgiving into a spray can and releasing the whole bottle all at once.

Swooooon, again.

Can you tell I like Thanksgiving? And, that I’m slightly in love ~~obsessed~~ with marshmallow smothered sweet potato fries?

Cause I am. I totally am.

Hope that’s cool with you.

Brown Sugar Sweet Potato Fries with Marshmallows
Yields: 1 large serving

Ingredients:
1 large sweet potato
1 teaspoon cornstarch
2 teaspoons of melted coconut oil
7 tablespoons of brown sugar
2 teaspoons of sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup (be generous) mini marshmallows

Directions:
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. I ended up using two baking sheets for one large sweet potato…you want the fries to have enough space on the tray. Set aside.
Wash and peel the potato. Using a sharp knife, cut off the ends. Cut the rest of the potato into strips that are about 1/4 inch wide. Place in a large bowl and toss with the cornstarch, it will leave a very thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch and clean out the bowl. Place potatoes back into the cleaned bowl.
In a separate small bowl combine 5 tablespoons brown sugar, sugar, cinnamon, and nutmeg. Set aside.
Add the melted coconut oil to the bowl with the potatoes. Using your hands, toss to coat.
Pour brown sugar mixture over the potatoes and again, toss to coat with your hands.
Arrange the coated sweet potatoes onto the baking sheet, being careful not to overcrowd them. Bake for 15-17 minutes, and then remove from the oven and flip the tray around. Bake for another 10-12 minutes. About five minutes before the fries were done, I once again removed the tray from the oven and flipped over each fry to ensure equal caramelization on each side and then put it back in.
Once done, let the fries sit, still on the tray, on top of the oven as it cools.
When the fries are a bit crispier and not too hot to handle place them in a large bowl. Pour the remaining 2 tablespoons brown sugar over the fries. Toss gently to coat.
Turn the oven broiler on high.
Place the fries in a small dish and cover with marshmallows, add more if needed to ensure the fries are covered completely.
Broil for about 3-5 minutes or until the marshmallows are toasted.
Enjoy immediately!

Glazed. Bailey’s. Scones.

Enough said, right?

Probably, but I’ll still say a little bit more.

I don’t know if I’ve told you this, but I don’t really do breakfast. Like at all. It’s nothing against breakfast food either, because I do love me some breakfast burritos, hash browns, omelettes, oatmeal, and cinnamon rolls any other time. Usually not all at once though. It’s more the time of day, I think. I just don’t wake up hungry. If we are being honest, I wake up thinking: t-minus 10 minutes until the Keurig makes me my morning cup of coffee. That’s all I ~~want~~ need in the mornings for me to be good to go. But, sometimes, I like to switch things up. Add a little spice to my morning routine. Really start my day off with something more than just a cup of coffee.

Oh hello Bailey’s. How nice of you to stop by. Lets take a minute to talk about Bailey’s Irish Cream. Show of hands, please, as to who thinks it’s simply delicious? I see everyone is raising their hands, which means we all agree. Good. I knew we were friends for a reason.

I, myself, am a huge fan of Bailey’s. Bailey’s with milk? Fantastic. Bailey’s with coffee? Even better. Bailey’s baked into a scone and then dipped in your coffee? Possibly the best way ever to start your morning. Not even kidding.

Scones and I have a love-hate relationship going on. When they are too dense or too hard, I dislike them, but when they manage to reach that perfect balance between a hard exterior and moist/tender interior I love love love them. Are you wondering where these scones stand? These scones reached that perfect balance of a slightly crisped exterior with a soft, light, and flavorful interior. And, honestly, I’m surprised by that. This was my first time making scones, and I’ll admit, I was a little nervous. The recipe was so easy and quick to put together that I was fairly certain I was going to end up with rock-hard scones that tasted horrible. But, that wasn’t the case at all!

These scones are moist, lightly infused with Bailey’s, drizzled with a Bailey’s glaze (because, really, can you ever have enough?), and then sprinkled lightly with some cocoa powder. The Bailey’s flavor is very subtly, you won’t be getting drunk off these little guys, but there is enough there for you too taste it. I don’t know if it was beginners luck or if Bailey’s was just meant to be put into scones, but these little scones definitely spiced up my morning. In a good way. I vote you switch up your morning routine too. You won’t regret it.

Glazed Bailey’s Scones
Yields: 32 small scones

Ingredients:
Bailey’s Scones
3 ¼ cups all-purpose flour
1/3 cup + 1 tablespoon sugar, divided
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup cold unsalted butter, cubed
1 cup + 1 ½ tablespoons Bailey’s Irish Cream, divided

Bailey’s Glaze
1 cup powdered sugar, sifted
¼ cup Bailey’s Irish Cream
1 tablespoon unsalted butter, softened

Directions:
Bailey’s Scones
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter or your fingers until mixture forms coarse crumbs.
Using a spatula, stir in a cup of Bailey’s until just moistened.
Knead dough gently in the bowl until it is no longer sticky. Turn dough onto a parchment lined surface and divide in half. Using your hands, form the first half of dough into a rectangle that is about ¾-inch thick.
Using a sharp knife, cut the dough rectangle into 8 even squares. Then cut the 8 squares in half to create 16 smaller triangles. Repeat with the other half of dough.
Place scones on prepared baking sheet, about 1-inch apart. Brush tops with extra Bailey’s and sprinkle with remaining sugar.
Bake for 7-8 minutes or until lightly browned. Transfer scones to a wire rack to cool completely.
Once the scones have cooled, started working on the glaze. In a medium bowl whisk together powdered sugar, Bailey’s, and butter until smooth.
Drizzle generously over the scones and then sprinkle the tops with cocoa powder.

*scone recipe adapted from Taste of Home

Brown Sugar Sweet Potato Fries with Marshmallows Yields: 1 large serving

Glazed Bailey’s Scones Yields: 32 small scones

Brown Sugar Sweet Potato Fries with Marshmallows
Yields: 1 large serving

Glazed Bailey’s Scones
Yields: 32 small scones