Watermelon Cupcakes

Watermelon Cupcake, Waiting On Martha Watermelon Cupcakes, Waiting On Martha

So it appears that its here.  The end of summer has arrived.  But my friends we have one last hurrah, Labor Day weekend.  And this Labor Day weekend I’ll be bringing these Watermelon Cupcakes to the party.  Made with Watermelon JELL-O, a dash of fresh strawberry juice, mini chocolate chips, and buttercream frosting I promise these are the sweetest way to end what I hope has been a very sweet summer.  truly, MKR   

*Mini Cake Pedestal, WOM  ||  Wilton Supplies; Decorating Bags, Chocolate Sprinkles, Food Coloring & Polka Dot Baking Cups

Watermelon Cupcakes
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. For the cupcakes...
  2. 1 cup all purpose flour
  3. 3/4 cup self-rising flour
  4. 1 package Watermelon flavored JELL-O
  5. 1/2 cup (1 stick) unsalted butter, room temperature
  6. 1 1/4 cup sugar
  7. 2 large eggs
  8. 3/4 cup buttermilk
  9. 4 tablespoons fresh strawberry juice (or Wilton red food coloring)
  10. 3/4 cup mini semi-sweet chocolate chips (if you don't have mini chop up regular size)
  11. Wilton Sprinkles (optional)
  12. For the frosting...
  13. 1/2 cup solid vegetable shortening
  14. 1/2 cup (1 stick) butter or margarine softened
  15. 1 teaspoon clear vanilla extract
  16. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  17. 2 tablespoons milk
  18. 6-8 drops of Wilton green food coloring
  19. **If you don't want to make homemade frosting Wilton Brands makes fantastic ready frosting
Instructions
  1. For the cupcakes...
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours and Watermelon JELL-O in medium bowl.
  5. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time.
  6. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  7. Add strawberry juice to get a pink color, if it's not pink enough add red food coloring
  8. With a small ice cream scoop scoop batter into each liner filling 3/4 of the way up.
  9. Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes.
  10. Cool 10 minutes. Remove from pan; let cool and frost!
  11. Garnish with sprinkles if so desired.
  12. For the frosting...
  13. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  14. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  15. Gradually add milk; beat at medium speed until light and fluffy.
  16. Add food dye, mix thoroughly.
Waiting on Martha http://waitingonmartha.com/

*All images original to Waiting On Martha  ||  This post is sponsored by Wilton, a brand I love and adore.  Recipe and opinions are 100% my own.

Rustic Georgia Peach Hand Pies

Rustic Peach Hand Pies, Waiting On Martha Rustic Peach Hand Pies, Waiting On Martha Rustic Peach Hand Pies, Waiting On Martha Rustic Peach Hand Pies, Waiting On Martha

A little birdy told me it was National Peach Month and living in the land of peaches, well I just had to whip something up.  So with a fresh bushel in hand and plenty of pie crust I had made the night before I thought what’s better than homemade Georgia peach hand pies?  We all know I love hand pies as proven by THIS recipe (they’re just so dang easy and transportable), I thought lets give it another go.  I’ll probably have to officially retire hand pies now (though I feel a savory one coming for fall), but it was worth the repeat to nosh all Sunday on these delicious little pies (cinnamon is the secret my friends).  Oh, and while we’re feeling all peachy, may I suggest washing your hand pie down with one of THESE?  truly, MKR

*Silpat Mat, Martha Stewart for Macys  ||  Striped Napkins, Sur La Table  ||  Cookie Sheets, Calphalon  ||  Fluted Pastry Wheel, Williams Sonoma

Rustic Peach Hand Pies
Yields 8
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Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Ingredients
  1. FOR THE DOUGH
  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  3. 1 teaspoon salt
  4. 1 teaspoon sugar
  5. 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  6. 4 tablespoons ice water, plus 4 more, if needed
  7. FOR THE FILLING
  8. 6-8 fresh, soft peaches (enough for 4 cups peach mixture)
  9. 2 tablespoons sugar
  10. 1 tablespoon brown sugar
  11. 1 tablespoon cinnamon
  12. 1 tablespoon fresh lemon juice
  13. heart shaped cookie cutter
  14. FOR THE EGG WASH
  15. 1 egg
  16. 2-3 tablespoons of water
Instructions
  1. FOR THE CRUST
  2. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  3. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  4. Turn dough out onto a work surface; form dough into two 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  5. About 15 minutes before the dough is ready to be removed from the refrigerator pre heat oven to 400 degrees.
  6. FOR THE FILLING
  7. Wash and remove skin from peaches, cut and dice into small squares and place into a large mixing bowl.
  8. Add 2 tablespoons of sugar, 1 tablespoon of brown sugar, 1 tablespoon of cinnamon, and the juice of 1/2 a lemon. Mix and set aside.
  9. Unwrap your pie dough; place on a large piece of floured waxed paper or floured surface. Roll dough into two 14-inch rounds. Using your fluted pastry cutter cut out squares and place half of them on to a lined cookie sheet.
  10. Scoop approximately 2 tablespoons of peach mixture and place on to cut pie dough. Place another piece of pie dough on top creating a complete hand pie and gently press down the sides. Using a fork moving all around the border and press down to create a crease and seal your pies. Repeat until there are no more squares left.
  11. Beat egg and 2 tablespoons of water in a bowl, and brush each pie completely with the mixture. Sprinkle sanding sugar on top of each and cut an X in the top allowing steam to release.
  12. Bake 18-20 minutes or until pies turn a golden brown.
  13. Let cool 5 minutes before devouring.
Notes
  1. **If from scratch dough isn't your thing feel free to buy store bought!
Waiting on Martha http://waitingonmartha.com/
**All images original to Waiting On Martha

Best Ever Red Sangria

Best Ever Red Sangria Recipe

Whenever I entertain, aside from the standard beer and wine, I love to create a signature cocktail. And my go-to summer time cocktail for any gathering (like THIS one) is Red Sangria.  Brimming with fresh fruit Sangria is a gorgeous addition to any table, can easily be prepared the night before, and is always a hit with guests.  TGIF!  truly, MKR

 *Rocks Glasses, Dwell Studio  ||  Dress, Persifor  ||  Nail Polish, Nars  

**Photography, Rustic White  

Best Ever Red Sangria
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Prep Time
5 min
Cook Time
10 min
Total Time
10 hr 5 min
Prep Time
5 min
Cook Time
10 min
Total Time
10 hr 5 min
Ingredients
  1. 4 Bottles of Spanish Red Wine
  2. 2 Cups Brandy
  3. 1/2 cup simple syrup (or more to taste)
  4. 2 Cups Orange Juice
  5. 4 Cups Sparkling Lemonade
  6. Lime, Lemon, Orange, and Apple Slices
Instructions
  1. Mix all ingredients (except the sparkling Lemonade) together and chill in a tightly sealed container or pitcher for at least 10 hours before serving.
  2. Add sparkling lemonade right before serving.
  3. Pour over ice and enjoy.
Waiting on Martha http://waitingonmartha.com/

Spicy Watermelon Salad

Spicy Watermelon Salad, Waiting On Martha Spicy Watermelon Salad, Waiting On Martha

When choosing a menu to withstand the summer time temperatures I always like to begin with a refreshing, and preferably cool, first course.  My spicy watermelon salad is the perfect blend of sweet and spice, plus it highlights one of summer’s biggest stars. Just make sure you let your guests decide how much heat they can handle by placing the sliced jalepeños on the side.  Make sure to check out our entire Al Fresco Dining post HERE  and enjoy!  truly, MKR

*Blue Place Settings, One Kings Lane (sold out)  ||  White Place Settings, kate spade new york c/o  ||  Blue & White Bowls, Waiting On Martha (email for availability)  ||  Hand Towels used as Napkins, Waiting On Martha  ||  

**Photography, Rustic White 

Spicy Watermelon Salad
Serves 8
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Prep Time
15 min
Cook Time
5 min
Total Time
25 min
Prep Time
15 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. 5 cups watermelon balled or cut into cubes
  2. 3 English Cucumbers sliced
  3. 1 Jalepeno deveined and chopped
  4. 1 Jalepeno deveined and sliced for garnish (optional)
  5. 1/2 cup red onions finely diced
  6. 1 cup fresh lime juice
  7. 1 garlic clove, minced
  8. 2 tablespoons brown sugar
  9. 1 teaspoon kosher salt
  10. 1/2 cup fresh cilantro leaves chopped, plus additional for garnish
  11. 1/2 cup crumbled cotija, feta, or goat cheese
Instructions
  1. In a small bowl add red onion, brown sugar, lime juice, diced jalapeno, garlic, and salt stirring to combine.
  2. In a large bowl mix together the cucumber, watermelon, and red onion.
  3. Pour the dressing on top of the salad, garnish with cilantro, cheese and additional jalapenos if you like it HOT.
Waiting on Martha http://waitingonmartha.com/

Dining Al Fresco + Homemade Chips & Salsa Con Queso

Dining Al Fresco, Waiting On Martha      *These candelabras are show stopping & perfect for any occasion

Homemade Tortilla Chips, Waiting On Martha Dining Al Fresco, Waiting On Martha      *A mix of vases in different heights, textures, & patterns gives our table an eclectic vibe

Red Sangria Recipe, Waiting On Martha      *Sangria is the perfect cocktail for large groups & summer nights (recipe coming Friday)

Summertime Salsas, Waiting On Martha      *Ditch traditional salsas for whats is in season like our peach, mango & heirloom tomato

Dining Al Fresco, Waiting On Martha Outdoor Entertaining, Waiting On Martha      *Don’t be afraid of color, the red provides the “pop” this table needed

Spicy Watermelon Salad, Waiting On Martha Blue & White, Waiting On Martha      *A vase anything that holds water including an actual water pitcher

Salsa Con Queso, Waiting On Martha      *Take queso to the next level with jalepeno, green onion, cilantro, & radish garnish

Dining Al Fresco, Waiting On Martha Homemade Tortilla Chips & Refried Beans      *Homemade tortilla chips are worth the extra work I promise!

Dining Al Fresco, Waiting On Martha Outdoor Dinner Party, Waiting On Martha

There’s nothing I enjoy more than summer nights dining al fresco with my nearest and dearest. So when Pacific Foods asked if I’d like to team up for a little easy entertaining I gathered friends and set the table with a Mexican inspired meal.  

Homemade chips, queso, spicy watermelon salad and a trio of  salsas highlighting summer’s freshest flavors (peach, mango, heirloom tomato) set the stage for a build your own taco bar.  A build your own taco and/or nacho bar is not only the definition of easy entertaining, but it’s always a crowd pleaser.  Simply grill a protein or two, set out all of your fresh favorites (tortillas, beans, cheese, guacamole, salasa, queso, tomatoes, onions, jalepenos, etc.), and let your guests create their favorite combinations.  And because Pacific Foods has great organic options such as refried black beans and queso all I needed to do was add a few extra flavors before serving.

I’m sharing my salsa con queso and homemade tortilla chip recipe below, (trust me take the time and make your own tortilla chips I promise it will be worth it), and later this week I’ll show you how to create the perfect red sangria and spicy watermelon salad.  Everything you need for easy summer entertaining because after the winter we all had I’m trying to squeeze every ounce out of summer I can!  Cheers!  truly, MKR

Table & Chairs, Ballard Designs c/o  ||  Red Chairs, Society Social  ||  Garden Stool, One Kings Lane  ||  Candelabras, Dunes & Duchess  ||  Striped Tapers, Waiting On Martha  ||  Drink Dispenser, old similar HERE  ||  Blue Place Settings, One Kings Lane (sold out)  ||  White Place Settings, kate spade new york c/o   ||  Blue & White Bowls, Waiting On Martha (email for availability)  ||  Rope Vase, Waiting On Martha  ||  Faceted Vase, Waiting On Martha  ||  Milk Bottle Vases, Waiting On Martha  ||  Tall Faceted Vase, kate spade new york c/o  ||  Blue & White Vase (collected, similar HERE)  ||  Hand Towels used as Napkins, Waiting On Martha  ||  Rope Bowl, Waiting On Martha (sold out Gold still available)  ||  Blue & White Stripe Napkins, Sur La Table  ||  Rocks Glasses, Dwell Studio  ||  Dress, Persifor  ||  Nail Polish, Nars  

Photography, Rustic White  ||  This post was sponsored by Pacific Foods, a brand I love and adore.  Opinions and recipes are 100% my own.

Homemade Tortilla Chips
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 12 Corn Tortillas
  2. 4-6 Cups Sunflower or any preferred oil for frying
  3. Salt to taste
Instructions
  1. In a cast iron or heavy bottom pot, heat oil on high for 5 minutes or until oil reaches 350 degrees.
  2. Cut tortilla shells in half and then half again so you have 4 equal triangles per tortilla.
  3. Once oil is hot place 8-10 triangles in at a time and fry for 2-3 minutes or until tortillas begin to turn golden brown.
  4. Using a skimmer or fry basket remove chips and place on a baking sheet covered in paper towels, salt.
  5. Repeat until all tortillas are cooked.
Waiting on Martha http://waitingonmartha.com/
Spicy Salsa Con Queso Dip
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Pacific Foods Salsa Con Queso
  2. 1/2 cub shredded or cubed White Cheese
  3. 1 Jalepeno Diced
  4. 1/2 Red Pepper Diced.
  5. 2 Diced Radishes
  6. 2 Green Onions Diced
  7. Cilantro For Garnish
Instructions
  1. In a small pot over medium high heat add the Pacific Foods Salsa Con Queso, white cheese, red pepper, and jalepeno. Mix until warm and fully melted.
  2. Remove from heat and pour into a serving bowl and garnish with radishes, green onions and cilantro. Serve warm with our homemade tortilla chips.
Waiting on Martha http://waitingonmartha.com/

Punch Bowl Cake

Punch Bowl Cake, Waiting On Martha Punch Bowl Cake, Waiting On Martha

One of my go-to, tried and true, easy breezy, always a crowd pleaser dessert is my mother’s homemade punch bowl cake.  Not only is it a showstopper because of its sheer size, but it really is one of the easier, and if you can believe it, healthier desserts I make.  Easy because you can bake everything from scratch or in a pinch simply buy a lot of the ingredients pre-made.  Healthy-ish because I use angel food cake (the lowest calorie and least amount of sugar cake), a ton of fresh fruit, and you can even sub in lite or sugar free pudding and whip cream.  And show stopping, well because look at it.  It’s a beast.  Which makes it perfect when you’re tasked with making dessert for the party.  And just a thought, but how amazing would this be split up into individual mason jars and tied with a ribbon and spoon!?  I think I know what I’m making for our Labor Day fiesta.  truly, MKR

Punch Bowl Cake
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 3 cups of strawberries, washed and sliced
  2. 2 cans of diced pineapples, drained
  3. 2 Bananas, sliced
  4. 1 Box Instant Vanilla Pudding
  5. 2 Angel Food Cakes (homemade or store bought)
  6. 4 cups Whipped Cream (homemade or store bought)
  7. For the homemade Whipped Cream
  8. 3 cups heavy cream
  9. 3 ounces sugar
  10. A few dashes of vanilla
  11. For the homemade Angel Food Cake (makes 2 cakes)
  12. 2-1/2 cups egg whites (about 18)
  13. 3 cups sugar, divided
  14. 2 cups cake flour
  15. 2-1/2 teaspoons cream of tartar
  16. 2 teaspoons vanilla extract
  17. 1/2 teaspoon almond extract
  18. 1/2 teaspoon salt
Instructions
  1. For the Angel Food Cake (makes 2 cakes)
  2. Place oven rack to the lowest position and preheat oven to 350 degrees.
  3. Sift 1 cup sugar and flour together twice, set aside.
  4. In a large bowl beat egg whites in a large bowl, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually add remaining sugar 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  5. Spoon into two ungreased 10-in. tube pans. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  6. To remove cake run a knife around side and center tube of pan.
  7. For the Whipped Cream
  8. Whip cream, sugar and vanilla together until you have soft peaks
  9. For the Punch Bowl Cake
  10. Prepare the pudding mix per instructions on the package.
  11. Cut 1/4 of the top off each cake.
  12. Place the largest half of the cake on the bottom of your trifle bowl and fill in the center of your cake (where the hole is) with pieces from the top of the cake you cut off. Try to make it as flat and even as possible.
  13. Evenly layer bananas, vanilla pudding, pineapple, strawberries, and whip cream as many times and as high as your punch cake bowl will allow. Make sure you completely cover the cake and fill in the sides with each layer as you go. And make sure to layer the bananas first, this will prevent the cake from getting soggy as it chills.
  14. Place in your refrigerator and let chill for 1-2 hours before serving.
Waiting on Martha http://waitingonmartha.com/
*Trifle Bowl HERE.  ||  All images original to Waiting On Martha

Nourish || Snacking Smartly

Healthy Snacks, Waiting On Martha Healthy Snacks, Waiting On Martha Healthy Snacks, Waiting On Martha Healthy Snacks, Waiting On Martha

If you read THIS then you know I’m really focusing on reigning in my current binge like habits for a walk on the healthier side of things.  And one of those habits that I’m focused on is snacking smartly.  For me when it comes to snacking I fall into two very classic scenarios.  When working from my home studio  I become a food grazer (food grazer being one who eats a little bit here and there all day).  It’s said being a grazer is actually the healthiest was to live, that is when you’re grazing on anything other than ice cream, cupcakes, or whatever sugary or salty recipe I’m creating that day.  On the flip side when I’m out on set styling a shoot, traveling, or anything that takes me away from my studio I tend not to eat all day so when 6:00 o’clock rolls around I’m so hangry (hungry + angry) I show no restraint at dinner which usually means pizza and wine.  Both scenarios I’m sure relatable to most all of you out there, and both scenarios I’ve found can be answered with a simple plan to snack smartly.  Enter Nourish Snacks.  My new go-to for healthy snacks. 

Joy Bauer, Nutrition Expert on the Today Show dreamed up Nourish Snacks to “create a convenient way to enjoy delicious, good-for-you snacks every day.”  And by good for you she means simple, healthy ingredients with no GMOs, no artificial colors or sweeteners, no harmful preservatives, and most importantly no more than 200 calories per pack.  You can subscribe and receive a box each week, or simply shop a la carte.  They’re the perfect size to stash in my purse for long days away from the studio and there are SO many snack combos to choose from you’ll never get bored.  While I like each and every one I’ve tried (no joke, I like them all), I’d have to say my favorites are Chili’n In The Corn’r, Cashew Colada, and PB Jammin’.  Eat Happy!  truly, MKR

*All images original to Waiting On Martha.  This post was sponsored by Nourish Snacks, a brand I absolutely adore.  Opinions are 100% my own.

Juice It || My Top 3 Juice Recipes

The Raspberry Apple Shrub and other juice Recipes from Waiting On Martha Juice Recipes from Waiting On Martha Tart 'N' Green, Juice Recipes from Waiting On Martha Juice Recipes from Waiting On Martha Blue Lemonade & more juice recipes from Waiting On Martha

So I’ve been on a bit of a bender.  Like a sugar, carb, wine, exercise-whats-that? bender.  And while I kind of live for those type of moments (don’t judge) I always know whats on the other side of that throw-caution-to-the-wind attitude.  Detox.

 Truthfully, I’m a juicer.  I have been before it was “cool.”  I’m one of those equal part french fries and wheat grass kind of gal.  But when I tip the scales too far into the fried side of things I know what will get me back on track…my Vitamix and Hurom juicer (you can even do wheat grass in it).  Well that and no processed sugar, no gluten, and no dairy for two weeks.  And while it may sound miserable to some, by day three I promise you’ll feel amazing.  Like 10 years younger, my skin looks ridiculous amazing.  

Now I don’t just juice.  Typically I juice until dinner for a few days or juice for breakfast and dinner but have a healthy lunch.  Just enough to cleanse and get me back on track and remind my body that “hey, I love being healthy.”  So my Loves the next two weeks I’ll be focusing a lot on healthy habits.  Don’t worry the cocktails and sugary treats will back in no time, but for now I wanted to share the three juices that are on my current rotation, all from the new book Juice It!  And I’d love to know, what are some of your healthy habits?  truly, MKR  

*All images original to Waiting On Martha

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Mint Watermelon Margaritas

Mint Watermelon Margarita Mint Watermelon Margarita, Waiting On Martha

When summer rolls around I try to use my absolute favorite fruit, watermelon, in any and every way I can.  So the other night when tiring of my standard margarita and with a bowl full of fresh cut watermelon in the fridge I thought, “yes a watermelon margarita must happen.”  And happen it did.  The sweetness of fresh watermelon juice combined with refreshing mint sprigs, tart lime, and tequila will have you sipping all summer long.  Cheers!  truly, MKR
 
*Photography, Rustic White
Mint Watermelon Margarita
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 1 1/2 cup fresh watermelon juice
  2. 2 oz. silver tequila
  3. 2-4 stems of mint
  4. Juice of 1 lime
  5. Ice
Instructions
  1. Muddle mint in bottom of glass.
  2. Add ice.
  3. Pour in watermelon juice, tequila, lime and stir.
  4. Garnish with a sprig of mint
VARIATIONS
  1. Frozen: add all ingredients + a cup of ice to a blender and blend to desired frozen consistency.
  2. Non Alcoholic: sub the tequila for 3-4 oz's of club soda.
Waiting on Martha http://waitingonmartha.com/

 

 

Homemade French Fries With Garlic Aioli Dipping Sauce

Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On Martha Homemade French Fries & Garlic Aioli Dipping Sauce, Waiting On Martha Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On Martha       Williams Sonoma Fry Seasoning  ||  Waiting On Martha Fork & Spoon Dipping Dishes

Like most everyone on the planet I’m a lover of french fries.  So when I recently purchased this guy I knew it’s first frying test would be my favorite potato indulgence, the fry.  And while everyone seems to have their french fry preferences, I like my soggy while the Mr. prefers his as crispy as they come, that’s the beauty about making your own.  One batch can be cut thinner and cook a tad longer to get that crispness while the other removed from the heat a tad earlier to allow for the sogginess I crave.  And the garlic aioli sauce?!  There are no words.  This is now my go to sauce for anything and everything.  Happy Monday Dolls!  truly, MKR

P.S.  Don’t worry, if you don’t have an actual fryer you can use a heave bottom pan and achieve the same results. 

*Photography, Rustic White

Homemade French Fries & Garlic Aioli Dipping Sauce
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 1 bag of Idaho potatoes (approximately 5 pounds)
  2. Sunflower, Vegetable or Peanut oil for frying (I used Sunflower)
  3. 1 cup Vegenaise
  4. 4-6 garlic cloves
  5. 1 tsp. lemon juice
  6. Cayenne Pepper to Taste
  7. Salt & Pepper to Taste
  8. Fry Seasoning (optional)
Instructions
  1. For the Fries...
  2. Rinse potatoes, leaving skin on, and begin cutting them into sticks.
  3. Place them in a large bowl and cover with cold water. Allow them to soak 1-2 hours, and you can even cut up the potatoes and soak them overnight in your refrigerator.
  4. Heat a few inches of oil in a heavy pot to 300 degrees F. You want the oil to completely cover the potatoes.
  5. In 4-5 batches add potatoes to the oil and cook until soft about 5-6 minutes per batch. Remove each batch just as it begins to turn golden.
  6. Remove and place on a cookie sheet lined with paper towels, sprinkle with salt, and add next batch tot he oil. Continue this process until all potatoes have been cooked.
  7. Sprinkle with fry seasoning and cayenne if desired. Enjoy!
  8. For the Garlic Aioli...
  9. Place Vegenaise in a small bowl and whisk to make it light and completely smooth.
  10. Using a garlic press or grater add garlic to the Vegenaise and misk.
  11. Add a dash of lemon juice, and a pinch of cayenne.
Waiting on Martha http://waitingonmartha.com/