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Glazed Sweet Potatoes

December 14, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Glazed Sweet Potatoes, Waiting On Martha

One of my favorite dishes from our Woodland Wonderland shoot was the glazed sweet potatoes courtesy of Homespun Atlanta, (I was actually eating them cold I couldn’t stay away)!  Surprisingly easy to make these are sure to be a perfect side for your holiday table.  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Glazed Sweet Potatoes, Homespun Atlanta  ||  Photography, Rustic White  ||   Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Place Setting, Juliska Country Estate Winter Frolic via Bloomingdales Lenox

Glazed Sweet Potatoes
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Ingredients
  1. 2 T Grapeseed Oil
  2. 2 T Sorghum Syrup
  3. 2 T Butter
  4. 1 C Stock (chicken or veggie)
  5. 3-­4 each Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  6. 1 sprig Rosemary
Instructions
  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12­inch Skillet) on stove top, add
  3. grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the
  4. pan is hot. About 3­4 minutes
  5. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to
  6. come to a boil and then place in the oven for about 8­10 min. If you can't source sorghum you
  7. can substitute with honey or molasses syrup.
  8. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over. Place
  9. pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to
  10. reserve.
  11. Garnish with fried herbs.
  12. * This step can be done before and reheated in the oven for 8 ­ 10 minutes before serving
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Golden Walnut Rum Cake

July 14, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Rum Cake Waiting On MarthaRum Cake Waiting On MarthaRum Cake Waiting On MarthaRum Cake Waiting On Martha

When I escaped to the Bahamas a few months back I was introduced to rum cake.  Topped with walnuts, pineapple, or coconut, rum cake is the most delicious of desserts originally descended from holiday puddings, but can now be found every day of the week all throughout the Caribbean.  And just like my beloved Sky Juice, rum cake was something I knew once State side I had to make my own.  And make it my own I did.  By sticking with the traditional golden walnut topping and using Wilton Brand’s gorgeous Belle Pan and their Bake Easy non stick baking spray (my go-to non stick spray) I was able to create a rum cake that looked as good as it tastes.  And how adorable would these rum cakes be in the mini version?!  Enjoy!  truly, MKR

*Photography, Kathryn McCrary Photography

Walnut Rum Cake
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Ingredients
  1. 1 1/2 cups chopped walnuts
  2. 1 3/4 cups all-purpose flour
  3. 1/4 cup cornstarch
  4. 1 package of instant vanilla pudding
  5. 4 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 1/2 cup room temperature unsalted butter
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup sunflower or vegetable oil
  10. 4 eggs
  11. 3/4 cup whole milk
  12. 1/2 cup dark rum
  13. 1 tablespoon vanilla extract
For the Rum Glaze
  1. 1/2 cup unsalted butter
  2. 1 cup granulated sugar
  3. 1/4 cup water
  4. 1/2 cup dark rum
Instructions
  1. For the Cake...
  2. Preheat oven to 325 degrees F.
  3. Grease a standard Bundt pan (if your bundt pan is larger than 10 cups you may need to double recipe). I find the best way to grease a bundt pan is with organic vegetable shortening and then spray with Wilton Bake Easy non stick spray.
  4. Cover the bottom of the pan with the chopped walnuts; set aside.
  5. In a medium/large bowl whisk together the flour, cornstarch, baking powder, pudding, and salt; set aside.
  6. In an electric mixer on medium speed, mix the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and mix on medium-low speed for 1-2 minutes.
  7. Add the eggs, one at a time, milk, rum, canola oil, and vanilla extract. Mix until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. If you're using a larger bundt can increase the time and cover the bottom with tin foil half way through baking.
  9. Allow the cake to COMPLETELY cool before removing it from the pan. For removing shake the pan just a tad to loosen the sides. Place a cake plate on the bottom of the bundt pan and in one swift movement flip the cake right side up. Remove bundt pan gently.
  10. Pour the rum glaze over entire cake right before serving.
  11. For the Rum Glaze...
  12. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
  13. Remove from heat and stir in 1/2 cup rum.
Welcome by Waiting on Martha https://waitingonmartha.com/
*This post was sponsored by Wilton Brands.  Opinions, recipe, and love of Wilton Brands 100% my own.

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Maple Glazed Pumpkin Bread Bites

October 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Maple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn Mcrary Maple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bread Bites, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bites with Toasted Pecans, Waiting On Martha || Photography Kathryn McraryMaple Glazed Pumpkin Bites, Waiting On Martha || Photography Kathryn Mcrary

This time of year I bake pumpkin bread at least a dozen times.  Traditional pumpkin bread, chocolate pumpkin bread, mini pumpkin bread loaves, you name it I’ve baked it.  However, pumpkin bites not so much.  So when I spied this festive cakelet pan from Sur la Table I knew pumpkin bites had to happen.  At first I was worried that the acorn, pumpkin, leaf, and turkey shapes wouldn’t form well, but with a lot of grease in the pan they all came out perfectly on my first try.  And as if these two bite gems weren’t tasty enough on their own I topped them with a warm maple glaze and toasted pecans.  Fall in a bite my Loves, fall in a bite.  Enjoy! Truly, MKR

*Photography, Kathryn McCrary

…AS PICTURED…Fall Cakelet Pan, Sur la Table  ||  Baking & Cooling Rack, Sur la Table  ||  Marble Pastry Board (on sale), Sur la Table  ||  Gravy Boat (on sale), Sur la Table  ||  Dipping Dishes, Waiting On Martha

Maple Glazed Pumpkin Bread Bites
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. ...For the Bread (you can also use a bread mix if you don't want to make it from scratch)
  2. 1 (15-16 ounce) can unsweetened pumpkin puree
  3. 4 eggs
  4. 1 cup vegetable oil
  5. 2/3 cup water
  6. 3 cups white sugar
  7. 3 1/2 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. 1 1/2 teaspoons salt
  10. 1 1/4 teaspoon ground cinnamon
  11. 1 teaspoon ground nutmeg
  12. 1/2 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 1 teaspoon allspice
  15. ...For the Frosting
  16. 2 cups confectioners' sugar
  17. 4 tablespoons 2% milk
  18. 2 tablespoons maple syrup
  19. 1 teaspoon maple flavoring
  20. 1/2 cup toasted and chopped pecans (I suggest a much finer chop than shown)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease, flour and spray your autumn cakelet pan.
  3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  5. Pour batter into the cakelet pans (1/2-3/4 the way full).
  6. Bake for about 18-20 minutes in the oven, insert toothpick to check for doneness (toothpick will come clean when full baked)
  7. Remove from oven and let cool for 10 minutes before removing from the pan. Once removed place them on a cooling rack with a cookie sheet underneath.
  8. While the cakelets are cooling make the glaze. Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth and warm in microwave for 20 seconds, (this is optional but I like my glaze just a tad warm if you plan to eat the cakelets right away)
  9. Pour maple glaze over each cakelet, add nuts if desired, let icing harden (or eat immediately).
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