How To Make Mustard Roasted Potatoes

Recipe: Mustard Roasted Potatoes

Last Friday, my incredible husband really turned the tables on me. After a really long week of work, he surprised me with a homemade dinner, putting on an amazing spread. Not only did he secretly dig through my favorite cookbooks for inspiration, he made recipes we've been wanting to try but haven't found the time. Case in point: Ina Garten's Mustard Roasted Potatoes.

From the moment I walked in the door, it was like -- BAM!! -- the aroma was unreal. I had no idea what smelled so great until Bryan brought out the potatoes. The combination of baby potatoes, onion, olive oil and grainy mustard all roasting in the oven was heavenly. Even if you're not surprising anyone with dinner, they're easy and undeniably delicious. Best yet, they're sure to put a smile on the face of anyone you're cooking for. Just like me. :)

Mustard Roasted Potatoes
Adapted from Ina Garten's Barefoot Contessa At Home

• 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
• 2 yellow onions
• 3 tablespoons good olive oil
• 2 tablespoons whole-grain mustard
• Kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Directions: Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled with chopped parsley and a little extra salt.

Hummus with Kalamata Olives, Feta Crumbles + Lemon Oil

Party Tip: Kick-Up Store-Bought Hummus!

A few weeks ago Bryan and I had a pre-movie snack at Westside Tavern, a gastropub in West LA. We didn't have much time so we ordered what we thought would be fast and easy: Hummus and pita, topped with roasted tomatoes, kalamata olives and crumbled feta.

When it arrived, it was so delicious and so easy that I was inspired to replicate it for a recent dinner party. I was tight on time -- again -- so hit up Trader Joe's for a bag of fresh pita bread, a tub of plain hummus, a jar of Kalamata olives, Italian parsley and some crumbled feta. When I got home, I spread the hummus on a fun serving platter, roughly chopped the Kalamata olives and parsley, and zested some lemon. I generously sprinkled it all over the hummus and then drizzled a dash of Napa Valley lemon-infused olive oil for color and added flavor.

And the pita? I warmed it in a 400-degree oven for about 5 minutes (wrapped in foil), then I cut it into wedges and arranged it around the hummus. Party apps, done and done! :)

Whoopie Pies: Chocolate, Salted Caramel + Marshmallow

Chocolate, Salted Caramel + Marshmallow Whoopie Pies

Moist chocolate cake. Vanilla bean marshmallow creme. Salted Caramel drizzle. Need I say more?

Okay, maybe just a little more. How about all that combined to make one of the best whoopie pies you've ever had? These little beauties are incredible. I made them last weekend for a Super Bowl party (pipe on some white stitching and you've got football pies!) and not one was left. I combined two recipes in what I think may be my most successful whoopie pie attempt to date. (Although these Chocolate Candy Cane and Gingerbread Whoopie Pies are pretty fantastic.). If you need a recipe, try this one and let me know what you think. I couldn't believe how light and moist the cake was and how well the marshmallow filling held up on the warm Super Sunday afternoon.

Chocolate + Salted Caramel Whoopie Pies

Makes 8-10 Whoopie Pies

• 6 tablespoons (3 ounces) shortening
• 1 cup sugar
• 1 large egg
• 1 cup milk
• 5 tablespoons cocoa
• 2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 jar Trader Joe's Salted Caramel Mixture

Clockwise, from top left: Baked whoopie pies, circular piping,
assemble sandwiches, finished whoopie pies

Directions: Preheat oven to 350°. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add egg and vanilla, beating well until combined. In a medium-sized bowl whisk together the flour, cocoa, salt, baking powder and baking soda. Slowly add the flour mixture and milk into the mixer, alternating additions until fully blended. Using a tablespoon or 2" cookie scoop, drop circular mounds of batter onto parchment- or foil-lined baking sheets.

Note: To shape these into footballs, using a butter knife or your fingertips to gently create points on either side of the mound, creating the shape of a football. Bake 10 to 12 minutes, or until firm.  Let cool completely on wire racks.

Marshmallow Filling

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sifted confectioners' sugar
• 1 jar (7 1/2 ounces) marshmallow Fluff
• 2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Transfer the marshmallow mixture to a large piping bag fitted with a large star tip. Arrange half of the whoopie pies bottom-side up. Starting from the edges, pipe the filling onto each whoopie pie in a circular motion until the whole surface is covered. Drizzle 1 teaspoon of salted caramel mixture over the filling and gently top with an appropriately-sized whoopie pie, top-side up.

Note: To decorate the whoopie pies as footballs, pipe a small amount of the remaining marshmallow filling to replicate football laces (see image, left).