Browsing Category "Food"
6 Nov
2012
Posted in: Food
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Roasted Garlic Mashed Potatoes

roasted garlic mashed potatoes

Mashed potatoes are a dish that most people tend to find a little boring. I promise you won’t feel that way about these potatoes. The secret to this recipe is the roasted garlic heads inside of it. They add so much depth to the flavor of the potatoes and warm up this traditional dish. I first learned about roasting garlic from The Pioneer Woman and she has a great tutorial if you are unfamiliar with the process.

Roasting Garlic

In my Thanksgiving Planning post, I mention how you can easily roast the garlic a few days ahead of time to cut down on the cook time of this dish. I highly recommend it, especially if you’re going to be using your oven on Thanksgiving day for some sweeter dishes.

Roasted Garlic Mashed Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients

    For the Garlic:
  • 2 heads garlic
  • 2 Tablespoons olive oil, divided
  • Kosher salt
  • Crushed black pepper
  • For the Potatoes:
  • 2 lbs yukon gold potatoes, peeled and quartered
  • 1/4 cup chicken broth
  • 1/4 cup cream
  • 6 Tablespoons butter, cut into 1 Tablespoon pieces
  • kosher salt
  • ground black pepper

Instructions

    For the Garlic:
  1. Cut off the top of the garlic just enough to expose the cloves inside.
  2. Drizzle 1 Tablespoon of olive oil in a cake pan over the area you plan to lay your garlic. Set the garlic on the oil clove side up and drizzle with remaining tablespoon of olive oil.
  3. Sprinkle with kosher salt and crushed pepper. Cover pan with foil and bake at 375 for 30-40 minutes. Remove foil and let cool completely.
  4. When cooled, squeeze the base of your garlic head to push the cloves out the open top. You may need to use a fork to help guide the pieces out. Do your best to keep the cloves whole.
  5. For the Potatoes:
  6. Take your peeled and quartered potatoes and cover them with water in a large pot. Bring to a boil, then cover and simmer for 20 minutes until fork tender.
  7. Drain the water from the potatoes and return to pot. Add the chicken broth, cream, and butter to the pot. Begin mashing until smooth.
  8. Season with pepper and salt until desired taste. Add in your roasted garlic and stir to combine before serving immediately.
http://www.thehyperhouse.com/2012/11/roasted-garlic-mashed-potatoes/

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5 Nov
2012
Posted in: Food
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Golden Crockpot Turkey Breast

crockpot turkey breast

I’ve never cooked a turkey before. It’s one of those dishes I like only around the holidays and then I’m done with it. I also hate carving birds and pulling out their insides. Thankfully, I’ve found an easy way to avoid being grossed out by the big bird- buying a turkey breast. My local grocer had some frozen bone-in whole turkey breast cuts on sale a few weeks ago. No giblets or organs inside this bird.

stuffed turkey

I didn’t want my oven to be roasting all day so I decided to try putting my bird inside the crockpot. After thawing my bird in the fridge for a few days, I coated the breast in olive oil and sprinkled it with salt, pepper, and garlic powder. Then I stuffed the inside of it with a stick of butter, an onion and an apple. Not all of it fit in the bird so I just layered it around the turkey. A word of caution- I had a 5.5 pound turkey and it just barely fit in my crockpot so do some planning if you don’t have an extra large slow cooker. After placing the bird breast side up, I poured in 2 cups of pinot grigio around the turkey and cooked it on low for 6 hours. Make sure the breast reaches 170 degrees before removing it from your crockpot for safety reasons.

If you want that golden color a roasted turkey has, you can plop your bird into a roasting pan and broil it for about 6 minutes. Let it rest and then carve it. The key to this recipe is to drizzle some of the stock that forms all over your carved pieces for maximum flavor.

Golden Crockpot Turkey Breast

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 45 minutes

Ingredients

  • 5.5 lb turkey breast
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 stick butter
  • 1 large onion
  • 1 apple
  • 2 cups pinot grigio

Instructions

  1. Rinse out the cavity of the turkey breast dry it with paper towels. Coat the turkey breast in olive oil and sprinkle on salt, pepper, and garlic powder.
  2. Cut the onion and apple into eighths and the stick of butter into quarters. Stuff the pieces into the turkey's cavity, saving any additional pieces. Turn the bird breast up and layer the extra pieces around the turkey.
  3. Pour 2 cups of wine around the turkey and cook on low for 6 hours or until the thickest part of the turkey reaches 170 degrees.
  4. Optional: Broil the turkey in a roasting pan for 8 minutes until it reaches a golden brown color.
  5. Let the turkey rest 10-20 minutes and carve, pouring drippings over the bird.
http://www.thehyperhouse.com/2012/11/golden-crockpot-turkey-breast/

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4 Nov
2012
Posted in: Food
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Thanksgiving Week

Welcome to Thanksgiving Week on The Hyper House! Each week I normally try to mix up the kinds of posts I share but this week I wanted to focus on Thanksgiving dinner so I’ll be featuring some especially food-heavy posts.

Source: Rifle Paper Company

I don’t normally host Thanksgiving at my house but the downside of that is I don’t end up with any leftovers to eat in the days following. This year I decided I wanted to make my own version of a Thanksgiving meal but I’ve been working overtime so much I didn’t have hours upon hours to plan a meal, let alone cook one. I’ve created a very simple menu for the day.

(Menu clipart from Call Me Victorian)

I’ve tried to come up with a Thanksgiving meal plan that leaves plenty of time for you to enjoy your holiday too. Most of these steps can be done while you cook dinner each night so when Thanksgiving comes you only have a few quick tasks to do.

Here’s a quick guide to planning out your Thanksgiving week.

  • Saturday/Sunday: Shop for all the food items you need.
  • Monday: Bake biscuits and cornbread. Let sit in the open so they go stale.
  • Tuesday: Thaw your turkey breast inside your fridge. Roast garlic for mashed potatoes, scoop out filling and chill.
  • Wednesday: Prepare cake and bake at 350. After your cake has baked for 20 minutes, add in your sweet potatoes to the oven for the last 30 minutes. Remove the cake and sweet potatoes and let each cool. Make glaze for cake and scoop out filling for sweet potatoes. Pack away the filling in one container and the skins in another. Store cake in a covered container after glazing.

On Thursday you will have so much less work to do so you can actually enjoy the day with your family. Based on a 6 PM dinner time, here’s how I would plan out your day.

10 AM: Prepare turkey for the crockpot. Cook for 7-9 hours on low. Prepare cornbread dressing and chill. Mix together your sweet potato filling, stuff potatoes and chill.
5 PM: Bake cornbread dressing for 20-30 min at 400. About 10 minutes into baking, add your sweet potatoes and bake them 15-20 min at 400. During this time, boil your mashed potatoes and then prepare them to serve.

This meal requires only 2 hours in the kitchen on Thanksgiving Day, once at 10 and once at 5. By breaking the meal down into bite-sized pieces during the week you can relax more on the big day. You can also delegate tasks easier so it won’t just be you in the kitchen (though I’m a huge fan of delegating dish duty).

I’ll be updating all week with some food ideas. What are your favorite Thanksgiving dishes?

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22 Oct
2012
Posted in: Food
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M&M Cookies

I’ll admit that sometimes in life, I can go a little overboard. I mentioned before that I had some eggs to use up before I left town for my vacation and the apple bread just didn’t cut it. I decided this would be the perfect time for me to get ready for Christmas. That’s right, back on September 12 I decided to bake 11 dozen cookies for Christmas. I made 6 dozen chocolate chip ones (recipe coming soon!) and 5 dozen of today’s recipe, M&M cookies.

M&Ms

That’s a bit of an exaggeration. I did in fact bake 11 dozen cookies and packed them away in 3 separate containers. One container was eaten in the week before my trip. It held 2 dozen cookies. The other 9 dozen were split between 2 more containers and one is still safely tucked away for Christmas. The other has been eaten in the month since I returned. This is how I roll. I bake a bunch of cookies, eat most of them and save a couple dozen for Christmas. Over the next few months I’ll stock it with some peanut butter chocolate chip cookies, gingerbread and sugar cookies (undecorated), and some double chocolate chip ones. The ones I don’t eat by Christmas become a January snack, though to be honest I’m usually cookied-out by then.

M&M cookies

I store my cookies for up to 3 months in an airtight stackable container already cooked. I just pull them out about 90 minutes before I eat them and they’re perfect.

M&M Cookies

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 20 minutes

Yield: 5 dozen

Serving Size: 1 cookie

Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 1 1/2 cups shortening
  • 3 eggs
  • 1 Tablespoons vanilla
  • 6 Tablespoons water
  • 5 1/4 cups flour
  • 1/2 Tablespoon salt
  • 1/2 Tablespoon baking soda
  • 10 oz mini M&Ms

Instructions

  1. Cream together the sugars and the shortening. Blend in the eggs, vanilla, and water.
  2. In a separate bowl mix together the dry ingredients and gradually add them to your wet ingredients.
  3. Gently stir in your mini M&Ms (regular will work as well) and bake at 375 degrees for 9 minutes.
http://www.thehyperhouse.com/2012/10/mm-cookies/

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15 Oct
2012
Posted in: Food
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Apple Bread

Remember my centerpiece from September with all those apples? The centerpiece sat on my table for most of the month but I headed out of town on the 19th so I hated to let the apples go to waste. On top of that, I had some eggs that would go bad while I was out of town so I figured doing some baking with the apples was a good way to use some up. I wanted a recipe that I could stick in the freezer and eat when I came back home too. Luckily, apple bread was the perfect solution.

apple bread

This recipe makes two disposable loaf pans of apple bread. To freeze it, bake the apple bread and let it cool completely. Let it cool another hour more, just to be safe. Place the entire loaf pan into a gallon sized freezer bag and remove all the air you can. Place the bags into the freezer flat and store for up to a month. If you want to store these longer, remove them from the loaf pans and wrap in plastic wrap before putting them in the freezer bag.

apple bread

Coming back from vacation I had virtually no food I could cook left in my house. I had been up for about 20 hours before crashing at night and the next morning I didn’t want to be eating cereal without milk so the apple bread was a welcome treat. To thaw, just leave out on the counter overnight and it will be perfect in the morning.

apple bread

Apple Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 loaves

Ingredients

  • 3 cups flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 eggs
  • 2 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup oil
  • 1 Tablespoon almond extract
  • 2 cups skinless diced apples (about 2 apples)
  • 1/2 cup chopped walnuts

Instructions

  1. Mix together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
  2. Beat together the eggs, sugar, applesauce, oil, and almond extract.
  3. Slowly add in your dry ingredients, stirring until just mixed.
  4. Add in your diced apples and chopped walnuts.
  5. Pour batter into two greased loaf pans and bake at 1 hour for 350 degrees.
http://www.thehyperhouse.com/2012/10/apple-bread/

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5 Oct
2012
Posted in: Food
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Spanish Sangria

My big vacation last month involved 2 days in Barcelona before heading off on a Mediterranean cruise. I don’t know how much you know about Barcelona but I’ve found it full of giant amazingly designed buildings, surrounded by mountains and the sea, and full of delicious foods. The evenings in Barcelona can go all night long. Restaurants often don’t even open their doors until 8PM and several concerts in the city started at midnight while we were there.

If there’s one way to keep the party going in the city, it’s with sangria. Full, rich, and smooth is the best way to describe the sangria and the city life. Here’s a homemade recipe to get you in the Barcelona spirit.

sangria

Spanish Sangria

Ingredients

  • 1 lemon
  • 1 lime
  • 1 orange
  • 1/2 cup sugar
  • 1 1/2 cups rum
  • 1 bottle dry red wine
  • 1 cup orange juice
  • 1/2 L lemon-lime soda (optional)

Instructions

  1. Slice the lemon, lime, and orange and place them in a glass pitcher. Pour the sugar on top and then the rum. Chill for 2 hours.
  2. Remove the pitcher from the fridge and lightly press the fruits against the edge of the pitcher to release the juices. Stir in the wine and orange juice.
  3. For those wanting a fizzier drink, fill a glass 2/3 of the way full of sangria and top off with soda.
http://www.thehyperhouse.com/2012/10/spanish-sangria/

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30 Aug
2012
Posted in: Food
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Cookie Delight

If you’re still looking for the perfect potluck dessert for a Labor Day weekend barbeque, look no further than the cookie delight. It’s tasty, doesn’t require a lot of prep and it’s very kid-friendly. The recipe originally comes from Taste of Home Magazine and I’m always finding my new favorites from them. This recipe is perfect right out of the box with one little exception.

cookie delight

Start by baking a tube of cookie dough (or about 16 oz of your favorite homemade recipe) in a baking pan for about 15 minutes. Let this layer cool for about 45 minutes-1 hour before continuing.

You’ll need two separate bowls for the next step. Bowl one will be your creamy layer, mix together cream cheese, powdered sugar, and a portion of Cool Whip for this layer. Bowl two will be your chocolate layer, mix together your puddings and milk for this layer. You’ll layer these onto your cookie base, first the creamy layer, then your chocolate layer.

Now add your remaining Cool Whip and here’s that important little change– sprinkle the top of the dish with mini chocolate chips. This is key to the whole dish being a success. There’s nothing more fun than eating mini chocolate chips as a kid so just sprinkle away.

cookie delight

You’ll want to chill this dish about 8 hours at this point so this is a great dish to prepare the night before or the morning of a barbeque.

Cookie Delight

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 20 pieces

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 carton (12 ounces) Cool Whip, thawed, divided
  • 3 cups milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Mini Chocolate Chips

Instructions

  1. Press cookie dough into an ungreased 13x9 baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over cookie crust.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with mini chocolate chips.
  4. Cover and refrigerate for 8 hours or overnight until firm.
http://www.thehyperhouse.com/2012/08/cookie-delight/

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31 Jul
2012
Posted in: DIY Projects, Food, Life
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Happy Birthday Harry Potter!

Today is Harry Potter’s birthday! Someone out there, please reassure me you already knew that and I’m not alone in my love of all things Harry Potter. When book 7 came out I was on vacation with my family for a wedding out in California. I made sure to get in line to get early access to the book and I managed to finish the final Harry Potter book before the wedding that night.

reading harry potter

When the final movie was released I had a multi-day viewing party with a themed food for each viewing. The first thing I did was make some cups to drink my Harry Potter themed drinks in. Even a house like Hufflepuff deserves a mug.

hufflepuff mug

The mug itself was fun to design. I found some images for each Harry Potter house and used some software to edit them so I could cut them out with my Cricut. I placed a Cricut vinyl sheet into my Cricut and cut out the design with that so I could adhere the stencil to a Target-brand mug. Then I filled the gaps in the stencil in with some Armour Etch. You just dab the Armour Etch on with a foam brush and let it sit for a few minutes before washing it and the stencil off. The glasses are dishwasher safe and make great party favors- I made a batch for a group of friends for another themed movie night.

homemade butterbeer

The glass was a perfect container for my homemade butterbeer. I haven’t made it to the Wizarding World of Harry Potter but this is a tasty drink to make at home. I followed a recipe from Chica and Jo and had great success.

homemade pumpkin juice recipe

Drink #2 was some homemade pumpkin juice, this time displayed in a Slytherin mug. The recipe comes from Party Through the Parks, though I substituted Agave Nectar for Pear Nectar. I’m more of a butterbeer girl but pumpkin juice has a nice flavor to it. Speaking of butterbeer…

butterbeer cupcake

The butterbeer cupcakes from AmyBITES are amazing. They were my second favorite creation of the week (second to only butterbeer) and were excellent when paired with its namesake.

Movie night #4 featured a Bouillabaisse in honor of one of the dishes served during the welcoming feast for guests from Beauxbatons Academy. Every Harry Potter party needs a main course but it also needs an appetizer. Movie night #5 featured a sorting hat bread with several dips. Diamonds for Dessert has a great tutorial for making a shaped sorting hat. My version required more flour thanks to the Missouri humidity and it came out a little cranky but still recognizable.

sorting hat bread

And what’s a party without a dessert? For my Harry Potter themed dessert I made some Oreo truffles. Instead of dipping them in milk chocolate or dark chocolate I dipped them in some yellow candy melts. I also attached some white chocolate wings I had piped and made some flying snitches. I will admit that I only ended up making one with wings and the rest of the wings went straight into my mouth. They just tasted too good!

golden snitch dessert

Now you know one of my biggest secrets: I have a weakness for themed parties and celebrations. I’ve been known to have Election night parties, a luau where my dog wore a Hawaiian skirt, and even sparkly vampire parties. Parties are a great way for me to get together with friends and family and have fun with corny foods and props.

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25 Jul
2012
Posted in: Food
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Mini Cherry Pies

Is anyone as obsessed with the Olympics as I am? Back in 1996 I watched the Atlanta games obsessively. I still have a tote bag my mom bought me with the logo on it. I wrote a report on the US Women’s Olympic gymnastics team, nicknamedThe Magnificent Seven. I wrote to all the women on the team and just this week I broke out the 5 responses I received (I’m still waiting on you Shannon Miller and Dominique Moceanu). My husband wasn’t sure whether to be amazed at the stuff I hold onto or disturbed about my fandom until I broke out my books published back then. I didn’t even show him the poster I had!

Magnificent 7 gymnastics

In an effort to show off my super nerdy side, I made a dessert perfect for your Opening Ceremony party. What’s that you say, you aren’t having an Opening Ceremony party? IT IS NOT TOO LATE! You are so lucky I’m here. Do it for America, do it for me, do it for your love of all things miniature, or do it because cherries are on sale this week. You need these mini cherry pies and any reason will do.

cherry pie filling

These mini cherry pies use a store-bought pie crust for convenience but you can easily use your own favorite recipe. You might just need to adjust your filling levels to fit. The filling I use here comes from Recipe Girl and it’s a great tart base. You could go with a premade cherry pie filling but you’ll have a sweeter final result and fresh cherries are so worth it.

mini cherry pies

I used a small star cookie cutter to cut out some star designs and I rolled some dough out and cut it with a pizza cutter to form stripes. Have fun with these designs and sprinkle them with plenty of sugar before baking.

mini cherry pies

Mini Cherry Pies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8 mini pies

Serving Size: 1 pie

Ingredients

  • 1 package of ready-made pie crusts (or make homemade)
  • 2 1/2 cups pitted & halved fresh sweet cherries (about 3/4 pound)
  • 2 Tablespoons sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 Tablespoons milk or cream
  • coarse grain sugar, optional

Instructions

  1. Preheat oven to 350 degrees. Spray 8 of your cups in a muffin tin with nonstick spray.
  2. Roll out the pie crust into a thinner layer. Use a biscuit cutter to cut out 5 inch rings. You'll want to cut out 8 rings. Set your extra crust aside.
  3. Line your 8 prepared muffin cups with the dough starting from the center and pulling up the sides.
  4. In a large bowl, stir together cherries, sugar, lemon zest, lemon juice, cornstarch and salt. Spoon mixture into your pie crusts.
  5. Use your leftover pie crust to cut out designs. Stars and stripes are perfect!
  6. Combine your egg yolk and milk/cream to form an egg wash. Brush the wash lightly over your pies and sprinkle with coarse sugar.
  7. Bake 20-25 minutes (watching carefully) until crusts are browned and the filling starts bubbling.
  8. Cool at least 15 minutes before eating. Serve warm with vanilla ice cream.
http://www.thehyperhouse.com/2012/07/mini-cherry-pies/

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16 Jul
2012
Posted in: Food
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Blueberry Pie Ice Cream

blueberry pie ice cream

Did you know yesterday was National Ice Cream Day? I didn’t until I already had made my latest batch of homemade ice cream. I think it was fate that brought us together. That or David Lebovitz– whose ice cream recipe I’ve adapted for today’s ice cream. This is my final recipe left from my blueberry picking day. Sadly the patch has all been picked so now I’ll have to go to the grocery store if I want any more berry recipes.

graham cracker ice cream

I wanted one last recipe that tasted like blueberries and cream so I decided to go the ice cream route. I had some graham crackers leftover from my other desserts so I incorporated them into the sweet cream base of this ice cream. I heated up my berries with some sugar and boiled out some of the excess water (taking a cue from Jeni and her splendid recipes) and incorporated that into the final product.

blueberry pie ice cream

The result? a creamy graham cracker ice cream base with tart blueberries swirled in. Blueberry pie ice cream is an improvement on the usual blueberries and cream.

Blueberry Ice Cream

Ingredients

    For the Blueberry Swirl:
  • 1 1/2 cups blueberries
  • 1/4 cup sugar
  • For the Ice Cream:
  • 3 graham crackers
  • 2 cups cream, divided
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla

Instructions

    For the Blueberry Swirl:
  1. In a small saucepan heat blueberries and sugar over medium high heat. As you stir, press the blueberries against the side of the pan to help release the juices.
  2. After 8 minutes, pour into a small bowl and place in the fridge to chill for an hour.
  3. For the Ice Cream:
  4. Grind the graham crackers into crumbs using a food processor or with a Ziplock bag and a rolling pin. Completely crush them and set aside.
  5. In a medium sized pot, heat 1 cup of cream with sugar and salt. Over medium heat, stir the mix together until the sugar has fully dissolved.
  6. Remove pot from heat and stir in the remaining cream, milk, and vanilla. Add the graham cracker crumbs and stir till just combined. Chill in the fridge for at least an hour.
  7. After the ice cream base is fully chilled, pour it into your ice cream mixer and let it run for about 30 minutes (or the time indicated by your device).
  8. During the last 5 minutes of your ice cream maker's run, pull the blueberry mix out of your fridge. Lightly cover the base of a metal loaf pan with blueberry mix. When the ice cream finishes mixing, pour 1/3 of the ice cream into your pan. Top with 1/2 of the blueberry mix, then layer another 1/3 of the ice cream.
  9. Finish by layering the remaining blueberry mix and then the last 1/3 of ice cream into the pan. Run a knife through to gently swirl the mix together and refrigerate overnight before serving.
http://www.thehyperhouse.com/2012/07/blueberry-pie-ice-cream/

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