Tagged with " recipe"
28 Nov
2012
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The Chewy

I’ve noticed people seem to have a lot of peculiarities about their chocolate chip cookies. Some people like thick chewy ones, others want a crunchier bite. Some people add in ingredients like peanut butter or pumpkin to the batch and some like it straight off the bag.

This recipe appeals to the first crowd. The Chewy is a chocolate chip recipe with a fluffy dough that rises thanks to some instant vanilla pudding in the batter. It’s a very cake-like cookie which should come as no surprise since so many cakes have pudding in them as well. The mix of white and brown sugar also leads to a very soft cookie.

This cookie is all about the texture. It’s also great for freezing. I made this at the same time I made my M&M cookies and I froze 4 dozen of these cookies and 3 dozen of those cookies. I may have sampled some in the meantime and I promise you I gobbled them up all too willingly.

Bakery Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 dozen

Serving Size: 1 cookie

Ingredients

  • 2 cups butter
  • 1/2 cup sugar
  • 1 1/2 cups brown sugar
  • 2 (3.4 ounce) packs instant vanilla pudding
  • 4 eggs
  • 1 teaspoon vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 20 ounces milk chocolate chips

Instructions

  1. Cream together the butter, sugars, and pudding mix. Beat in the eggs and vanilla.
  2. Combine the flour and baking soda. While stirring, add the dry ingredients gradually to the wet ingredients.
  3. Mix in the chocolate chips.
  4. Bake at 375 degrees for 8-10 minutes.
http://www.thehyperhouse.com/2012/11/the-chewy/

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9 Nov
2012
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Twice Baked Sweet Potatoes

I love sweet potatoes. The biggest issue I have on Thanksgiving Day is which way to serve them. Since the menu already called for mashed potatoes, I knew I wanted to go a different route for the sweet potatoes. When I saw a recipe for Twice Baked Sweet Potatoes from Lauren’s Latest, I knew this was the dish for me.

twice baked sweet potatoes

This recipe is really good, with a buttery cinnamon filling not to mention a brown sugar and walnut streusel on top. Just one half is a perfect sweet dish for your plate. Head over to Lauren’s post to learn all her little tips on how to make these sweet potatoes out of this world.

Twice Baked Sweet Potatoes

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 5 halves

Serving Size: 1 half

Ingredients

    For the Sweet Potatoes:
  • 3 large sweet potatoes
  • 4 tablespoons packed brown sugar
  • 3 tablespoons butter
  • pinch salt
  • 1/2 teaspoon cinnamon
  • For the Streusel:
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 2 tablespoons butter
  • 3 tablespoons packed brown sugar

Instructions

    For the Sweet Potatoes:
  1. Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.
  2. Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
  3. For the Struesel:
  4. In a small bowl, combine all ingredients for streusel and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.
http://www.thehyperhouse.com/2012/11/twice-baked-sweet-potatoes/

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8 Nov
2012
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Cornbread Dressing

I’m not really a dressing or stuffing person, much to my mom’s disappointment. I just was never much a fan of the taste or texture. This dressing is different. It starts with cornbread and buttermilk biscuits (Jiffy and from a can are just fine or you can use your favorite recipe) to add a more solid texture. (If you want a really firm dressing, try making croutons out of the crumbs instead of just letting the breads go stale.) I also cut back on the amount of broth compared to most stuffing recipes so it is just moistened. The eggs in it work to bind the whole thing together too.

cornbread dressing

For a look at how this can be prepped in advance, check out my Thanksgiving Day timeline. Since there are only 2 people in my household, I split this dish in half and only cooked the first half for my meal. The other half was packed away in a foil tin uncooked. When I’m ready to eat that part, I’ll thaw it completely and bake at 400 for 25-30 minutes.

The best part of this recipe isn’t the wonderful texture or even how easy it is to freeze. I really just love the taste. Using a sweet cornbread allows for a mix of sweet and savory. It’s the perfect match for the crockpot turkey.

Cornbread Dressing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

  • 6 cups cornbread crumbs (about 8 muffins)--try this recipe
  • 3 cups buttermilk biscuit crumbs (about 4 biscuits)
  • 4 oz butter
  • 2 cups onion, chopped
  • 2 cups celery, chopped
  • 2 cups chicken broth
  • 1/2 cup turkey drippings
  • 2 Tablespoons fresh sage
  • 1 teaspoon marjoram
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs

Instructions

  1. Prepare the cornbread and biscuits a few days in advance. Let them sit in the open so they go stale. On Thanksgiving Day, crumble the biscuits and cornbread in a large bowl.
  2. Melt butter in a saucepan over medium heat and add in the onion and celery. Cook until tender.
  3. Add the vegetables into the crumbs and stir till combines. Stir in the broth and drippings, then add the seasonings and beaten eggs.
  4. Bake in a casserole dish for 25 minutes at 400 degrees.
http://www.thehyperhouse.com/2012/11/cornbread-dressing/

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7 Nov
2012
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Buttermilk Pumpkin Cake

buttermilk pumpkin bundt cake

Most people seem to think pie is the perfect Thanksgiving dessert but when it comes to pumpkin, I tend to think the flavor is best featured in a cake. Yes, that may be blasphemy to you but if you’re ever going to give it a shot, this is the cake to do it with.

pumpkin bundt cake

This cake starts in a bundt cake pan (mine is cathedral shaped because why not?) and there’s no need for a heavy frosting, just a glaze. The original Gourmet recipe called for solely a buttermilk glaze but I got a little crazy and added in some maple flavor.

buttermilk pumpkin cake

Since this is a bundt cake, it’s easy to see where to cut the cake and it’s a gorgeous piece to serve. I topped my cake with some crushed pecans and my slice got a sprinkle of coconut too. You can easily make this cake up to 3 days before your big Thanksgiving meal so it works great with my Thanksgiving cooking timeline.

Buttermilk Pumpkin Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 16 slices

Serving Size: 1 slice

I found this recipe via Gourmet Magazine's 2005 Thanksgiving edition. I've made a few changes (specifically doubling spices and adding a maple glaze) but the cake itself is a warm spicy flavor perfect for Thanksgiving dinner.

Ingredients

    For the cake:
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups canned solid-pack pumpkin (less than a 15-ounce can; not pie filling)
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 1/4 cups sugar
  • 3 large eggs
  • For the Glaze:
  • 2 tablespoons plus 1 teaspoon well-shaken buttermilk
  • 1 teaspoon maple extract
  • 1 1/2 cups powdered sugar

Instructions

    For the Cake:
  1. Grease a bundt cake pan generously and set aside.
  2. Whisk together flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a bowl. Stir together pumpkin, buttermilk, and vanilla in another bowl.
  3. Beat butter and sugar in a mixer on medium until pale and fluffy. Add in eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  4. Spoon batter into pan and bake at 350 for 50 minutes or until a toothpick comes out clean. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  5. For the glaze:
  6. While cake is cooling, whisk together buttermilk, maple extract and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
http://www.thehyperhouse.com/2012/11/buttermilk-pumpkin-cake/

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6 Nov
2012
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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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22 Oct
2012
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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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