M&M Cookies

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Picking a Valentine’s Day recipe was more of a debacle then I ever thought imaginable.  To a normal person that doesn’t spend their days thinking about food or clothes, this sounds absolutely crazy, but for me, that’s pretty much my life.  Valentine’s Day recipes to me is creme brulee, chocolate lava cakes, maybe macarons if you want to get cute.  Valentine’s Day to Pinterest=pink, pink, pink, sprinkles, pink.  Since I was wanting to make something for my friends, I decided creme brulee might be a little too romantic, but I also don’t want to poison my friends with 1/4 cup of pink food coloring.  Then I thought of chocolate covered strawberries, because they’re probably one of my favorite things ever, but strawberries aren’t in season yet.

Being an adult is hard )-:

All of a sudden, I realized I was completely overthinking every decision in my life (the usual), when I came across a picture of M&M cookies while paging through recipes.  And then I found a bag of V-day colored M&Ms while strolling through the grocery store.  Game over.

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I think, in the end, my ultimate goal was just to go back to elementary school V-Days, because those were fun as hell.  What happened to tissue boxes covered in crepe paper and cupid stickers that your friends would put little cards and candies in?  That was the coolest.  Since now I’m old enough to safely use an oven (debatable), I can make cute little cookies for Galentine’s Day and still celebrate the friendship aspect of the holiday.

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Valentine’s Day has always been something that I thought was incredibly over done in movies and TV shows (seriously, have you seen the movie Valentine’s Day?  I accidentally saw it last night, and it was the worst), but I love fun, laid-back, romantic V-Days with my SO ♥♥♥  I think everyone gets so busy that they sometimes forget to appreciate their loved ones, but it’s totally important to take time for a date-night (or family night, or friends night) whether it’s on Valentine’s Day or any other day of the year.

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I hope you have a super cool V-Day with your special human, family, friends, fur babies, and/or yourself.

XO SaraLynn

*Song of the Day: I’ll Try Anything Once by The Strokes*

Homemade Bagels

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About once a year, I get a strong yearning for summer.  The long days off, laying on the beach at Lake Tahoe, wearing light sun dresses and messy up-dos to keep the hair off my face, the smell of beer & cheeseburgers on the grill, Slurpees, riding bikes, bonfires when it starts to cool down at sunset, going on holiday, fireworks.  The time normally comes around late January/early February.  The holidays are over, so the snow isn’t lit up by Christmas lights, and comfort food feels too rich and loses its appeal.  Winter break has passed, and I’m back in school for “spring” semester, which is really just a tease, since it’s still 40* or below outside, and I’m tired of wearing the same sweaters and coats I’ve been wearing for months.  I stare longingly at my bikinis and dream of taking a roadtrip and going on hikes.

After a few days of missing summer, I normally resort back to my usual cold-dreary-weather-obsessed self, snuggle in my blanket with some hot tea, and watch a movie while the rain patters outside.  I indulge myself on the weekends with pot pie or roasted chicken, enjoy the cold Reno mornings surrounded by snow-capped mountains, and sip Guatemalas or Perus at the coffee shop.  Once summer comes around, I’m already dreaming of the brisk cold that sneaks in mid-September.

A couple of weekends ago, I went to Tahoe with a *special human* to see the snow on the lake, which I had never done before.  I took some pictures, and we climbed on rocks at Sand Harbor to watch the sun dip completely under the horizon, which was incredible, albeit slightly dangerous.  Kings Beach was filled with cute kids in puffy snow onesies and dogs prancing after tennis balls on the beach.  My faith in winter was restored, and bagels were consumed over coffee the next morning.

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Which leads me to the bagels.  Lately, with stormy clouds blanketing Reno on my days off, I’ve taken to trying out more difficult recipes that I’ve never attempted before.  Oftentimes, I find that the recipes are not as hard as I initially thought, and they taste much better and cleaner than their store bought alternatives.  Such was the case with these homemade bagels.  Seemingly intimidating, but actually so easy, and they take no more than two hours to make.

I’ve been staying off of the internet lately, mostly due to a recent computer update from a certain tech company, let’s call them Schmicroshoft (no names please), that refuses to connect my computer with my wifi, essentially leaving it unusable, and leaving me to try solution after solution to no avail (but also because people keep talking about politics on social media).  Long run-on-sentence short, I spent 2 hours on the phone with said company, and my computer still isn’t fixed, which is why I haven’t gotten the opportunity to share this recipe until now.  But I promise, it’s probably one of the most successful recipes I’ve made, and it’s versatile enough to add whatever ingredients you want.  Use an egg wash, and sprinkle the homemade bagels with seeds, garlic, onion, cheese.  Mix in blueberries or chocolate chips.  Take one straight out of the oven, toast in under the broiler for a few minutes, and smother it with a thick slab of butter or cream cheese.

Don’t forget the coffee.

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*Bagels require high gluten flour, or they do not come out nearly as well.  I easily found bread gluten at my local bulk grocery, but if you cannot find bread gluten, you could also use high-gluten flour.

*If you top your bagels with seeds, onions, garlic, or cheese, you will need to brush them first with an egg wash (1 egg mixed with a little water).  If you want blueberries or chocolate chips, you can mix them straight into the dough!

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XO SaraLynn
*Song of the Day: It’s Real by Real Estate*

 

How to Make a Kombucha SCOBY

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I know that you probably have lots of questions right now.  SCOBYs aren’t the prettiest things, so you’re probs confused and wondering if you’re supposed to eat that thing (please, God, no), or if it’s some kind of facial mask or what.  I promise, all questions will be addressed, but just hang with me.  SCOBYs are not easy to photograph, and it’s extra hard to make them look appetizing enough to be featured on a food blog.

A SCOBY is an acronym for ‘symbiotic colony of bacteria and yeast’, and it’s used to make kombucha.  Now what’s kombucha?  It’s a naturally carbonated, sweet-and-sour drink made by fermenting tea.  Like wine and coffee, kombucha takes a few times to get used to.  It contains a little bit of alcohol naturally, but it’s perfectly safe for kids to drink!  Mixed with fruits and juices, it’s very versatile and tons of flavor combos can be made.  If you’re a big soda-fan looking to cut the sugar-y chemical-laden drink out of your life, kombucha is for you.  Why?  It has tons of health benefits!

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Funny story:  Don’t use earl grey or decaffeinated tea to make kombucha!  I just grabbed the box without thinking (because it’s pretty), but I actually used a regular, caffeinated black tea to make my SCOBY.

Kombucha helps with gut and digestion health, detox, immune health, etc.  However, I personally like kombucha, because it helps with stomach problems.  My stomach is sensitive to all kinds of foods, and on certain days it can make me quite nauseous.  Friends with similar stomach problems recommended kombucha, and I really love how it makes me feel!  I don’t necessarily drink it every day, but every couple of days does the trick and really limits my ‘sick days’.

The only downside to kombucha is that the cost can add up if you’re consuming it in large amounts.  My solution was to learn how to make it, starting with the SCOBY!

The SCOBY is necessary, because it helps ferment the tea, which also adds health benefits.  You can buy SCOBYs online, but I’m incredibly impatient and don’t like waiting for things in the mail.  My next option was to learn how to make one.  (Bonus: buying the stuff to make a SCOBY is cheaper than buying a SCOBY online).  Once you make one SCOBY, a new SCOBY will be made with every kombucha batch.  You can start a farm of SCOBYs, or you can gift the new SCOBY to a kombucha-loving friend.

*Disclaimer: Some people recommend not making a SCOBY, but rather buying one, the main reason being that SCOBYs do not always grow if they’re homemade (has not been a problem for me at all).  However, I see no real risks in growing a SCOBY, and mine turned out successful!  Choose whatever option you’re comfortable with.

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Don’t use earl grey or decaffeinated tea!  Grabbing this box was a Sara-moment.  I used caffeinated, regular black tea.

Let’s get started!

First, you’ll start by making a sweet tea.  The best tea to use is regular black tea, because it helps the SCOBY grow.  Once you have your new SCOBY, you can try other teas for the next batch, but try to use black tea at first!  Kombucha works best with caffeinated, non-herbal teas.  Herbal teas can damage the SCOBY, so be cautious.  Alternatively, you can use 1 1/2 Tbs. loose-leaf, but make sure to strain the leaves out before making your SCOBY.

Next, you’ll mix together your (cooled) sweet tea with a cup of your organic, raw kombucha.  You’ll want unflavored kombucha so that your SCOBY grows.

Then, you’ll put the mixture in a large jar.  You’ll want to wrap the mouth of the jar with paper towels or coffee filters to keep out bugs.  Then secure the paper towels with a rubber band, and pop on the lid!

Place your SCOBY in a dark room with an average temperature (not too cold, not too hot).  Leave it there for about 4 weeks.  You’ll start to notice a little film forming over the top.  It’ll get thicker and thicker, it may change colors, get bubbles, etc.  Don’t worry.  As long as it doesn’t grow grey or green mold, it should be fine.

Once it’s all grown up, you can use it to make your own kombucha!  The remaining liquid is drink-able, but it will be very strong.  You can use some of the liquid to make your first batch of kombucha, but you’ll probably want to just discard the rest.

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Start looking for new kombucha recipes in the near future!  I’ve been coming up with all kinds of flavors (:

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*Song of the Day: Youth Knows No Pain by Lykke Li*

Cinnamon Rolls

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[Update 1/12/16: I made these rolls last weekend for the first time since I posted this recipe.  I changed the recipe up a little bit for experimentation, and ended up liking the new recipe more.  I added more butter (yikes, I know), tried traditional scalded milk instead of buttermilk, and used a different icing.  The original recipe is in the body of the post, and the new recipe is on a recipe card at the bottom of the post.  The new rolls are more fluffy, but if you prefer the old recipe, it’s still there, no worries!  I also updated some new pictures, since my photography has gotten significantly better (but still left the old ones with instructions and whatnot).  Hope you guys love!  Xo.]

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Guys.

These are so good.

Have you ever had like, a really really really good cinnamon roll?  Not like a Cinnabon one, but a really delicious, homemade cinnamon roll?  It’s a special kind of experience everyone should get to have.

I’m happy to report that you may now make your own if you truly wish to experience the phenomenon of eating an out-of-this-world cinnamon roll.

I have truly done it.  I have created the perfect cinnamon rolls.

They take pretty much all day to make, but they’re super easy.  I promise, you can make these!  Just make sure you have new yeast and everything is going to be okay.  You can do anything.

Sara Lynn: motivator and cinnamon roll goddess.

Maybe that’s a little dramatic.  Maybe it’s not.  Maybe you should make these cinnamon rolls and let me know if you think that I’m a cinnamon roll goddess.

A disclaimer about the following pictures:

1. My nail color randomly changes from red to sparkly pink because I got my nails done while the dough was rising.  I highly recommend you find something time consuming to do while you wait because cinnamon rolls take a long time to rise and a long time to make in general (but still so worth it).

2. The pictures change from good quality to bad quality because, again, they take a while to make and I ran out of daylight.

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Shall we get started?

Cinnamon Rolls:

1/2 c. warm water

1 package instant yeast

1/2 c. + 1 Tbs. sugar

1/4 tsp. salt

1/2 c. buttermilk

1 egg

1/3 c. melted butter

4 1/2 c. flour

Filling:

1/2 stick butter

1/2 c. brown sugar

1/2 c. white sugar

2 1/2 Tbs. cinnamon

Pinch salt

Icing:

4 oz. cream cheese

2 Tbs. butter

1 1/2-2 c. powdered sugar (depending on how sweet you like your icing!)

1/2 tsp. vanilla

2-3 Tbs. milk, to thin

Pinch salt

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First, you’re going to want to mix together your warm water, yeast, and a tablespoon of sugar.  Set it aside to double in size!

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Mix 1/2 c. sugar, flour, and salt in a bowl.

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Nice and doubled!  Yay!

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Mix together buttermilk, egg, and butter.

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Add half of the flour mixture until it’s incorporated.

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Add the yeast mixture and stir together.

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It might not mix very well because it’s going to be very lumpy and thin like pancake batter.

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Mix in the rest of the flour and knead a few times with your hands.

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Knead until smooth and beautiful.

Set aside in a warm place covered with plastic wrap or a towel.  Let rise for 1-2 hours.

*insert random photo and nail color change*

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Once it has risen, punch the dough a few times.DSCN4128

Roll until about 1/8 inch thick.

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Brush with melted butter.

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Mix together cinnamon, sugars, and salt for your filling.

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And spread it all around!

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Roll it up.

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Brush it with more butter (sorry cholesterol).

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Cut into rolls that are about 2 inches wide.  You should have about 8 pretty ones.

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And a few not so pretty ones 🙁  Oops!

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Brush a parchment lined casserole dish with more butter.

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Sprinkle with remaining cinnamon and sugar.

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Line the cinnamon rolls in the casserole dish.  Set them aside, covered, to rise for another hour or two.

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Look how pretty!!!  (That top left one is so sad.  Poor little guy.  Still delicious).

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Bake at 350* F for about 14-16 minutes, or until a light golden brown.

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Meanwhile, mix together the icing!  Whip butter and cream cheese together until incorporated.  Add sifted powdered sugar and vanilla.  Thin with milk.

(Uhm, is this not just the worst picture you’ve ever seen?  Did I even try?  Just trust me, it’s a delicious icing).

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Yay, they’re baked and beautiful!

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Spread frosting over warm cinnamon rolls.

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Hell yeah.

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Do you see that cinnamon filling?  Oh my gosh.  I might go grab one of my extras from the freezer right now.  They’re sooooo good.

Which reminds me, if you have too many because you made 11 cinnamon rolls and you live by yourself, just go ahead, wrap them in some plastic wrap individually and then place them in freezer bags.  They’ll stay good for a few months and you can indulge in cinnamon bun goodness whenever you want!

Go make these.  Right.  Now.

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* Notes*:  1. I use my mixer with dough hook, but these can also be made with a mixing bowl and wooden spoon!  I’ve done tries both methods and either works! 2. If your dough won’t rise, try heating oven to 250* F, turning oven off, and placing covered bowl of dough in warm oven (make sure bowl is oven proof!).  Leave alone for 2 hours.  3. If dough still won’t rise, your yeast is probably old.  Buy new yeast and start again.  4. Rolls can be made one night, and baked in the morning!  Just form the rolls and let them do their second rise in the fridge overnight (8-12 hours).  In the morning, remove from fridge, and let warm up for about an hour.  They will take longer to bake (upwards of about 30 or 40 minutes, so don’t worry if they don’t bake quickly!  Cover with foil halfway through if they start to brown too much.)

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*Song of the Day: Won’t You Come Over by Devendra Banhart

Espresso Hot Chocolate with Vanilla Whipped Cream

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You can ask anyone in my family about my hot chocolate preferences, and they will tell you that I am a hot chocolate snob.  No really, that’s a thing, and I am part of the demographic.  When I was really little, my dad would make me hot chocolate every night with Ovaltine.  If it was too hot outside, he would make me chocolate milk.  I called it “brown milk” and I specifically remember asking for it while my parents read me my books.  So naturally, the first time I had the packet-mixed-with-water type of hot chocolate, I was sorely underwhelmed.  As a kid, I hated it, and I hate it now.  I don’t even want flavored hot chocolates-peppermint, orange zest, and cayenne pepper have no right.  I’ll just take my regular hot chocolate made with milk and Ovaltine or some type of pretentious homemade chocolate syrup, thank you very much.

Until now….Because in case we haven’t yet discussed my obsession with coffee or how I want to own my own cafe someday (we have), I have quite the love affair with all things coffee.  And like my hot chocolate, I don’t want extra added flavors-I want pure, good quality, black coffee, maybe with a little cream and sugar when I have a craving.

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I was fairly skeptical at the idea of mixing together my beloved espresso with hot chocolate.  While I do appreciate a good mocha every once in a while, it’s not usually my cup of tea coffee, and I wasn’t really looking to make a mocha here.  What I really wanted was a creamy hot chocolate with intense cocoa flavor.  Borrowing the idea that sometimes coffee is added to chocolate cake recipes to enhance the cocoa flavor, I decided adding a little espresso to my hot chocolate might to do the same thing.

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I was pleasantly surprised by the outcome.  I will reiterate that this is not a mocha.  The espresso is definitely noticeable, but its main function is to complement the cocoa flavor.  I added some vanilla whipped cream to the top, which melts with the heat, and creates this cool layer on top that mixes in with the hot chocolate, and overall, it was probably my favorite part.  Honestly, I was worried that with only five ingredients, it would be bland, but it was anything but.

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hot chocolate recipe

Merry Christmas Eve to you and your family!  Make this hot chocolate when you’re opening presents or having dessert tonight, or even for breakfast tomorrow.  It’s the perfect mix of your favorite childhood drink and your favorite (morning) adult drink, so it will be sure to make everyone happy!

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*Song of the Day: Have Yourself a Merry Little Christmas by Frank Sinatra

Butter Cookies with Walnuts

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Times my family uses my great grandmother’s china:  1. When I’m in town and pull it out of the cabinet with the upmost precision so I can take pretty, feminine pictures of cookies delicately sprinkled with powdered sugar.  2. For a holiday about once ever four years when my mom doesn’t talk herself out of using the plates, because they have to be handwashed.  Other than that, they essentially sit in little boxes, covered in bubbly plastic wrap stacked neatly on top of one another.  I’d like to think that someday I will have a fancy Alice in Wonderland themed tea party or host an extravagant ball that requires black ties and antique, fragile plates laced with gold.  But for now, they’re the host of my grandma’s crumbly butter cookies that are filled with walnuts and literally melt while you eat them.

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I love these cookies, because they’re extra easy, only six ingredients, and it makes lots of cookies to gift to your neighbors and coworkers.  My family has been making these cookies for as long as I can remember, although, if we’re being honest, I got all creative and added the almond extract.  I really think it adds extra flavor to these cookies, but you can also leave it out if you want simpler, more vanilla-flavored cookies or if you just don’t have almond extract laying around.

On the other hand, you could also go crazy with these cookies and add whatever you have laying around your kitchen.  Dried fruits, nuts, citrus zest, cocoa powder, vanilla bean, etc.  The cookies are so versatile that you could get extra creative and add some matcha powder or lavender buds or even dip them in chocolate.  If you don’t have time to bake, these cookies are the effortless, buttery, icebox cookies your kitchen needs right now.

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Song of the Day: Everlasting Arms by Vampire Weekend

Cinnamon Butter Candy

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About once a year, my mom visits me in Reno and we take a day visit to Virginia City with my aunts, cousins, and grandmas.  Since I’m already aware that you have no idea what Virginia City is, Mark Twain used to write there, and it’s a pretty popular place to take “old-timey” photographs dressed in stockings and boas with a sepia filter.

Virginia City is also the home to multiple candy shops, which are famous for their cinnamon candy.  If you ask my mom or aunts, all of them will tell you about how much they used to look forward to visiting Virginia City just to get their famous cinnamon butter candy.

This year for Christmas, my mom and I decided we would try to recreate the recipe for our friends and family.  It took 3 batches and multiple trips to the store, but we got pretty close.

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First off, let me give you a few opinions on cinnamon oil vs. cinnamon extract.  We first tried cinnamon extract, because it’s much cheaper and easier to find than cinnamon oil.  First, we tried 2 tsp., and it was not flavorful enough.  The next batch, we tried 4 tsp., and it still wasn’t what we were looking for.

We then researched where we could find cinnamon oil, called a special store, made a trip to said store, spent $15 on a bottle, and used it in the third batch.  While it was spicier than extract, it still wasn’t exactly what we wanted out of our cinnamon candy.

The candy isn’t really what we thought it would be (since we had the high expectations from Virginia City), but we ended up loving it!  While we were looking for that artificial cinnamon flavor (like in Red Hots or Cinnamon Jolley Ranchers), we actually got a real cinnamon flavor, which was a pleasant surprise.

In the end, if you like spicy, get some cinnamon oil online (it’s cheaper over Amazon!), or just go the easy way and buy cinnamon extract.  Either way, you’ll end up with a buttery, unique hard candy that’s really easy to make and can be packaged up as a gift (alternative for peppermint bark??)

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*Photos courtesy of my brother*

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*Song of the Day: Inside Out by Spoon*

Cheesecake Crumb Bars

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After some things didn’t go *quite* according to plan today, I ended up taking on the 7 hour drive to my hometown all by myself.  This made an abundance of room for Sara Lynn time, which included motivating self-talks, judging everyone’s driving besides my own, and running through Whatever People Say I Am, That’s What I’m Not three times.  Recipes were developed, life plans were made, and I’m pretty sure I had at least four revelations.

All in all, it was a pretty spiritual day.  And now, I have a cheesecake crumb bar recipe.  Sometimes, things just work out.

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While I won’t say that cheesecake is one of my favorite desserts, I also never pass it up when offered.  Realistically, I had big plans of making a huge cheesecake before reminding myself that 1. I didn’t have the ingredients to make a whole cheesecake and I was already wearing pajamas, which meant that there was no way in hell I was going to the grocery store, and 2. No one should ever make a whole cheesecake when they live alone.  But cheesecake bars?  Portable.  Sliceable.  Freezable.  Slightly more social acceptable to have hanging around the house.

These ended up being a mix between cheesecake, shortbread cookies, and crumb cake.  They’re everything you want from each of those desserts, but I think next time I’ll cut the dough in half and double the filling.  If you like more of the “cheese” part of cheesecake, I would recommend following that method.  If you prefer shortbread, stick with the original.

Customize with pumpkin, raspberry, lemon, caramel, chocolate, etc.  If it fits in a cheesecake, it fits in these bars.  I opted for simplicity and added a little vanilla.  Okay a lot.  Whatever.

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Song of the Day: Fake Tales of San Francisco–Arctic Monkeys

Rocky Road Chocolate Bark

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Raise your hand if it’s only December 5, and you’re already tired of peppermint chocolate bark.

*raises hand*

As much as I love December and all the food that comes with it, I get bored of the peppermint chocolate bark you inevitably get offered 1,000 times between Christmas parties, work, and everywhere else ever.  Chocolate + crunchy crushed peppermints is tired, but luckily, rocky road isn’t.

The best part of this recipe is that you don’t necessarily have to measure the ingredients, so you can kind of just throw everything down on a piece of foil or waxed paper and walk away for a little while.  If holiday baking is not your thing, this is the best way to contribute.

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Have a Merry Christmas ♥

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*Song of the Day: Horchata by Vampire Weekend*

Garlic Mashed Potatoes

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Do you have that one food that whenever you have it, you think of “home”.  Mashed potatoes are “home” for me.  Every holiday, every fall, every home-cooked, comfort-food meal involves mashed potatoes in the Hunt fam.  Mashed potatoes are the equivalent of a food-blanket.  They’re warm and soft and comfy and make me want to curl up on the couch and watch movies.  Wrapped in mashed potatoes.  Truly, I’m pretty sure that there is nothing better than homemade mashed potatoes.

With that said, I can confirm with full certainty that I am pretty sure I make the best mashed potatoes ever.  Sure they have heart-stopping amounts of butter, cream, and salt in them, but it’s not like you’re eating them everyday, right?

Really though, my mashed potatoes are so good that, while making these for dinner while visiting my family in Vegas, my brother and I may have eaten a good serving or two with just our fingers long before dinner would be served.

A little uncivilized, yes, but totally worth it.

I have to warn you that when I said they have “heart-stopping amounts of butter, cream, and salt” in them, I really meant it.  If you are not a fan of buttery, creamy, slightly lumpy mashed potatoes, you probably will not want these.  (Although to be completely honest, I’m not sure why anyone would want dry, flavorless, starchy mashed potatoes, but to each their own).  One of the best parts of mashed potatoes is that you get to put all kinds of fun things on top of them–like meat juice (gravy).  Also, they get served with wonderful foods like pot roast and turkey and pork chops.  Is anyone else hungry right now, too?

Please just do yourself a favor and make these potatoes at least once this fall.  I know your mom says that she makes the best mashed potatoes ever, but I wholeheartedly believe that you have the power to prove her wrong with this recipe.  (I know this because now every time I’m making dinner with my mom, she asks me to make the mashed potatoes.  Coincidence?  I think not).

Ingredients:

10 small russet potatoes, peeled

3/4 c. heavy cream or half and half*

6 Tbs. butter, softened**

Lots of salt, to taste

Pepper, to taste

1-2 tsp. garlic powder***

Bring a large pot of water to a boil at medium-high heat.  Add the potatoes and boil until fork tender, about 15-20 minutes.

Drain potatoes and let cool slightly.  Transfer potatoes to a large bowl, and begin mashing using a potato masher (alternatively, you can use a potato ricer or a hand/stand mixer, but it’s up to you).  Add cream, butter, salt, pepper, and garlic powder.  Continue mashing to desired consistency.  If you like lumpier mashed potatoes, I would recommend stirring ingredients in to maintain consistency.

Taste and add more seasoning, if desired.

–Mashed potatoes can be made in advance.  To reheat, I recommend putting them in a large pot on the stove on medium heat.  Add a splash of cream and a couple more tablespoons of butter to keep them from drying out.  Stir frequently to prevent burning.–

–Sometimes I add 1-2 Tbs. of finely chopped fresh rosemary.  It tastes amazing, and it’s an easy way to make potatoes fancy!–

Serves 6-8.

*I know this is an ungodly amount, but just trust me.

**Remember what I said about trust?

***I highly recommend garlic powder over chopped fresh garlic.  I like the consistency better with garlic powder, and it’s easier to season it.  However, you can totally use fresh garlic if you prefer!  I also recommend starting with 1 tsp. of garlic powder and adding more if necessary.  I like mine very garlic-y, but some may not!

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My little brother (A.K.A. my honorary photographer reflected in the spoon above) told me that mashed potatoes reminded him of mountains while photographing these for me.  I told him that reminded me of the children’s book “Cloudy with a Chance of Meatballs”.

Happy fall, friends.

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*Song of the Day: Hold On–Alabama Shakes