"G" MEN

Ha...you thought I meant Giants, boo no.....even though my Eagles are playing like doo doo.

So this weekend I went cookie crazy, but I saved a new cookie for tonight. GINGERBREAD MEN!!!!

This recipe was easy though some tweaking occurred, I am unsure if I would tweak it again.

Apparently Paula Deen is my cookie hero (wow, weird), but this seemed like the least involved recipe.



NEEDS:
2 3/4 C flour (I used 2 1/2 and needed more, recipe calls for 3 3/4)
1 Stick soften butter
3/4 C dark brown sugar (packed)
1/4 C molasses
1 1/2 tsp Baking Soda
2 Eggs
3/4 tsp cinnamon
1/2 tsp nutmeg (Someone recommended 3/4, but I am not a nutmeg gal)
2 tsp ginger
1 tsp salt

Icing needs 1 C confect. sugar and 2 tbsp milk with desired food coloring.

First cream butter and brown sugar on low speed until well combined. 

Add eggs and molasses. Mix on med- med-high speed, until the mixture comes together. BTW: Molasses looks and smells gross.

Now for the dry ingredients it tells you to sift them, but who in the world owns a damn sifter anymore? Therefore I simply dumped it all together and mixed it well and carefully with a spatula.  So it's important to note that you need more than 2 1/2 C of flour.....

I actually used a gingerbread man spatula to make gingerbread men HA HA HA

Add dry mixture to wet, using a spoon or spatula to combine.

THIS WAS SUPER STICKY......needed to add tons of flour later, but I could not even handle the dough.  Transfer the dough to saran wrap and wrap.  Refrigerate for 1 hour or until firm. 

Flour a surface and a rolling pin (NOTE WOODED ROLLING PINS SUCK FOR THIS!!!!!).  Taking small portions of the dough ball, roll to 1/8- 1/4 in thick, cut with cookie cutter.  Before each roll I had to flour the board, the rolling pin and the dough! I line my sheets with parchment for easy cleanup!

Bake at 350 for 8-10 min.

To make icing, mix sugar and water until mixed through.  Add food coloring and decorate as desired

I don't know when the last time I had a Gingerbread cookie was, and therefore don't have a point of reference to compare the taste too.  I ate an entire cookie and wanted more, so that must be good.


In other news, I DESTROYED MY KITCHED....damn flour!  I call myself CHEF MESS for a reason.

Happy Baking!

Chocolate "Gooey" Butter Cookies

O.M.G.

These cookies are to die for.....they are like a cookie, cake, and chocolate doughnut all in one.

These are a Paula Deen creation. I don't usually do Paula because, quite frankly, I'd like to NOT have a heart attack, but these are super simple and worth it.


You need:
1 8oz package of cream cheese at room temp (I used 1/3 less fat)
1 15-18 oz box of moist chocolate cake mix
1 stick of butter at room temp
1 egg
1 tsp vanilla extract
Confectioner's sugar.

First, take cream cheese and butter and cream together with a mixer until mixed thoroughly.  Then add egg and mix til mixed through.  Finally add the vanilla.

Next, dump the cake mix into the cream cheese and butter mixture and mix well.

Next chill the batter for 1-2 hours or until its solid enough to roll into balls. 

Roll into balls of desired size then roll to completely cover in confectioner's sugar.

Bake for 12 min at 325-350.  Allow to cool.

These stay super soft! Simple and amazing.......I made 4 dozen small cookies and they were gone in a day!!!!

THANKSGIVING Goodness!!!!

So this past turkey day, I decided to try 2 different recipes with "Chef Mess" alterations.  I hope you enjoy them!

Let's do this in order of course of the meal. (stay tuned for the pie)

First up: SWEET POTATO CASSEROLE
I had a general idea but I used a Martha Stewart Recipe  then tweaked it.

You need:
3-4 lbs peeled, diced sweet potatoes
1/2 Cup and some extra milk
4 tbsp butter
1/2 C or more brown sugar.
Bag of mini marshmallows


First, peel and dice your potatoes.  Please make sure you have a peeler in your home....I was at my parent's and they didn't, they both soon joined me in peeling and dicing.....my Daddy is a beast! (please disregard shower towel)

Pieces in a pot a cover with cold water just about an inch over the pots...... bring to a boil and then reduce heat....allow to cook for 20-30 min until soft.

When soft and easily pierced by a fork, drain and return to heat.  Cook until a film begins to form on the bottom of the pot 5-7 min.

When done, remove from heat.  Add butter stirring until melted.  Then add milk and beat until well combined and at your desired consistency.

Then add your brown sugar.  I like mine sweet, so I used a ton of brown sugar.  Again, beat until well mixed.

Then transfer the mixture to a buttered casserole dish.  Top with marshmallows and bake at 375 for 15-20 min until heated through and marshmallows turn golden brown.

These were damn good and a hit.......but not a bigger hit than dessert!!!!

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE!

(LONG but WORTH IT)
Recipe adapted from Food Network 

1/2 box vanilla wafers
1 stick of butter (melted)
1 box jello instant chocolate pudding (and other necessary ingredients)
1/2 Cup creamy peanut butter
4 oz of softened cream cheese
1/2 Cup confectioner's sugar
1 tsp vanilla extract
2 2/3 cup chilled heavy cream
1 tsp almond extract
1/2 cup of granulated sugar
1/4 cup Orange juice (to keep bananas from browning)
3 bananas.

So this recipe takes time, but totally worth it. It's amazing.  It called for peanut brittle, but I found it was useless.  They also wanted me to make my own chocolate pudding Bah humbug!

First, in a food processor grind  the vanilla wafers to smithereens!  Then add melted butter to cookie crumbs and press into  a deep dish pie plate.  Bake crust 20-25 min until golden at 350.  (Cool crust at least 30 min.)

When crust is cool and you are ready to go....make pudding, cut the 'nanas and dip them in the oj.  Make a layer of bananas directly on the crust.  Top with pudding and then top with more bananas.

Now for the peanut butter cream! I'm sorry I neglected to take more pics, but man.......OMG this pie is to die for!

Take the peanut butter and cream cheese and cream together.

Then blend in the confectioner's sugar.  In a separate bowl take 2/3 cup of cream and whip until soft peaks form.  Fold the whipped cream into the peanut butter mixture.  Take the peanut butter cream and spread on top of  bananas and chocolate pudding.

Refrigerate for at least 2-3 hours to allow layers to set.   Prior to serving, take 2 cups of heavy cream.  Whip until soft peaks form.  At this point add the almond extract (makes the cream) and the sugar. Resume whipping until the whipped cream becomes stiffer.  Top the pie and you are ready to go.

This pie was amazing.  I will make it again, forever! It was so delish!!!!! Ask my fam!!!

BBQ Pulled Chicken and Butterfinger Cupcakes

I'm getting slow at posting stuff.  These two items were made on different days.  Time has just been getting away from me.


 BBQ Pulled Chicken
1 Chicken breast
1 Cup bbq sauce
1/2 onion carmelized
2 Tbsp hot sauce (Franks --- I put that sh*t on everything).

First carmelize an onion over low heat using olive oil and salt

Add a chicken breast and cook through.

When chicken is cooked, break it apart and tear it into shreds.

Add onions, bbq sauce and hot sauce.  Heat till hot and bubbly.

Serve as you wish....I did on hamburger rolls......mmmmm mmmmm good!

Then I decided to make cupcakes using leftover/recently purchased by my new roomie Butterfingers

Butterfinger Cupcakes (NOTE NOTHING IS HOMEMADE BOXED MIX, CANNED ICING)****I was tired and didn't feel like cooking from scratch*****
Chocolate Cake mix (and all the necessary things to prepare it)
1 jar/can/container of vanilla icing
12 fun size butterfinger candy bars

Prepare cake batter as directed by the box. Chop/crush (which is what happens when you try to chop a Butterfinger) 10 Butterfingers.  Add to prepared batter.

Stir to incorporate.  Add to cupcake liners. Bake as directed.

Allow cupcakes to cool thoroughly.  While cooling crush two more Butterfinger bars.

When cupcakes are cool, ice as normal then top with crushed Butterfinger.

While delicious, the Butterfinger did not hold up in the cake batter.  You can taste the candy a little....next time I may use whole bars!