Red Velvet Brownies, Festive Indeed!

Wow, we're really in full swing now

Classy dinner party? Check. Tacky sweater party? Check. Giving to the needy? Check. It's really here!

But I'm busy as ever. I'm wrapping up finals more than I am gifts, and Monday is the my last day!

Make these red velvet brownies (from Southern Living) and SHARE the JOY.

Happy Friday!


What ya need:
1(4-oz.)bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Cream Cheese Frosting
Garnish: white chocolate curls


What ya do:
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.


Cream Cheese Frosting


What ya need:
1 (8 oz) package of cream cheese, softened
1/4 cup butter, softened
2 tsp evaporated milk
4 cups confectioners' sugar
1 tsp vanilla extract


What ya do:
1. In a large bowl combine cream cheese, butter, evaporated milk, and vanilla, Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
2. Spread frosting between cake layers. If necessary, place frosting in refrigerator before spreading onto cake layers.

The Best Toffee You Will Ever Have

Tradition. It’s what makes the world go round.

We have a lot of traditions in our family around the holiday. Every year, we wrestle with putting the lights on the tree. We always go to overcrowded malls on Christmas Eve. We always go out and get greasy breakfast on Christmas morning. I pout that only my ornaments were ruined by our dog Chelsea, so many years ago. We take unflattering family photos that have never emerged into the public.

We bake. Oh yes, we bake.


Cookies, bars, candies, brownies. Bake, bake, bake!


Today was day number one. We made the world’s best toffee. And I’m going to let you in on the wonderful goodness that it was. Sweet, chewy, chocolate-y, nutty, perfect.

But before I do, remember to please check out my giveaway! It’s really not a gimmick… just cash money from me to you. You do like free stuff, don’t you?


And once you check out my giveaway, come right on back and make this recipe. Make it for your friends. Make it for your family. Make it for yourself and secretly stash it for “Santa.” I won’t tell, if you don’t.


What ya need:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds


What ya do:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F. Stir occasionally, but don’t overstir or else it will separate. Be very patient… this is a long process.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the correct temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two. Trust me it will melt. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. I used plastic gloves to do this.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Tis the Season.... GIVEAWAY!

It's beginning to look a lot like Christmas.

Truly this is my favorite time of year. People seem nicer (other than stampedes on Black Friday). People seem giving (other than greedy little brats who want everything). People seem more at peace (other than stressing about family coming in town and digging through their closets full of luggage stores to hide the gifts).

Well, now that I mention it, maybe Christmas is more than just holly and jolly, but none-the-less, it's still my favorite time of year.

And because of that, I'm doing another giveaway!

This time of year, sometimes you want to avoid the mall like the plague, and I'm going to help you do that. You can shop here, or here, and even here. Trust me--you can find something for everyone on your list! You'll win $35.00 to spend on whatever it is you'd like.

To enter, you MUST become a Public Blogger Follower of The Messie Kitchen AND leave a comment on this post telling me your favorite holiday cookie with your email included! That's it. If you want an extra entry, "Like" The Messie Kitchen on Facebook or follow me on Twitter! Tell your friends and family about this giveaway if there's something on the list you want for yourself... tis the season of recieving too, right?

The giveaway is going to close ONE WEEK from today, so Wednesday December 15th. Enter now!!! And happy shopping!

Fall into Winter Salad

I have always been a ranch kind of gal. Ranch on my carrots, ranch on my cheese fries, ranch with a side of lettuce...

Salads were always an iceberg-y mix of croutons, cheese, bacon bits and hard boiled egg topped with gobs of creamy, tangy ranch.

How I've evolved.

This salad is nothing like that nutritional monster I used to consume. This salad is rich in flavor, texture and color. It's sweet, savory and a perfect side as we move out of a harvest fall and into a chilly winter. Try it with your next meal!

Fall into Winter Salad


What ya need:
1 bag field greens
1/2 cup Craisins
1/2 cup sugar glazed pecans
1 cup granny smith apple, diced
1 pkg. Kraft Good Seasons Basil Vinaigrette
1 cup feta cheese crumbles


What ya do:
1. Toss the first four ingredients together. Meanwhile, prepare dressing as directed on the package. Top greens with dressing and garnish with feta cheese.


And that's it! Happy Monday! One project down, three papers, two presentations and one exam to go!

Manly Cupcakes: Beer, Bacon and Babes.

Oh my gosh, is he really going to wear flannel on our date night? Do you think he will shave his beard when he meets my parents? Can we please turn off Sports Center and watch The Real Housewives?

Ladies, is this hitting home for you? I thought so.
Ahh... the "manly" man. Rough and tumble. Worn in jeans and a five o' clock shadow. Messy hair and a tough exterior. If you're not dating him, married to him, or interested in him, you at least know the type I'm talking about.

We all do. I happen to be with one of them, but that's another story.

Earlier this week, my friend Lizzy sent me a recipe for a "manly" cupcake. Is that an oxymoron? I don't think so. Real men like cupcakes.

Well, what the heck is a manly cupcake?

Beer. Bacon. Chicks. Oh wait, no chicks. But beer and bacon, okay! I'm skeptical. This seems weird. I'm not a guy. Is this going to taste good? Should we just make brownies and call it a night? No. Bring on the testosterone.


So, Lizzy, Amie and I made our first ever batch of manly cupcakes. Moist cake, awesome. Sweet and salty topping, perfect. What is going on!?

You can make these completely from scratch or used a boxed mix. We used a box mix but your favorite chocolate cupcake recipe will do. For the frosting, I recommend a special dark chocolate frosting jazzed up with a few tablespoons of Guinness.


What ya need:
Your favorite chocolate cupcake recipe or a boxed mix.
Guinness Beer


For the frosting:
1 cup butter, softened
4.5 cups confectioner's sugar
1.25 Dark Cocoa Powder
1/2 tsp Vanilla Extract
3 tbsp Guinness
2 tbsp (or less) of milk
1/4 cup Crumbled Bacon
1/4 cup Heath Bar toffee bits


What ya do:
1. Prepare cupcakes as directed. When they are cooled, use a toothpick to poke several holes in each cupcake. Spoon Guinness over every cupcake (a tsp or 2). Let set and prepare frosting.
2. For the frosting: In a large bowl, cream the butter until light and fluffy. Gradually beat in confectioners sugar, cocoa powder and Guinness. To achieve your desired consistency, you can use a little milk, or more Guinness if you want to put a little hair on your chest!
3. Spread cupcakes with frosting and sprinkle with crumbled bacon and toffee bits.


The sweet and salty combo on the frosting is divine, and the cupcake was so moist from the Guinness. It doesn't taste like a beer... but it has this dynamic rich flavor that you will love, trust me. I'm not even a dark beer fan, and this was good.


These cupcakes were so manly that in order to restore our feminism we uncorked a bottle of Pinot, popped some kettle corn and watched Love Actually. God I love my girlfriends.


I have tons leftover, so if you need something to give to your man or want to eat it yourself, let me know. Have an awesome weekend. Happy December!

Leftover Turkey Part 2

The turkey is almost gone. Thank goodness. I've about had my fill. But, until I'm there, two more recipes.


Well, one is more of a recipe and one is more of an assembly. In fact, it might not even be post-worthy, but...sucks! You have to see it.

So, if you're anything like me, you eat a lot of sandwiches? I'm a sammy fiend. Tomato, basil, mozzarella paninis, portabella burgers, Ruebens... you name it.

I eat a lot of turkey sammies too. Mostly turkey and avocado. But every once in a while you need to branch out. So, next time you have a little leftover turkey, try this five ingredient open faced sandwich.


What ya need:
Leftover turkey
Shredded mozzarella cheese
1- tbsp Lemon Garlic Sauce You're going to want to get this sauce. It's amazing
Spinach
One slice multi-grain bread


What ya do:
1. Bread. Spinach. Turkey. Mozz.
2. Broil it til it's bubbly and turkey gets a little browned
3. Drizzle with sauce and serve


Voila!


And that's it. Okay, not that exciting? Too bad. Try it anyway!!

Leftover Turkey Part 1

There is so much turkey. Holy Hannah.


And I’m sick. My throat hurts. My head feels cloudy. My body is sore.


First solution? Go to Wegmans and wander around the store aimlessly. Pick out seasonal items such as Sugar Cookie Tea and chocolate candies wrapped in Christmas colors. Okay, this is a quick fix… but it did work.

Kudos to A-Diz for answering my text message: “Pop quiz. I feel lethargic, sick and moody today. Where did I go to make myself feel better?”


She got it!


Second solution? Make soup.

And soup we made! Minestrone to be exact, and though it's good the first night, it's awesome the next day. Thank you Better Homes & Gardens for this one!


What ya need (for 8 entrée servings)
3 14-ounce cans beef broth
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 14-1/2-ounce can stewed tomatoes, undrained
1 11-1/2-ounce can vegetable juice
1 6-ounce can tomato paste
2 teaspoons sugar
1 teaspoon dried Italian seasoning, crushed
1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
Leftover Turkey (as much as you’d like!)
2 cups fresh spinach leaves, cut into strips
2 cups cooked pasta, such as medium shell macaroni or mostaccioli
Finely shredded Parmesan cheese (optional)


What ya do:
1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables and turkey. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
3. Makes 8 servings (12 cups)


And do you still have leftovers? Well good thing... I've got ya covered!