They were lying. Because it's perfectly appropriate. And in fact, it's a great idea. In fact, my tummy hurts today. And you know what can cure it? Ice cream.
I got an ice cream maker for Christmas. And this was my first experiment. For a first time, not bad! And it's low fat...and it tastes exactly like a fudgcicle. And the best part? I was able to use up the last few from this incredible Creme de Menthe Brownie recipe from the holidays. Or maybe the best part is that it was absolutely simple to make.
I've been working out like a crazy woman this week, and now it's time to relax. So I'm curling up tonight, with a bowl of scream and a movie. Be jealous.
Low-Fat Chocolate Mint Brownie Ice Cream 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix 1/4 cup granulated sugar 1 (12 ounce) can evaporated milk (skim or regular) 1 cup skim milk 2-3 leftover chocolate mint brownies
1. Mix pudding powder and sugar in a bowl. 2. Whisk in evaporated milk and skim milk until blended. 3. Pour into ice-cream maker and freeze according to manufacturer's instructions. 4. Pack into freezer container, cover tightly and freeze up to 1 month.
There are few things in this world greater than pizza. Coffee, ice cream, chocolate, cake. That's about it.
I love pizza. I love it bougie like Matchbox in DC. I love it college late night like the old Bella's at Penn State. I love it deep dish like it's known in Chicago. I love it famous like Boston's Regina Pizzeria. I love pizza.
And I'm not a pizza snob. I eat it frozen, fresh, homemade, delivered, white and grilled. And because I love it all, Alex got me a pizza stone and slicer for Christmas... along with a lot of other food gadgets that I'm sure I will introduce to you soon.
So, what's a girl to do when the craving strikes? Call Pizza Hut? Um, no. Whip up two (almost three) thin crust circles of heaven for the whole fam on movie night. For the record, we had three different kinds of pizza. A whole one for Sue and Dick to split (chicken sausage, mushrooms, onion, olives), and a whole one split down the middle for Vanessa (chicken sausage, feta, olives, onions) and me (onion, pineapple). But you can do whatever you'd like. Let me show you how, from Wolfgang Puck.
Thin Crust Pizza 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 2 tbsp dried oregano 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus additional for brushing Cornmeal
1. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water and let sit for about 5 minutes. Meanwhile, in a large bowl, combine the flour, oregano and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water. Mix until the entire mixture forms a ball. 2. Turn the dough out onto a lightly floured surface. Knead by hand 2 or 3 minutes. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled). 3. After it rises, divide the dough into 2 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. 4. Preheat oven to 500 F or highest temp. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet or pizza stone. Lightly sprinkle cornmeal on cookie sheet or pizza stone. Carefully transfer dough and lightly press and stretch out to the edges cooking surface. For crispier crust, prebake for about 5-7 minutes. 5. Add your favorite sauce (but not too much) and toppings. Start with sauce, then cheese, veggies and meat. Cook for 10 - 12 minutes, more depending on the thickness of crust due to size of pan you used.
Oh, it will only be a few months before I bite into Regina Pizzeria... I could not be more thrilled. But until then, this will have to do!
I've been thinking a lot about resolutions lately.
I don't really make them. It's not that I don't think they are useful, but I don't need a new year to inspire me to change things in my life.
Like most people, there are things that make me feel better and there are things that make me feel worse. The trick to me is loading up on those things that make me feel better. I think in a post a long time ago I used an analogy revolving around the terms binge and purge.
Binge on the things that you love; purge yourself of those things that break you down.
Seems easy enough, no?
Well, it's not. Not for me at least. My mind usually goes about a million miles a minute. I can't ever shut it off. Not for a minute. Not ever. My mind races when I'm awake. My mind races when I'm asleep.
So I blog. But I don't usually blog wholeheartedly. I like to consider the fact that my audience doesn't really care if I had a bad day, good day, may day, whatever day. But then again, that's what blogging is, right? A public proclamation of your feelings?
So I run. Because my life seems at peace if I've hit the pavement. My stress melts with every bead of sweat, with every pound of my feet. I can assess things better with a clear head, and I can take on the world if I've already expended myself. But there are those days where the last thing I want to do is exert myself.
So I cook. Because it works. There is a recipe and I follow it. I add in things if I like. I take things out if I don't. I can create things that make a normal day a special day for others and even myself. I find comfort in the scents of the kitchen. I find relief in the assurance that I can add a little bit of this and a touch of that to something, and if I follow the directions, I will be rewarded. But food is consuming, and knowing myself, I can't obsess on it. I've dabbled on that path before, and it's not a fun one.
So I connect. Because I love my friends and my family. I love the elderly people at my job. I love the high school girls that I coach. I love the idea of making someone smile. I love the idea of knowing the people I surround myself with have my best interest in mind. Because people can come and make deep marks on your life one day and be gone the next. Because even those individuals who you lose contact with might remember that one time you helped them when they were in need. But you can't always rely on others.
So I reflect on myself. I take time almost everyday to be thankful for my life. Because I know that if my biggest problems are being stuck in traffic or not wanting to teach a class or missing my favorite show or not having time to just be, well, then I have it pretty good. But sometimes looking only within your own life can feel shallow.
So I learn. I research. I question. I discover. Because life is about exploration, growth and maturation. Because I'm a 23 year old who sometimes feels older than I am. Because I'm about to finish grad school and finally close one part of my life and open a new one. Because I used to think I knew it all and with everyday that passes I learn that I have not a clue.
And that's that. So this year, I plan to keep expanding. Keep cooking, reading, blogging, eating, working, pounding, exploring. Stop judging, criticizing, worrying and stressing. I want to grow. I want to flourish.
So, the Happiest of New Years to you. I hope that whatever it is you choose to embark on this year, that it brings you joy and spirit. That you are fulfilled in the greatest of ways and that you feel gratitude for those pleasures you enjoy.
I work at a gym. It’s the first week in January. Needless to say, things are hectic. I get it. People want to turn over a new leaf and what better way to do that than with a new year?
It’s so hard during the holiday season. Six weeks of parties, fantastic once-a-year meals, rich drinks, time spent relaxing. If you’re trying to be healthy, the holidays are almost like the enemy.
Well, they’re over, and it’s time to get back on track. Time to hop on the saddle and get to business.
I know I’ve reviewed a couple of products within the past few months and I have a few more up my sleeve. In fact, I’ve saved my favorites for last. Earnest Eats. Love.
Blueberry Vanilla Almond tastes like a blueberry muffin. Um, I'll take it!
You might have seen these in your local grocery store or coffee shop. Well, snag one. Let me tell you why.
First of all, they are really nutritious. They use whole food ingredients. I’m trying to cut down on my artificial sweeteners and so I’m very okay with this.
Choco Peanut Butter toasted was so rich and filling as a nutritious dessert.
Second of all, they are a great mixture of snack foods all smashed into one little bar (or big bar). They come in two sizes: planks and bars. The bars are little squares and the planks are two servings and definitely a much bigger snack. In either choice, You can see the individual pieces of fruit, nut, oat and seed. I mean look at them. How awesome is this bar?! They use almond butter instead of oils which I think makes a big flavor enhancer.
Third of all, the flavor combinations are amazing. My absolute favorite was maple crunch but a close second was blueberry vanilla.
Cran Lemon Zest was a great addition to my oatmeal. It was refreshing.
Other flavor combinations are apple ginger, cran lemon zest, choco peanut butter and pomegranate walnut crisp.
Whatever type of flavor you are into, you will find it. These bars are satisfying plain but absolutely outstanding heated up in the toaster. Alongside some milk—heaven, I swear.
Ohh my favorite. Maple Almond Crunch was such a warm comfy taste. Try this one first!
Lastly, the thing about Earnest Eats that is cool is their philosophy in using responsibly farmed sustainable ingredients. They believe in small batch baking instead of mega-mixed mass-production.
Formerly known as Honest Eats, this company is five star. You can order them online or at many of your local grocers.
Apple Ginger toasted and crumbled made this bowl of yogurt have a little pizzaz.
I’d recommend these bars to just about anyone. They are tastier than a lot of nutrition bars and I know that what I’m putting in is good for me.
With the new year in full swing, get back on track with Earnest Eats -- The Messie Kitchen APPROVED.
Okay, okay, I know I told you I was on strike from Christmas goodies.
But, well, this could be a non-holiday goodie, too! I promise. And this one, wow. Like I said, I had a couple fantastic recipes this holiday season, and this one is for the books. It's truly a keeper. Believe me. It was honestly the most favored dessert I've made in a long time.
It was shared with family and friends, and I totally got the guilt trip about making things that were so good when people were trying to stay fit over the holidays.
Well, sue me, but before you do, try this recipe. Please, please! I beg of you. This one is worth keeping. Thanks Betty Crocker, IOU.
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Wow. Okay, now you know. Take on the world or something.
I've said it before and I'll say it again. I love occasions. You know, birthdays, parties for a reason, events, that sort of thing. I'm a planner, so spontaneity doesn't always work for me. Pre-planned things, however, right up my alley.
Amie and I always have these grandiose ideas. Dinner parties, wine parties, cook outs, you name it. Well, of course we needed a holiday party, and to save time and money, potluck was the theme. My friends are well represented when it comes to food, so don't expect to see much store bought anything at our gatherings. I've managed to get my hands on a few of the recipes for the night, so I hope you enjoy! Here was our menu:
Spiked Cranberry Punch Cheesy Crab Dip Shrimp Salad Pasta Lasagna Panko Crusted Chicken with Spicy Sauce Dinner Rolls Red Velvet Brownies Sprinkled Cupcakes
This was some tasty punch. I'm not much of a fruity drink type of gal, but this was the balanced mixture between spicy, sweet, spiked and bubbly.
Spiked Cranberry Punch 1/2 bottle of spiced rum 1/2 liter of lemon lime soda 1/2 big container cranberry juice 1/2 liter club soda Squeezed some lemons and added lemon and orange slices
1. Combine all liquids over ice (add more to taste) 2. Garnish with sliced oranges
Shrimp Salad, refreshing and light! I don't have the exact recipe but I believe it was shrimp, dill, salt and pepper and some sort of milky sauce (maybe sour cream?). Whatever the case it was a wonderful combination.
This crab dip was literally impossible to resist. My friend Rachel made it and served it as an appetizer and it was very popular. Creamy and cheesy but not heavy. Perfect party food.
Cheesy Crab Dip 11 ounces cream cheese, softened 1 small onion, finely chopped 5 tablespoons mayonnaise 2 (6 ounce) cans crabmeat, drained and flaked 1/8 teaspoon garlic powder salt and pepper to taste Cheddar cheese Old Bay Seasoning Crusty Italian bread sliced into thin pieces
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish. Top with cheese and old bay and bake for 20 minutes in the preheated oven. 4. Remove baked crab dip from the oven, and stir well. Serve alongside bread or chips.
The chicken and sauce were made by Amie. Amie and I used to work at Outback Steakhouse. Oh wow I just admitted that. Well, truth be told, we sort-of loved it. And maybe ate too much of it, but that's neither here nor there. When Amie made the sauce for this chicken, she had Outback's Bloomin' Onion on the mind. The sauce is almost exactly the same! The chicken was a simple breaded chicken. Panko is crispier than reguar breadcrumbs and I actually much prefer it. This could easily be morphed into a chicken parm.
Panko Crusted Chicken with Spicy Sauce
Cooking spray 6 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, lightly beaten 1 cup panko crumbs or unseasoned dry bread crumbs 1 cup grated Parmesan
1. Preheat oven to 400 degrees F. 2. Coat a large baking sheet with cooking spray. 3. Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. 4. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven, serve with sauce.
For the sauce: 1/4 cup sour cream 1/4 cup mayo 2 tablespoons ketchup dash of salt and pepper 1/8 teaspoon oregano 1/4 teaspoon paprika Dijon mustard... enough to get a small kick
1. Whisk all ingredients together and serve alongside chicken.
Happy Holidays From Fairfax!
You could easily serve this menu at your next dinner party. It's festive but not overly holiday. Maybe for your New Years bash? Eh eh? Think it over. And look for a fantastic dessert recipe coming at you tomorrow!
If you knew how much I consumed the past few days you would understand why.
But if you knew the two Christmas desserts I just made, you would forgive me for my gluttony. And you would be unbuckling your belts too.
I make a lot of good desserts here on The Messie Kitchen. I've cranked out crowd pleasing cakes, cookies and pies and I've loved posting every one of them.
To be honest, I spend so much time baking and get so much enjoyment out of sharing that I don't always over-indulge when it comes to my own consumption. Well, folks, I did not hold back this time. Apart from some incredible red velvet brownies, classic sugar cookies and a tinful of Grandma's favorites, I baked two of the most wonderful rich and perfect things to ever come out of the kitchen.
Today, I will share with you a brownie recipe that tops every recipe I've made before. Rich, dense, moist, minty, chocolate-y, perfection. Literally the perfect Christmas brownie.
It made two 8x8 pans which was enough to share with my entire family for several nights and the hungry members of a band who performed four times on Christmas Eve at church. Twas a hit.
Oh, and guess whose recipe it was? My good ole favorite Paula Deen.
Creme De Menthe Brownies 1 cup butter, softened 2 cups sugar 4 large eggs 1 teaspoon vanilla extract 11/4 cup all-purpose flour 3/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1 (10-ounce) package chocolate mint chips Shaved mint chocolate bar, I used New Tree -- Review coming soon!
For the chocolate frosting: 1/2 cup butter, melted 1/3 cup cocoa 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons milk
1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. 2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well. 3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes. 4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. 5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.
Honestly, try and resist these. In fact, don't try. Just indulge. These are absolutely wonderful and if you make them, you will not regret it!
Hope you're enjoying you crazy-day-after-Christmas-adventures. I know we are!
