Sick Day Comfort Food

I'm not feeling well today. AT ALL. No energy is left in my body for any other activity but laying in bed. But I did pry myself up for a few minutes for my favorite comfort food: Chicken n dumplins. Now personally, I like my chicken n dumplins thick and creamy, and so I came up with a recipe that is SO SIMPLE and SO GOOD that I kinda just wanted to cry when I tasted it. It was exactly how I wanted it.

What You'll need:
4 boneless chicken breasts
12 refrigerated biscuits
2 cans Campbell's Cream of Chicken Soup
Pepper, to taste
Seasoned Salt, to taste

What you'll do:
Preheat the oven to 350
Bring a pot of water to a boil.
Throw the chicken in the water
Let them cook for 45 minutes to an hour, or until they are almost completely cooked. When they are finished, pour out most of the water, leaving about a 1/4th of a cup still in the pot.
Pour in the soup and simmer the soup and the chicken together for another 10 minutes, and then use a whisk to mash up chicken into small shredded bites. By this point it will be soft enough to do so.
Add the salt and the pepper to your own taste preferences
Pour mixture into a prepared casserole dish
Place refrigerated biscuits on top of mixture, pushing down on them so that they are halfway submerged in the soup
Bake in the oven using the directions for the biscuits. It may even take a little bit longer, but you are looking for a firm biscuit when you push down on it.
Let cool. Then devour. One biscuit and whatever is underneath it is great for a serving size. It holds up nicely when wrapped in tin foil and stored in the refrigerator for a few days. To reheat, place in microwave for a minute.

The most important thing to remember is to push down the biscuits! The texture of the biscuit will then resemble a traditional dumplin, while the top will have that flaky golden texture of a normal biscuit. Thus, I'm not sure whether to call this Chicken n Biscuits or Chicken n Dumplins. How about just Chicken n Amazingness?

Step Two

Came to believe that the power of chocolate could restore me to baking sanity.

As I said in my last post, I've been baking a lot lately. This is sort of a catch up post, because if you can't tell already, I'm kind of bad at consistently posting. Maybe one day I will write a post with only one recipe. I'm trying not to make expectations though, because those only lead to resentments. So this post is going to contain two different types of brownies and cupcakes! YAY!
So lets start with Brownie #1
ONE BOWL brownies

I got this recipe from www.allrecipes.com

What You'll Need:

• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped walnuts

What You'll do:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake). 

Personally, I hate chopping up chocolate. WITH A PASSION. When I'm cooking with other people, I always delegate that task out. So since I was alone, I saw a tip on the recipe comments to use 12 tbsp of unsweetened cocoa powder and 3 tbsp vegetable oil. I just put these in the bowl with the butter and then put it in the microwave all together. These brownies came out really thick, chewy and fudgy. If you prefer cake like brownies, this is not the recipe for you!


Brownies #2: CARAMEL!


I cheated. I used a box recipe. However, I did splurge for the Ghiradelli Brownie mix. And they are good! I got this idea from www.recipegirl.com to put chocolate covered caramels in the brownie mix. Awesome idea. The chocolate covering melted into the brownie and the caramels became little pockets of joy. And, since it was a box mix, it was incredibly simple.

What you'll need:
1 box brownie mix of your choosing
Whatever the recipe for the brownie mix calls for
1 bag chocolate covered caramels (I used dove)


What You'll do:
Prepare Brownie mix as directed on box
Pour half of the batter into a prepared brownie pan
Place caramels on top of brownie mix
Pour other half of batter on top of caramels
Bake as directed on the brownie mix box


And Voilà! So easy and simple, and people are sure to think these are homemade.


And finally.... The Cookies n Creme Cupcake


OMG. Not enough can be said about this cupcake. Favorite thing I have made yet. And I encourage you to make the icing yourself, it is sooooo worth it!

So here's a picture of the cupcakes BEFORE icing.

Yes, believe your eyes. There are chunks of Oreo cookies inside the cupcake. I cannot describe with words how awesome this made the cupcake, you just have to try it for your self. This recipe is from www.bakerella.com


What you'll need:


Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

What You'll do:

For the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes
For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Have fun with these. They turn out beautiful!

Happy Baking!

Cookies of the week 4 and 5

So I have been baking a lot recently. The reason for this is I have felt that good ole defect of Anger coming back into my life in a huge way. Baking gives me time to think, time to myself, time to return to sanity. Here are the cookies that I have made for weeks 4 and 5 of 2012. And man are these the best yet.

Week 4: Oatmeal Chocolate Chip Cookies

I made 3 batches of these throughout the week because they were gone in an average of 2.5 hours. Yeah, they were that good. Extremely easy too. The recipe says the cinnamon is optional, but I highly recommend it. It's what sets these apart from your average cookie. I got this recipe from buddingbaketress.blogspot.com

What You'll Need:
1/2 cup (1 stick) + 6 tablespoons butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, optional
3 cups rolled oats
1 cup chocolate chips

What You'll do:

Preheat oven to 350°F. Lightly grease two cookie sheets and set aside.

Beat butter, sugar, and brown sugar together on medium speed until smooth and creamy. Add eggs and vanilla and mix until well combined. 

In a separate bowl, mix together the flour, baking soda, salt, and cinnamon, then add to the butter mixture and beat until combined. Stir in oats and chocolate chips. 

Scoop dough into rounded tablespoons and place on baking sheets about 2 inches apart. Lightly press down to flatten each dough ball. Bake for 9-11 minutes, or until done. I baked them for 10 minutes and they were a perfect chewy consistency. Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.

Makes about 3 dozen cookies. 

Believe me, you need to make these cookies. You will be everyone's hero for a few days.

Week 5: Peppermint Patty Cookies

I really don't have much to say about these, because they were gone LIKE LIGHTNING! I seriously only had possession of these treats for a few hours. I guess that's what you get when you bring sweets to a room filled with addicts and alcoholics. I got this recipe from www.hersheys.com, so you know it's gonna be some legit chocolate-y ness.

What You'll Need:

24 to 26 small (1-1/2 inch) YORK Peppermint Patties  
2/3 cup butter or margarine, softened 
1 cup sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

 Green decorator's sugar

What You'll do:

1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
2. 2 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
3. 3 Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.
4. 4 Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

When the recipe says the dough will be soft, it is not kidding. This is a messy recipe. I suggest washing your hands off every 3 to 4 cookies. I used Green sugar on top to recall the yummy Thin Mint (and because the grocery store didn't have white), but you can use whatever color you would like.

Happy Baking!

Cookie of the week!

When I was younger, my dad used to sing "If moon was cookie" from Sesame Street to me when he put me to bed. When the cookie monster took a bite out of the moon, My dad would mimic a mouth with his hands and "bite" in all of my ticklish spots. He called me his little cookie monster. He was right. I love cookies, but I want to do more than just get those pre-made chips ahoy or oreos. I wanted to bake.

So I'm starting a cookie of the week goal. Every week, I am going to make a different kind of cookie. There are 52 weeks in a year, so that means by the end of the year I will have made 52 different kinds of cookies, that is unless the Mayans were right, then it'd be 51. So we are now in the third week of of the year, and I have made 3 different types of cookies. Going along swimmingly!


Week 1: Chewy Gooey Flourless Chocolate Cookies

 These were awesome! They were a brownie like mixture and very chewy. I got this recipe from www.recipegirl.com (as usual)

You'll need:

• 3 cups powdered sugar
• 2/3 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 2 to 4 large egg whites, at room temperature
• 1 Tablespoon pure vanilla extract
• 1 1/2 cups bittersweet chocolate chips

What to do:

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Tips:

*If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.

It makes A LOT of cookies, as does all three of these recipes. but they are gooooooood.

Week 2: Chocolate-swirled Peanut Butter Cookies

Once again, I definitely patted myself on the back for these. SO AWESOME

I mean they just look epic, right? And really, who can complain with the peanut butter and chocolate combo. These were super easy and made a lot of cookies. Once again www.recipegirl.com is a genius!

You'll need:

• 1 cup butter, at room temperature
• 1 cup creamy peanut butter
• 1 cup granulated white sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate chips
• 14 ounce can sweetened condensed milk
• 1 Tablespoon shortening

What to do:

1. In a large bowl with electric mixer, cream butter, peanut butter, sugars and eggs.
2. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Mix in to wet mixture and blend together until combined.
3. Divide dough into 2 parts. Pat into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour should be perfect).
4. Roll out 1 ball of dough into a large rectangle (about 11x15-inches... not too thin) on a thin floured towel. (Dough will be soft-ish, so roll gently).
5. In a medium bowl, melt chocolate chips with sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir... continue until melted and smooth.
6. Spoon dollops of the chocolate mixture onto the rolled out dough (using about half of the chocolate), then spread carefully to cover most of the rectangle.
7. Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the "log" in the paper towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It's okay to leave it in the freezer longer than 20 minutes. It's easier to cut when firm.
8. While first batch is in the freezer, roll out the second ball of dough. If chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.
9. When ready to bake, preheat oven to 350°F. Line cookie sheets with parchment paper (or grease cookie sheets).
10. Remove firmed up cookie log from the freezer and cut into 1/4-inch slices.
11. Bake on prepared cookie sheets 13 to 15 minutes, or until cookies no longer look or feel gooey.

Tips:

*Do not use natural peanut butter for this recipe- you won't have good results.

I actually kept the second roll of dough in the freezer until the first batch of cookies had been depleted a little. It was 3 days later when I baked them, same time and temperature, and they turned out even better. Just dont forget to let them thaw a little before you start slicing.

Week 3: Snickerdoodles

Wowza. They turned out great. They actually just came out of the oven an hour ago. My house smells like sweet cinnamon sugar. It's great.

In the background is the other batch of chocolate-swirled peanut butter cookies. So basically I have over 75 freshly baked cookies in my house. Be jealous. This recipe once again came from www.recipegirl.com She just always has the best sweets. And I have a sweet tooth.

You'll need:

• 1 cup shortening
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated white sugar
• 2 teaspoons ground cinnamon

What to do:

1. In a large bowl, use an electric mixer to beat together shortening, sugar and eggs.
2. In a separate bowl, sift dry ingredients together and stir into wet mixture. Chill dough in refrigerator until firm, at least 1 hour.
3. Preheat oven to 375 degrees F.
4. In a small bowl, mix the cinnamon/sugar. Use your hands to roll cookie dough into small balls (about 1 1/2 Tablespoons each). Roll balls in the cinnamon/sugar, and place on ungreased baking sheet- about 2 inches apart
5. Bake 8-10 minutes until cookies are flattened and look crinkly. Let cool on cookie sheets at least 5 minutes, then remove to a wire rack to cool completely.

Tips:

*For the rolling sugar: You'll have leftover sugar to throw away after rolling. I call for more than needed because I like to have a good puddle to roll them around in. Use less sugar if you don't want the waste.

And the cream of tartar sounds a little weird, but it makes a huge difference.

Thats it from me, happy baking!

The First Step

I am powerless over baking, and the amount of food in my kitchen at this time is unmanageable. So I decided to start a blog that is dedicated to baking. I know, not very original. Most of the recipes I find are on other food blogs, and I just make what appeals to me. If you are looking for something low fat or low carb, I am sorry to tell you this IS NOT the place for you. I just really started getting into this whole baking thing and since I started these are some examples of things I have made: Corn Dog Muffins, Chocolate Chip Cookie Dough Brownies, Oreo-stuffed Chocolate chip cookies, Pizza Muffins, Flourless Chocolate Cookies, 6-layer Rainbow Cake, Ham Egg and Cheese Muffins, Holiday Cornbread Stuffing, Green Bean Casserole, Country Fried Steak and plenty of other dishes. So, ya'll can see where this blog is headed, Soul Food and Sweets. What can I say, I was born and raised in the South!

First Recipe I will post will be the Corn Dog Muffins. Really really simple, and WAYYYYY delicious, especially for tailgating. I made these before going over to my mom's house to watch an Auburn football game. (Next season, just holding on for next season.) Well my step father wouldn't let anybody else hold the plate and he promptly ate about 3/4 of them.

So Its not a great picture, this is way back when before I perfected the art of taking pictures of food I make with my phone. But OH MAN are they good.

You'll Need:

• 2 (8.5 ounce) packages corn bread mix (I prefer Jiffy, I like the sweetness of it)
• 2 Tablespoons brown sugar (If you do use Jiffy, or a sweet cornbread, do not add this)
• 2 large eggs
• 1 1/2 cups milk
• 9 whole hot dogs, diced
• 1 cup grated cheddar cheese
• ketchup, mustard, sour cream, honey mustard (for dipping)

1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.

I got this recipe from www.recipegirl.com  where, as you will see, I get most of my recipes.

Just so I don't get behind and cook more than I write, I'm also going to include the Chocolate Chip Cookie Dough Brownies, also from www.recipegirl.com. These were amazing. Like Crack. I'm in recovery, so I hang out with a bunch of addicts, and they told me I should sell these on the streets they are so good. Now that's saying something.

You will Need:

• 4 ounces unsweetened chocolate, finely chopped
• 1 cup butter, at room temperature
• 2 cups light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup butter
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated white sugar
• 3 Tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups mini chocolate chips
• 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional (I, obviously, did not drizzle. I couldn't keep myself from just digging in.)
  
  1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
  2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
  3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
  4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

It was really, I mean REALLY, hard to let these sit in the refrigerator overnight. I definitely went the freezer route on this one. Oh, and I remember when I read this the first time I saw the brown sugar and I was like "yeah right! brown sugar in brownies?" LEAVE IT. You will be glad you did.