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Kitschy Kupcakes

This is obviously from earlier in the week because we don’t eat meat on Fridays.
Italian baked steak, green beans sauteed with olive oil and garlic, baked potato.

This is obviously from earlier in the week because we don’t eat meat on Fridays.

Italian baked steak, green beans sauteed with olive oil and garlic, baked potato.

So, here is the deal, kiddos.  I am giving up baked goods for Lent (can you say #CatholicProblems ?)  That, coupled with the fact that I have a potential new job in the works, I am broadening the horizons of this blog to include actual meals that I prepare.  Get excited.  
That being said, I made a pan full of this heaven for the Super Bowl today.  No, I don’t really care who wins this year.  Those of you who know me know that I am a die hard Steelers fan (with the Chargers grabbing a close second).  
I stumbled across the recipe on Pinterest (sue me)  and KNEW that it was something that we HAD to try.  Super simple, but not at ALL healthy.  Sorry, kids.
Baked Potato Casserole
(2) 16 oz containers of Sour Cream
2 packages of Ranch Dressing mix
2 packages of Real Bacon pieces
2 cups of shredded cheddar cheese
(1) 30 oz bag of shredded hash brown potatoes
Combine the sour cream, dressing mix, cheese, and bacon in a large bowl.  Stir in shredded potatoes.  Spread into a 9 x 13 inch cake pan and bake for 50 minutes. 

So, here is the deal, kiddos.  I am giving up baked goods for Lent (can you say #CatholicProblems ?)  That, coupled with the fact that I have a potential new job in the works, I am broadening the horizons of this blog to include actual meals that I prepare.  Get excited. 

That being said, I made a pan full of this heaven for the Super Bowl today.  No, I don’t really care who wins this year.  Those of you who know me know that I am a die hard Steelers fan (with the Chargers grabbing a close second). 


I stumbled across the recipe on Pinterest (sue me)  and KNEW that it was something that we HAD to try.  Super simple, but not at ALL healthy.  Sorry, kids.

Baked Potato Casserole

  • (2) 16 oz containers of Sour Cream
  • 2 packages of Ranch Dressing mix
  • 2 packages of Real Bacon pieces
  • 2 cups of shredded cheddar cheese
  • (1) 30 oz bag of shredded hash brown potatoes

Combine the sour cream, dressing mix, cheese, and bacon in a large bowl.  Stir in shredded potatoes.  Spread into a 9 x 13 inch cake pan and bake for 50 minutes. 

(Source: kitschy-kupcakes)

So, my sister and brother-in-law got me this cute little pie maker for Christmas.  They support my addiction of making food porn.  My sister even said “I figured you could use it for your blog.”  Right on, lady.

So, just to try it out, we made these cute little blueberry pies last night.  Granted, had I read the instructions properly, I would have known to put the crust in AND THEN turn the thing on.  I only burned myself like…5 times so its all good.

They were really quite good.  It makes the crust a little hard, but that is probably my fault for putting it in a hot machine.  I’m a dummy sometimes. 

(Source: kitschy-kupcakes)

"Lofthouse"-Style Sugar Cookies
Everyone loves these soft little gems of sugary heaven that they sell in just about every grocery store.  You vow to only eat one and before you know it, poof..the whole container is empty.  Sneaky little rascals.
Well, I have 2 co-workers who love these cookies. Okay…more than 2, but only 2 asked me to make them when I said I had stumbled upon a recipe that claimed to be THE recipe for them.  Always happy to oblige, I set out with the recipe from Authentic Suburban Gourmet’s Blogspot and some creative twists of my own.
For one, Julie wanted Strawberry frosting.  Unfortunately, she did not get it because of the short notice.  She does, however, like cream cheese frosting.  Perfect!  Why is that perfect?  Because Mark had to throw a curveball at me.  Lofthouse has these “new” cookies that are the traditional sugar cookies, but they taste like Cinnamon Rolls.  Challenge accepted.
Ingredients:
6 Cups all purpose flour
1 teaspoon baking soda 
1 teaspoon baking powder 
1 Cup. butter, at room temperature 
2 Cups. granulated sugar 
3 eggs 
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream
Cream the butter and sugar at medium speed until light and fluffy. Add the eggs one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
SLOWLY add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. This dough is really REALLY sticky.  Cover with plastic wrap and refrigerate for at LEAST 3 hours.  Overnight, if you can.
Line your baking sheets with parchment paper (We’ve been over this…) Preheat your oven to 425 degrees.
Dust your work surface with flour.  Separate the dough into 2 sections, leave one in the refrigerator while you work with the first one.  Flatten out the dough and sprinkle the top with flour.  Roll out to about 1/4 inch thickness and cut with a 2 1/2 inch round cookie cutter.  Place on baking sheets and bake for 7 minutes.  Move to cooling rack to cool completely. 
Now, for the frosting.  Bare with me here because this was purely trial and error. 
1/2 cup Butter, room temperature
1 8 oz package of Fat Free Cream Cheese
4 Cups Powdered Sugar
2 Tbsp French Vanilla Coffee Creamer
4 Tbsp Ground Cinnamon
Multicolored Sprinkles
Cinnamon Sugar
In a large bowl, cream together the butter and cream cheese.  Slowly add powdered sugar one cup at a time.  Add just enough coffee creamer to get frosting to spreading consistency. 
This is where I took half of the frosting and put it in a separate bowl, added pink food coloring, and used this half for Julie’s cookies.  I iced hers and topped them with rainbow sprinkles.
Now, with the remaining half of the frosting, I added about 4 tbsp of ground cinnamon.  This gave the frosting EXACTLY the taste I was going for, just like a cinnamon roll.  I frosted Mark’s half of the cookies and sprinkled the top with cinnamon sugar.
I would not attempt this recipe if you don’t have a full day to spare.  It is time consuming and tiresome.  I was very angry when I was finished, but their reactions on Christmas Eve were worth the work!

"Lofthouse"-Style Sugar Cookies

Everyone loves these soft little gems of sugary heaven that they sell in just about every grocery store.  You vow to only eat one and before you know it, poof..the whole container is empty.  Sneaky little rascals.

Well, I have 2 co-workers who love these cookies. Okay…more than 2, but only 2 asked me to make them when I said I had stumbled upon a recipe that claimed to be THE recipe for them.  Always happy to oblige, I set out with the recipe from Authentic Suburban Gourmet’s Blogspot and some creative twists of my own.

For one, Julie wanted Strawberry frosting.  Unfortunately, she did not get it because of the short notice.  She does, however, like cream cheese frosting.  Perfect!  Why is that perfect?  Because Mark had to throw a curveball at me.  Lofthouse has these “new” cookies that are the traditional sugar cookies, but they taste like Cinnamon Rolls.  Challenge accepted.

Ingredients:

  • 6 Cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Cup. butter, at room temperature
  • 2 Cups. granulated sugar
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon Salt
  • 1 1/2 Cups Sour cream

Cream the butter and sugar at medium speed until light and fluffy. Add the eggs one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

SLOWLY add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. This dough is really REALLY sticky.  Cover with plastic wrap and refrigerate for at LEAST 3 hours.  Overnight, if you can.

Line your baking sheets with parchment paper (We’ve been over this…) Preheat your oven to 425 degrees.

Dust your work surface with flour.  Separate the dough into 2 sections, leave one in the refrigerator while you work with the first one.  Flatten out the dough and sprinkle the top with flour.  Roll out to about 1/4 inch thickness and cut with a 2 1/2 inch round cookie cutter.  Place on baking sheets and bake for 7 minutes.  Move to cooling rack to cool completely. 

Now, for the frosting.  Bare with me here because this was purely trial and error. 

  • 1/2 cup Butter, room temperature
  • 1 8 oz package of Fat Free Cream Cheese
  • 4 Cups Powdered Sugar
  • 2 Tbsp French Vanilla Coffee Creamer
  • 4 Tbsp Ground Cinnamon
  • Multicolored Sprinkles
  • Cinnamon Sugar

In a large bowl, cream together the butter and cream cheese.  Slowly add powdered sugar one cup at a time.  Add just enough coffee creamer to get frosting to spreading consistency. 

This is where I took half of the frosting and put it in a separate bowl, added pink food coloring, and used this half for Julie’s cookies.  I iced hers and topped them with rainbow sprinkles.

Now, with the remaining half of the frosting, I added about 4 tbsp of ground cinnamon.  This gave the frosting EXACTLY the taste I was going for, just like a cinnamon roll.  I frosted Mark’s half of the cookies and sprinkled the top with cinnamon sugar.

I would not attempt this recipe if you don’t have a full day to spare.  It is time consuming and tiresome.  I was very angry when I was finished, but their reactions on Christmas Eve were worth the work!

tmedia asked: MANDIE! <3

JOE! <3

Peppermint White Chocolate Chip Cookies
Guys, this is my last post about Christmas cookies. :( Sadness.  Good thing this is not the only time of year I cook!
Oddly enough, this is the first thing I baked for this Christmas.  I envisioned them in my head, threw them together, and I gotta say&#8230;.I was not impressed, personally.  I thought they were too thin, too crisp on the edges&#8230;I guess I am my own worst critic.  Thing is, these were the FIRST one&#8217;s gone from the tray at my work and Geo&#8217;s mom loved them.  (The fact that she admitted to loving something I made was redemption enough for me.)
And yes&#8230;I will admit to cheating here.  It is OKAY to use store-bought ingredients to transform them into your own creation.
1&#160;32 oz tube of refrigerated cookie dough
6 candy canes, crunched into small bits
2 cups white chocolate chips
Preheat oven to 375 degrees.
Break cookie dough into pieces in a large mixing bowl.  Dump in candy pieces and white chocolate chips.  Blend thoroughly.
Drop by rounded spoonfuls onto ungreased baking sheets and bake for 7-11 minutes.  Move to a wire rack to completely cool before storing in an airtight container.

Peppermint White Chocolate Chip Cookies

Guys, this is my last post about Christmas cookies. :( Sadness.  Good thing this is not the only time of year I cook!

Oddly enough, this is the first thing I baked for this Christmas.  I envisioned them in my head, threw them together, and I gotta say….I was not impressed, personally.  I thought they were too thin, too crisp on the edges…I guess I am my own worst critic.  Thing is, these were the FIRST one’s gone from the tray at my work and Geo’s mom loved them.  (The fact that she admitted to loving something I made was redemption enough for me.)

And yes…I will admit to cheating here.  It is OKAY to use store-bought ingredients to transform them into your own creation.

  • 1 32 oz tube of refrigerated cookie dough
  • 6 candy canes, crunched into small bits
  • 2 cups white chocolate chips

Preheat oven to 375 degrees.

Break cookie dough into pieces in a large mixing bowl.  Dump in candy pieces and white chocolate chips.  Blend thoroughly.

Drop by rounded spoonfuls onto ungreased baking sheets and bake for 7-11 minutes.  Move to a wire rack to completely cool before storing in an airtight container.

Snickerdoodles
For as long as I can remember, my daddy&#8217;s favorite cookie has been Snickerdoodles.  Every year at Christmastime, I pull out all the stops to make him a batch of these buttery sweet gems.
2&#160;1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
1 cup butter, room temperature
1&#160;1/2 cups plus
2 eggs
2 tsp cinnamon mixed with 4 Tbsp sugar (for rolling dough balls in)
Preheat your oven to 350 degrees.  Line your baking sheets with parchment paper.
In a small bowl, mix together your dry ingredients and set aside.
In a large mixing bowl, cream together butter, eggs, &amp; sugar.  Slowly add dry ingredients until everything is fully mixed together. 
Roll dough into 1 inch balls and roll in cinnamon sugar mixture.  Place on parchment lined sheets.  Bake for 10-12 minutes. Move to wire rack to cool completely.
These cookies will flatten a bit as they bake, but should not get too thin.  (This happened to me once as a result of using margarine instead of butter.)
Store in an airtight container.

Snickerdoodles


For as long as I can remember, my daddy’s favorite cookie has been Snickerdoodles.  Every year at Christmastime, I pull out all the stops to make him a batch of these buttery sweet gems.

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cream of tartar
  • 1 cup butter, room temperature
  • 1 1/2 cups plus
  • 2 eggs
  • 2 tsp cinnamon mixed with 4 Tbsp sugar (for rolling dough balls in)

Preheat your oven to 350 degrees.  Line your baking sheets with parchment paper.

In a small bowl, mix together your dry ingredients and set aside.

In a large mixing bowl, cream together butter, eggs, & sugar.  Slowly add dry ingredients until everything is fully mixed together. 

Roll dough into 1 inch balls and roll in cinnamon sugar mixture.  Place on parchment lined sheets.  Bake for 10-12 minutes. Move to wire rack to cool completely.

These cookies will flatten a bit as they bake, but should not get too thin.  (This happened to me once as a result of using margarine instead of butter.)

Store in an airtight container.

Soft and Chewy Sugar Cookies
Sugar cookies are my absolute favorite cookie no matter the time of year.  I prefer mine to be soft and chewy rather than crisp like some people. 
These are chewy and buttery and probably the best sugar cookies in my opinion. 
2&#160;3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1&#160;1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
1&#160;1/2 teaspoons lemon juice
1/2 cup decorative sugar for rolling cookies
Preheat your oven to 350 degrees.  Sift together your dry ingredients and set aside. 
Blend together your butter, egg, sugar, lemon juice, and vanilla.  Slowly mix in dry ingredients. 
Roll into 1 inch balls and roll in sugar.  Place on parchment paper lined cookie sheets and bake for 8-10 minutes.  Move to cooling rack to cool completely before storing in an airtight container. 

Soft and Chewy Sugar Cookies

Sugar cookies are my absolute favorite cookie no matter the time of year.  I prefer mine to be soft and chewy rather than crisp like some people. 

These are chewy and buttery and probably the best sugar cookies in my opinion. 

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 1/2 cup decorative sugar for rolling cookies

Preheat your oven to 350 degrees.  Sift together your dry ingredients and set aside. 

Blend together your butter, egg, sugar, lemon juice, and vanilla.  Slowly mix in dry ingredients. 

Roll into 1 inch balls and roll in sugar.  Place on parchment paper lined cookie sheets and bake for 8-10 minutes.  Move to cooling rack to cool completely before storing in an airtight container. 

M &amp; M Forbidden Kiss Cookies
My wifey, Chelsea, used to make cookies like this and they were the bomb.com (HI SQUIDWARD!  I LOVE AND MISS YOU!)
Now, I&#8217;m a rebel so I used mini M &amp; M&#8217;s instead of mini chocolate chips like she does.  Someone lock me away.  I can&#8217;t be tamed.  
Also, there is no egg in these bitches, so no need to feel guilty for sneaking a bite (or twelve) of the dough while you are baking.  Besides, everyone knows cookie dough has no calories before it is baked. 
1 Cup Softened Margarine
1/3 Cup Sugar
1/3 Cup Light Brown Sugar (packed)
1 Teaspoon Vanilla
2 Cups Flour
1 Cup  Mini M &amp; Ms
1&#160;9oz. Bag Hershey Kisses
Blend together your butter and sugars until well mixed.  Mix in your flour.
After everything is well blended, stir in your M &amp; Ms. This is a little tough&#8230;this dough is thick.  I used my hands.  
Mold 1 Tbsp of dough around each one candy Kiss and place on an ungreased cookie sheet. 
Bake cookies at 375 degrees for 10-12 minutes.  Move from cookie sheet to a cooling rack to completely cool.
Enjoy!  These are super rich and go fast so make plenty!!

M & M Forbidden Kiss Cookies

My wifey, Chelsea, used to make cookies like this and they were the bomb.com (HI SQUIDWARD!  I LOVE AND MISS YOU!)

Now, I’m a rebel so I used mini M & M’s instead of mini chocolate chips like she does.  Someone lock me away.  I can’t be tamed. 

Also, there is no egg in these bitches, so no need to feel guilty for sneaking a bite (or twelve) of the dough while you are baking.  Besides, everyone knows cookie dough has no calories before it is baked. 

  • 1 Cup Softened Margarine
  • 1/3 Cup Sugar
  • 1/3 Cup Light Brown Sugar (packed)
  • 1 Teaspoon Vanilla
  • 2 Cups Flour
  • 1 Cup  Mini M & Ms
  • 1 9oz. Bag Hershey Kisses

Blend together your butter and sugars until well mixed.  Mix in your flour.

After everything is well blended, stir in your M & Ms. This is a little tough…this dough is thick.  I used my hands. 

Mold 1 Tbsp of dough around each one candy Kiss and place on an ungreased cookie sheet. 

Bake cookies at 375 degrees for 10-12 minutes.  Move from cookie sheet to a cooling rack to completely cool.

Enjoy!  These are super rich and go fast so make plenty!!

Elf Kisses
Now, you guys know how I like to throw things together and see how it turns out and this is one of those things.  Chocolate Crinkle cookies are probably my favorite cookie that my mommy makes at Christmas.  They are chewy and fudgey and just all together delicious.  
Around the holidays, Hershey usually makes a wide array of flavored Kisses.  The candy cane ones are sooo yummy.  Why not add the two together??  

1 cup unsweetened cocoa powder
1&#160;1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
1&#160;9 oz bag of Hershey&#8217;s Candy Cane Kisses
Beat together eggs, butter, sugar, and vanilla extract and set aside.  Sift together your dry ingredients (aside from confectioners&#8217; sugar) into a large bowl.  Slowly add to wet ingredients until well mixed.
At this point, you are going to want to cover the dough with plastic wrap and chill for at least 4 hours. 
Preheat your oven to 350 degrees and line your cookie sheets with parchment paper. (Please, use parchment paper&#8230;it will make your life easier)
Roll about a tablespoon of dough into a ball and roll in confectioners&#8217; sugar.  Place on cookie sheet about 2 inches apart.  Bake for 10-12 minutes.  Allow to cool slightly on baking sheet. 
Press on candy Kiss into the center of each cookie and move to cooling rack to cool completely.
Store in an airtight container for up to a week. 

Elf Kisses

Now, you guys know how I like to throw things together and see how it turns out and this is one of those things.  Chocolate Crinkle cookies are probably my favorite cookie that my mommy makes at Christmas.  They are chewy and fudgey and just all together delicious. 

Around the holidays, Hershey usually makes a wide array of flavored Kisses.  The candy cane ones are sooo yummy.  Why not add the two together?? 

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar
  • 1 9 oz bag of Hershey’s Candy Cane Kisses

Beat together eggs, butter, sugar, and vanilla extract and set aside.  Sift together your dry ingredients (aside from confectioners’ sugar) into a large bowl.  Slowly add to wet ingredients until well mixed.

At this point, you are going to want to cover the dough with plastic wrap and chill for at least 4 hours. 

Preheat your oven to 350 degrees and line your cookie sheets with parchment paper. (Please, use parchment paper…it will make your life easier)

Roll about a tablespoon of dough into a ball and roll in confectioners’ sugar.  Place on cookie sheet about 2 inches apart.  Bake for 10-12 minutes.  Allow to cool slightly on baking sheet. 

Press on candy Kiss into the center of each cookie and move to cooling rack to cool completely.

Store in an airtight container for up to a week.