ALCHOLIC APPLE PIE

INGREDIENTS

1 sheet refrigerated pie pastry One 21-ounce can apple pie filling ¼ cup brandy 1 teaspoon crystallized ginger, finely chopped ½ cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup old-fashioned oats ¼ cup cold butter, cubed ¼ teaspoon ground cinnamon 1/8 teaspoon salt

Tools:

One 9-inch pie plate

DIRECTIONS

Preheat the oven to 450 degrees.

Unroll the pastry into a 9-inch pie plate and flute the edges. In a large bowl, combine the pie filling, brandy, and ginger. Pour the mixture into the crust.

Place the brown sugar, flour, oats, butter, cinnamon, and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle the mixture over the pie. Cover the edges of the pastry loosely with foil.

Bake for 10 minutes. Reduce the heat to 350 degrees; remove the foil and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

Enjoy and dont eat and drive,

BACON WRAPPED TURKEY

Nothing's better than bacon, except when it's Thanksgiving day and your turkey is wrapped in some. This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon. 

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AVERAGE

3.28906

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INGREDIENTS

One 10-pound turkey 1 cup poultry seasonings 10 cloves garlic, minced 1 1/2 cups olive oil 1 pound bacon, sliced into thin strips

DIRECTIONS

Preheat the oven to 500 degrees. 

Wash the turkey inside and out and pat dry. Mix together the seasonings, minced garlic, and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin (you may not have to use all of the paste). Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove from the oven and turn the heat to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continute to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees. 

dont forget a side of stuffing, enjoy

PEANUT BUTTER AND CHOCOLATE CAKE

Chocolate Cake

1-1/4 cups all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp. kosher salt

1 tsp. baking soda

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.

Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray

Whisk flour and next 4 ingredients in a large bowl.

Add oil, vanilla and 1-1/4 cups water; whisk until smooth.

Fold in chopped chocolate.

Scrape into prepared pan. Bake 35-40 minutes or until tester comes out clean.

Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar

1/4 cup egg whites (from 2 large eggs)

1-1/2 tsp. vanilla

1/4 cup creamy peanut butter

6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes

Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.

 Beat in vanilla and peanut butter.

With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.

I had a Hershey bar with almonds and g

PINAPPLE CHEESECAKE CUPCAKES

PINEAPPLE CHEESECAKE CUPCAKES

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

READY, SET GO:

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR aweSome sELF!!

DARYLS PALMIEARS EDABLE NECKLACE

Daryl’s PalmiEARS

2 sheets thawed puff pastry

½ cup butter, melted

½ cup sugar

2 tbsp cinnamon

Congrats on having electricity. Instead of using it to send messages to fellow apocalypse survivors, flagrantly waste the power by preheating your oven to 350F.

While the oven preheats, unfold your puff pastry sheets.

Melt the butter and spread it evenly on both sheets.

Now spread each buttered puff pastry with half the sugar and cinnamon.

Here’s the moderately tricky part. When you make normal Palmiers, you roll each side of the puff pastry towards the middle so you have two evenly sized spirals connected by a tasty dough membrane. Ears aren’t shaped like that, though. Instead, you want to roll one side so it takes up ⅔ of the dough and the other side so it only uses ⅓ of the dough. That way you’ll get the nice shell of an upper ear with the narrowed question mark of the lower ear. Feel free to stare at your friends ears as you struggle to come up with better metaphors. They won’t consider that suspiciously creepy at all.

Once you’re satisfied with your rolling, cut the long tube of dough into 2 inch thick slices.

Put the slices on a well buttered cookie sheet 2-3 inches apart. Much like an aging man, they need room to spread.

Bake at 350F for 10-12 minutes, or until the ears are the golden brown shade of white people who enjoy tanning a little too much.

Let the cookies cool completely. When they’re the texture of distressingly cold zombie ears, string them through a length of kitchen twine in order to make a disturbingly edible necklace. Make sure to knot the twine behind each ear so they don’t all bunch up in the middle.

eat the zombie ears dont let the zombies eat yours,

SPICY CHEDDAR FINGERS

Great for your walking dead parties or halloween, easy fun recipe to creep out 

sudmited by David Malosh

Yields: 3 dozen

Total Time: 1 hr

Cook Time: 15 min

Oven Temp: 350

Ingredients

 U.S. Metric Conversion chart

1/2 pound(s) extra-sharp white cheddar cheese

6 tablespoon(s) unsalted butter, softened

1 teaspoon(s) Kosher salt

1/2 teaspoon(s) cayenne pepper

1 cup(s) all-purpose flour

1 large egg yolk, mixed with 1 tablespoon of water

36 (about 1/3 cup) sliced almonds

Directions

In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.

Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.

Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve. .

CHOCOLATE CHIP COOKIES WITH MAPLE SYRUP AND BACON

Chocolate chip cookies with a special addition; maple syrup and bacon!

Author: Sandra @ The Foodie Affair

Serves: 4 dozen

Ingredients

1 pound bacon, cooked until crispy, well drained, cooled and cut in small pieces

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed brown sugar, plus extra for sprinkling

½ cup maple syrup (use real, not flavored)

½ teaspoon baking soda

¼ teaspoon sea salt, plus extra for sprinkling

2 teaspoons maple extract

2 eggs

2¾ all purpose flour

1 12-ounce bag of milk chocolate chips

Instructions

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a large bowl, beat together the butter, brown sugar, maple syrup, baking soda, salt, and maple extract until light and fluffy. Add the eggs one at a time.

Mix in flour until well blended. Add chocolate chips and bacon. Using a one inch cookie scoop, scoop batter on prepared baking sheets. Sprinkle tops lightly with sea salt and brown sugar. Bake for 10-12 minutes or until golden brown. Cool before transferring to a cooking rack.

p.s

No bacon for you? These cookies taste delicious without the bacon.