Corn, Broccoli, Tomato and Cheese Pasties...

What the Hell? Golden, flaky pockets of veggie goodness. Think of them as homemade Hotpockets. Make these and freeze them for future instant hangover, handheld, booze soaking relief. They’re time consuming to make, but totally worth it. If you want to get fancy, serve them with some marinara dipping sauce. These can be made appetizer size or main course size. Appetizer size will yield 32 pasties, main course size will yield 16. What the hell should I drink? A Moscow Mule would be lovely with there. Vodka, good quality ginger beer, a pinch of grated ginger and a big squeeze of lime juice on the rocks. Yeah, that goes down real nice. What the hell should I listen to? All kinds of Girls by the Real Kids. You’re gonna need something poppy and upbeat to keep you rolling and stuffing. Corn, Broccoli, Tomato and Cheese Pasties   Save Print Prep time 1 hour 30 mins Cook time 40 mins Total time 2 hours 10 mins   Author: Embrace the Cheese Serves: 16 or 32 Ingredients Pastry dough 3 C. unbleached, all purpose flour ½ tsp. salt 2 sticks unsalted butter, cubed and chilled solid 10-15 Tbls. ice water Filling 1.5 C. finely chopped broccoli florets 1.5 C. corn kernels 1 C. shredded, part-skim mozzarella cheese 15 oz. carton of low-fat ricotta cheese 4 scallions, thinly sliced ¼ C. chopped, fresh basil ½ C. finely chopped, sun-dried tomatoes ½ tsp. garlic powder ¼ tsp. kosher salt ¼ tsp. black pepper 1 egg 2 Tbls. water Instructions Pastry dough Wisk together the flour and salt Cut in the chilled butter until the mixture resembles coarse corn meal Gradually mix in the water until the mixture just comes together and forms a stiff ball. For appetizer size...

Crack-a-licious Frosting...

What the Hell? The most amazing buttercream frosting EVER! It’s crack. Once you’ve had this, you won’t want any other buttercream. You’ll crave it. You’ll NEED it. It will haunt your damn dreams. It takes a little bit of extra time, but it’s so worth it! Super creamy, not too sweet and makes a ton. The best part is you can make it ahead and freeze it! Thaw in your fridge and give it a good whip before frosting your cake. Sweet, creamy bliss I tell you! What the hell should I drink? I’m gonna go with a White Russian on this one. The Dude Abides. What the hell should I listen to? Sugar Sugar by The Archies. Sweet! Crack-a-licious Frosting   Save Print Prep time 20 mins Cook time 30 mins Total time 50 mins   Author: Embrace the Cheese Recipe type: Dessert Serves: a three layer cake Ingredients Cooked base 2 C. whole milk, room temperature 6 Tbls. unbleached, all-purpose flour ¼ tsp. salt Buttercream 1 lb. unsalted butter, softened 2 C. granulated sugar 1 Tbls. vanilla 2 Tbls. meringue powder Instructions Cooked Base In a medium pot, whisk together the milk, flour and salt. Cook over medium heat, stirring constantly until mixture comes to a boil and becomes very thick. Scrape mixture into a large, shallow dish. Immediately cover surface with waxed paper. Make sure the waxed paper is touching the surface of the mixture. You don't want a skin to form. Set mixture aside and allow to come to room temperature. Once it's room temperature, place in refrigerator to chill. Buttercream When you place the milk and flour mixture in the refrigerator, start the buttercream. In a large bowl, whip the butter with an electric mixer. You want to really...

Coconut Pecan Chewy Cookies...

What the Hell? Chewy, nutty and sweet. Just like you! Okay, maybe not the sweet part. Almost like candy, the cookie equivalent of an Almond Joy. What the hell should I drink? A bottle of Samuel Smith’s Organic Chocolate Stout. It’s beer candy. Seriously, it’s like drinking a chocolate bar laced with boozey goodness. You need this beer. What the hell should I listen to? Hellraiser by The Sweet. Natural born raver, yeah! YEAH! Coconut Pecan Chewy Cookies   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Author: Embrace the Cheese Recipe type: Cookie Serves: 30 Ingredients Dry 1¾ C. unbleached all-purpose flour 1½ tsp. baking powder 1 tsp. salt Wet 2 sticks unsalted butter, room temperature 1 C. sugar 1 lg. egg 2 tsp. coconut extract 3.5 C. sweetened coconut 1¼ C. chopped pecans Chocolate drizzle 1 C. dark chocolate chips Instructions Preheat over to 350° Sift together dry ingredients and set aside. In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and coconut extract and beat until fluffy and well combined. Add the coconut and pecans and mix well. Gradually add the flour mixture until well combined. With your hands, pinch off golfball sized pieces of dough and roll into a ball. Place balls on parchment lined baking sheets and flatten with your finger tips. Bake for 11-13 minutes. Do not over bake, cookies should still look a wee bit shiny on top. Remove from oven and allow to rest on baking sheet for 10 minutes to firm up. Move to wire rake to finish cooling. Chocolate Drizzle Place chocolate chips in a microwave safe bowl. Slowly melt the chips in the microwave, being careful to stir...

Sugar Cookie

What the Hell? Sugar cookies! Everyone loves a good sugar cookie. These are soft, melt-in-your-mouth, sweet cookie goodness. This recipe does not need to be refrigerated or anything. Super simple. The key is to slightly under bake these babies so they don’t get hard and crunchy. What the hell should I drink? A sugar cookie martini! Sugary, boozy, sweet overkill. Cookies and booze! Together at last! Ingredients: 1 sugar cookie, crushed 2 ounces Irish Cream 1 ounce vanilla vodka 1 ounce Butterscotch Schnapps Directions: Dip the rim of a chilled martini glass into water, then into the crushed sugar cookie. Combine Irish Cream with vodka, schnapps and ice in a martini shaker. Gently shake and strain into the prepared martini. What the hell should I listen to? C is for Cookie by Cookie Monster. It’s good enough for me! C’mon, sing-a-long. Sugar Cookie   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Sugar cookies! Everyone loves a good sugar cookie. These are soft, melt-in-your-mouth, sweet cookie goodness. This recipe does not need to be refrigerated or anything. Super simple. The key is to slightly under bake these babies so they don't get hard and crunchy. Author: Embrace the Cheese Recipe type: Cookie Serves: 30 Ingredients Cookies 3 C. unbleached, all-purpose flour 1½ tsp. baking powder ½ tsp. salt 1 egg 2 sticks unsalted butter 1½ tsp. vanilla 1 C. sugar Milk Icing 2 C. powdered sugar, sifted 2 Tbls. meringue powder 2 tsp. clear vanilla or almond or flavor of your choice ½ tsp. salt 4 Tbls. milk any color food coloring Instructions Cookies Preheat oven to 350° Mix flour, baking powder and salt together in a medium bowl and set aside. Cream sugar and butter together...

Connie’s Chocolate Chip Cookies...

What the Hell? The best, chewy, gooey, most amazing, chocolate chip cookie you will ever shove in your unworthy pie hole. The recipe was painstakingly crafted by my friend Connie Hansen. She is a cookie savant. She is making the world a better place, one cookie at a time. She sells her delicious gifts of cookie love locally in Columbus, Ohio. If you are ever in the area be sure to order a batch from her. Check out Constance Cravings for more details and to see all of her other cookie offerings. What the hell should I drink? Most folks would say milk is a chocolate chip cookies’ best friend. I’m not gonna deny this, but I’ve got to say, a nice White Russian goes really well with chewy, chocolate chip cookie goodness. What the hell should I listen to? A classic cookie, needs some classic rock. Unchained by Van Halen. Yes! Connie's Chocolate Chip Cookies   Save Print Prep time 20 mins Cook time 50 mins Total time 1 hour 10 mins   This is the best chewy, fulfilling chocolate chip cookie EVER! It will change your life, it's that good. This recipe was perfected by my friend Connie. She wants to make the cookie world a better place. Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 30 Ingredients Dry 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3½ C. unbleached, all-purpose white flour Wet 2 sticks unsalted butter, soften (room temperature) 1 C. dark brown sugar, firmly packed 1 C. light brown sugar, firmly packed ⅓ C. white granulated sugar 2 lg. eggs 4 tsp. pure vanilla extract 2 12ozs bags semi-sweet chocolate morsels Instructions Preheat oven to 375° In a large bowl, sift together dry ingredients....

Chocolate and peanut butter sandwich cookies...

What the Hell? Mmmmmm chocolate. Mmmmmm peanut butter. Mmmmmmm sandwich cookies. What the hell should I drink? A big, thick, chocolate stout. Rogue Chocolate Stout is yummy. What the hell should I listen to? Get out of my way by Roachpowder. It’s what you’ll be saying to anyone who tries to block your ingestion of these babies. Chocolate and peanutbutter sandwich cookies   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 20 Ingredients Dry ingredients 2½ C. unbleached, all purpose flour ½ C. unsweetened coco powder 1½ tsp. baking powder ½ tsp. salt Wet ingredients 2 sticks unsalted butter 1 C. sugar 2 tsp. vanilla extract Filling 1 C. smooth peanut butter ¼ C. confectioners sugar Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, coco powder, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. Add egg and vanilla mix until well combined. Gradually add in flour mixture, mix well. Dough will be a little dry. Use your hands to form dough into a large ball. Cover with plastic wrap and let dough rest for 5-10 minutes. On a lightly floured surface, roll to ⅛” thick. Use 3″ circular cookie cutter (or whatever tickles your pickle). Make 40 circles. Use a cake decorating tip and cut holes into the center of 20 of the circles. Place cookies on parchment lined cookie sheet. Bake for 7 minutes. DO NOT over bake! Cookies should still look slightly moist when you take them out of the oven. Let cookies rest on cookie sheet for 10 minutes to continue baking and firm up....

Jammy Dodgers with Raspberry & Almonds...

What the Hell? I love Jammy Dodgers and I love almond cookies. Why shouldn’t they live together in one happy cookie? Now they can. Tangy raspberry burst with smooth and rich almonds all in a happy sandwich cookie of love. What the hell should I drink? A nice fruity lambic is the way to go. Lindemans Framboise would be a lovely raspberry slap in the face and work wonderfully these babies. What the hell should I listen to? Psychotic Reaction by The Count Five. It’ll give your sugar buzz something to shake to. Almond Raspberry Cookies   Save Print Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins   I love Jammy Dodgers and I love almond cookies. Why shouldn't they live together in one happy cookie? Now they can. Tangy raspberry burst with smooth and rich almonds all in a happy sandwich cookie of love. Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 20 Ingredients Dry ingredients 2½ C. unbleached, all purpose flour ½ C. almond meal (finely ground almonds) 1½ tsp. baking powder ½ tsp. salt Wet ingredients 2 sticks unsalted butter 1 C. sugar 1 Egg 1 tsp. vanilla extract 1 tsp. almond extract Filling ¾ C. raspberry preserves 1 Tbsp. meringue powder Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, almond meal, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. About 10 minutes Add egg, vanilla and almond extract, mix until well combined and the sugar is no longer gritty. Gradually add in flour mixture, mix well. Dough may be a little dry. Use your hands to form dough into a large ball. Cover...

Cinnamon Toads

What the Hell? Halloween is right around the corner and it’s time to fill your pie hole with some hoppingly good cinnamon toads! Toads! Covered with cinnamon! The way nature intended. What the hell should I drink? Mulled wine or spiced rum spiked cider. What the hell should I listen to? Get in the mood with a little Cinnamon Girl cover by Loop. Sorry Neil, love your songs, I’m just not a fan of your voice. Cinnamon Toads   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Sweet, spicy and hopping good! Author: Embrace the Cheese Recipe type: Cookie Serves: 24 Ingredients Cookie Dough 3 C. unbleached, all purpose flour 1 tsp. salt 2 Tbsp. cinnamon 1½ tsp. baking powder 1 C sugar 2 sticks (1 C) unsalted butter 1 egg 1 tsp vanilla ½ tsp lemon zest Icing ½ C. confectioners sugar 1 Tbsp. meringue powder 1 Tbsp. + 1½ tsp. milk ½ tsp. vanilla 3 Tbsp. sugar 2 tsp. cinnamon Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, cinnamon, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. Add egg, vanilla and lemon zest, mix until well combined. Gradually add in flour mixture, mix well. Dough will be a little dry. Use your hands to form dough into a large ball. Cover with plastic wrap and let dough rest for 5-10 minutes. On a lightly floured surface, roll to ¼"-3/8" thick. Use toad shaped cookie cutter (or whatever tickles your pickle). Place cookies on parchment lined cookie sheet. Bake for 8-10 minutes depending on the size and thickness of your cookie. DO NOT over bake!...

Chewy peanut butter cookies...

What the Hell? Crunchy on the outside, chewy on the inside. Full of peanut buttery goodness. The best peanut butter cookie you will ever have. What the hell should I drink? Milk. That’s all I got. I have no idea what booze goes well with peanut butter. You’ll have to figure that one out for yourself. Go forth and experiment! What the hell should I listen to? A song about peanut butter, of course! Peanut Butter by the Marathons. Dig it. Peanut butter cookies   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Crunchy on the outside, chewy on the inside. The best damn peanut butter cookie you will ever eat. Author: Embrace the Cheese Recipe type: Cookie Cuisine: American Serves: 36 Ingredients Dry: 1½ C. unbleached, all-purpose white flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2½ C. quick oats Wet: 2 sticks unsalted butter, soften (room temperature) 1 C. chunky peanut butter ½ C. light brown sugar, firmly packed ½ C. dark brown sugar, firmly packed 1 C. granulated sugar 2 lg. eggs 2 tsp. pure vanilla extract 1½ C. lightly salted peanuts Instructions Preheat oven to 375° In a large bowl, sift together flour, baking powder, baking soda and salt. It’s very important that these are sifted. I use a fine mesh strainer and a whisk over a large bowl to sift. Traditional hand sifters suck. Mix in oats. In a large bowl, cream butter and peanut butter together with a mixer on medium until light and fluffy. Add sugars until well blended. Beat in eggs and vanilla. Gradually add flour/oat mixture. The dough will be very stiff. You may have to mix the last bit of flour/oat...

Crusty Bread Ball

What the Hell? No kneading. No fuss. This is by far the simplest bread recipe I’ve ever come across. It’s almost fool proof. This is an adaptation of a recipe from Simply So Good. This recipe will change your life. Seriously. Eat it! This is a very rustic loaf with big airy holes throughout similar to ciabatta. It’s crusty on the outside and chewy on the inside. This recipe is for a flavored loaf. You can leave out the roasted garlic, Parmesan, sun-dried tomatoes and olive oil for a plain, simple bread. Grab yourself a bottle of hearty red wine and some good cheese and have at it. Bliss I tell you! This is a big ball of bready bliss! If you don’t know how to make your own roasted garlic, I feel bad for you. You can learn if you click here. It’s super easy. You will thank me. What the hell should I drink? A big hearty red What the hell should I listen to? Here’s some inspirational music to get you started. Age of Pamparius by Turbonegro. Yeah, yeah, yeah the song has nothing to do about bread. It’s about mother fucking pizza! Crusty Bread Ball   Save Print Prep time 18 hours Cook time 45 mins Total time 18 hours 45 mins   No kneading. No fuss. Rustic loaf that's crusty on the outside and chewy on the inside. The key to this bread is baking it in a covered 3 or 4 qt. enameled cast iron pot. This is a must! It allows enough steam to build up to create the chewy crust. Author: Embrace the Cheese Recipe type: Bread Serves: 1 loaf Ingredients Bread base 3 C. unbleached, all purpose flour 1¾ tsp. salt 1 tsp. active dry...