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...

Whiskey Toffee Nuts

What the Hell? Booze! Bacon! Butter! Sugar! Nuts! HELL YES! Five of my favorite things boiled together in a sloppy slurry of adult quality snacking goodness. You want these nuts in your mouth. Now. What the hell should I drink? These are, after all, whiskey nuts. Whiskey is the obvious choice, but beer is also a fine companion. I’m a fan of Jameson and Bulleit Rye in the whiskey department. What the hell should I listen to? Whiskey in the Jar by Thin Lizzy. Strong and smooth. Whiskey Toffee Nuts   Save Print Prep time 10 mins Cook time 45 mins Total time 55 mins   Author: Embrace the Cheese Recipe type: Snacky snack! Cuisine: Boozetastic! Serves: 6 Ingredients 1 lb. slab bacon, diced 1¼ C. of raw sugar (Turbinado sugar) 4 Tbls. unsalted butter ¾ C. whiskey of your choice 1 C raw peanuts (or any other raw nuts. Whole Foods is the only place I've been able to find raw peanuts without the skin.) Instructions In a large cast iron skillet cook the bacon over medium heat until crisp. When cooked, drain on paper towels. Meanwhile in a medium-sized, heavy bottomed sauce pan bring the sugar, butter, and whiskey to a boil. Lower the heat and slow boil until the liquid is thick, very bubbly and reduced to half it's original volume. Stir occasionally. Add the raw peanuts (you can use any kind of raw nut) but if you use roasted nuts they may end up burning and turning black. Stir the nuts constantly, as the liquid reduces. Eventually all the moisture will evaporate and the sugar mixture will look like wet sand. Keep stirring and as the sugar begins to caramelize add the cooked bacon. Keep stirring until most of the...

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...