Messy Jessy's Kitchen

Messy Jessy’s 1st Annual Sweet Treat Exchange – The Purpose

macrackalackin — Tue, 20 Dec 2011 03:11:41 +0000

The Purpose

(This is part of 3 posts. Click here for the first post and here for the second.)

We got to laugh.

We got to eat some good food.

We got to take home some really good treats.

And we got to make a difference in the life of others.

Together 17 women and 1 man pulled their resources, each giving what they could and if they could and we raised $130.

We bought a goat and 2 chickens.

Goats nourish hungry children and families with healthy milk, cheese, and yogurt. Chickens provide fresh eggs that are rich in protein and nutrients, and extra eggs and chicks can be sold to pay for basics. To learn more about what one goat and two chickens can do for a family, click here.

We also were able to give to help mothers in Afghanistan.

Every 30 minutes, an Afghan woman dies of childbirth-related complications. In fact, tragically, almost half of all deaths of women age 15-49 in Afghanistan result from complications during pregnancy and childbirth. Most of these deaths could be prevented with increased access to maternal health services. To learn more about what just a little less than a dollar a day can do for other women, click here.

To see how you can make a difference both in the United States and around the world, visit World Vision’s Gift Catalog.

My hope is that someday me and a bunch of women from the Midwest will have built a school. Till then maybe we’ll just start with this or this.

Messy Jessy’s 1st Annual Sweet Treat Exchange – Brunch and Exchange

macrackalackin — Tue, 20 Dec 2011 02:57:05 +0000

The Exchange & Brunch

(This is part of 3 posts. Click here for the first post and here for the third.)

In case you’ve never been to one, it’s pretty simple. Each guest makes their favorite treat. I went with treats instead of cookies because … well, for one, my mom CANNOT make cookies to save her life and she’s not a lone. Plus there are so many yummies out there that get looked over that aren’t cookies. You decide how much each guest should bring; I chose 2-3 dozen. Then guests come and exchange and take home a little bit of everything. Next year I think I’ll ask for 3-4 dozen and let us sample while we are there.

I, along with the help of a friend and my mother, provided some brunch like food for the women to enjoy as they chatted and looked the treats over. We also played a trivia game which came with prizes, had a door prize, and had prizes for the prettiest, the easiest, the most creative, and most adventurous.

Ice cubes in the shapes of gloves, snowmen, snowflakes and stocking hat

How about some gingerbread men (sugar) with your coffee? Thanks to my mom for coming over the night before and helping create.

Grinch Punch

Delicious egg casserole by Meagan with Honey muffins and jam, and Banana Nut Crunch Muffins, and Caramel Corn

And of course, the cutest little chef of all

Who could not for the life of her stay still... and she's off to the kitchen ... watch out Rachael Ray!

Messy Jessy’s 1st Annual Sweet Treats Exchange – The Idea & The Invite

macrackalackin — Tue, 20 Dec 2011 02:45:44 +0000

So a dear friend told me I should blog about this little party I had. I shrugged my shoulders and acted all “why would I do that?” Truth is it was a good idea; it just seemed weird to me to write it. It feels a bit like shining a light on me. But I must confess after reading her very nice blog post about it, it really is a good idea and I need to do it.

‘Cus maybe you’ll get to thinking … thinking how you can have a little fun, enjoy friends and food, and make a difference in someone’s life all at the same time and without ever leaving your own kitchen (well… except for supplies).

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The Idea

(This is part of 3 posts. Click here for the second post and here for the third.)

Born out of boredom, echoes of depression due to health problems as a result of pregnancy, labor, and childbirth that seemed never ending, and out of figuring out how to transition from working to staying at home and while loving it (the home thing), still missing the other thing (working).

I needed a project. I needed a goal. I needed something to accomplish. I needed something to do. I needed something that got me out of myself. I needed something that got me out of the house or got people in my house. I needed some laughter. I needed some hope. I needed to make a difference.

And so Messy Jessy’s 1st Annual Sweet Treat Exchange was born.

My Cindy Lou inspired outfit for the day - one of the few times I'll be in this much pink

The Invite

How The Grinch Stole Christmas was my theme. I am thinking that each year I’ll have a different theme and will find ways to involve the guests more in this. Just not sure how yet.

Sugar Cookies Attempt 1

macrackalackin — Thu, 15 Dec 2011 23:23:45 +0000

So I about a week ago I decided that I was going to try to make the perfect sugar cookie. Perfect according to my husband’s taste buds. Since then I’ve looked at a couple sugar recipes from my cookbooks and online; I’ve even had a recipe sent to me and been given suggestions.

This afternoon I started with the soft sugar cookie recipe from one of my cookbooks and stole the idea of adding milk as an additional ingredient (milk) from this online recipe.

Sugar Cookie Ingredients

1 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg (original calls for 1/4 but I was nervous about the taste for my husband)

Frosting Ingredients

1/4 cup butter, softened
3 cups confectioners’ sugar (why do we say this instead of powdered?)
1 tsp almond extract
2-4 tbsp hot water

Kitchen Tools

2 mixing bowls
Mixer
Measuring cups and spoons
Cookie sheet
Cookie/Ice Cream Scoop/Teaspoon
Knife

Baking Directions

First the cookies,

I decided to get all my ingredients together ahead of time.

This seemed to really help with clean up and less time searching for something or having to reach in the back of a shelf mid-mixing.

To soften butter, set out ahead of time and let get to room temperature. I find that slicing it up when I remove from the fridge seems to help it come to room temperature quicker though this could just be a mind trick. :)

1. In a large mixing bowl, cream butter and sugar until light and fluffy.

Note: I think this happened b/c my butter wasn’t soft enough. I got impatient and didn’t plan well in time. No biggie, just had to un-goo everything and slow down the process a bit.

2. Beat in the eggs, vanilla and almond extract.

3. Combine the flour, cream of tartar, vanilla, nutmeg, baking soda and salt.

4. Gradually add to wet mixture.

5. Drop rounded teaspoon size balls onto ungreased baking sheet and bake at 350 degrees for 8-10 minutes. I found the lesser time kept the less dry (though none were dry), more doughy but still done.

6. Cool completely.

And now the frosting,

1. Combine butter, sugar, and extract together. Add 2 tbsp of water and mix. Keep mixer down in bowl and don’t bring up and around, just slowly move through sugar. This minimizes the powdered sugar from dusting your counters and you. :) Add more water as needed for the consistency you want.

And now I just wait for the husband to taste and rate ‘em.

2. Frost cooled cookies.

The Gauntlet Has Been Thrown

macrackalackin — Tue, 06 Dec 2011 02:23:30 +0000

My husband loves sugar cookies.

I mean, he absolutely adores them.

Scott is an amazing husband. He is a laid back man, not prone to excitement and who prides himself on his ability to control himself in just about every situation which makes for an interesting, never dull, dynamic when married to me.

There are a few things though that act as his personal kryptonite: white yellow cake with no icing, Oreo cookies, and sugar cookies.

If they are in the house he eats them without restraint.

This is where he lets loose.

I find it cute.

I find it a relief to see even him forget himself …

and indulge …

recklessly …

impuslively …

without thought.

Okay so it’s just sugar cookies but I got to take the “wild side” where I can find it.

But,

and this is a big BUT,

he prefers the store bought kind.

Not a bakery.

Not from the bakery section of a nice, local grocery store that is known for its sweet treats.

Sugar cookies from the local Wal-Mart.

In a box, in an aisle.

He prefers those to homemade straight from the oven with homemade icing.

He feels the same way about brownies which I sort of get.

But sugar cookies?

Cookies in general are always way better homemade.

So the gauntlet has been thrown.

I am on a mission to find a recipe for sugar cookies that will knock the socks off of Scott.

I want a cookie recipe that will have a plate of cookies gone before the night is over.

So … what makes a good sugar cookie recipe?

Guest Post: Frosting for the Cause

macrackalackin — Fri, 25 Nov 2011 17:17:57 +0000

I am so excited to share a post I did for Frosting for the Cause today. It’s in tribute to my mother, in celebration of who she is, being 9 years cancer free, and for her her delicious banana puddin’, which of course has my own twist on it.

Here is just the start …

This past year I’ve grown an obsession with baking. Baking things I find. Baking things I create.

My husband just shakes his head when I bring home a new cook book. How many is too many? At one point should I seek professional help?

I’m not sure exactly where this new found love came from. My mother can’t make cookies to save her life. She often came to class parties with a bag of Oreos. I always thought it was because she worked at home and outside the home and there simply wasn’t enough time in the day. As I look back now, I realize it probably had more to do with the fact that she really couldn’t bake a batch of cookies without burning them. Ever.

Head on over to Frosting For the Cause to read the rest …

It’s the little things … OR what to do with left-over apple pie filling

macrackalackin — Thu, 24 Nov 2011 03:51:27 +0000

So last Saturday I made these tasty treats. The recipe makes 8 and since my husband doesn’t eat fruit, I decided to only make 6. 2 for my mom. 2 for my dad. 2 for me. I didn’t think any of us needed to eat another one and add to our waistlines … no matter how good they turned out.

But now what to do with the left over pie filling?

Monday morning, I got creative.

I used a basic muffin recipe.

Threw in the apple-pie filling.

Added 1/2 a cup of peanut butter.

And WALA!

Peanut Butter-Apple Pie Muffin!

I’m pretty stoked with this little spur-of-the-moment creation.

And the moms at Moms’ Group seemed to enjoy them.

It’s the little things in life that get me excited.

Now if I could only have come up with a breakfast creation for the little bit of pastry dough I had left.

Suggestions anyone?

Mini Apple Pies – Super Delicious, Easy, Ingenious, and Cute

macrackalackin — Mon, 21 Nov 2011 02:19:56 +0000

Last night my padres joined us for a pre-Thanksgiving dinner. This year we will be spending Thanksgiving with Nana and Pa so Grandma and Poppa joined us for some yummy, homemade broccoli/cauliflower/cheese soup, accordion potatoes, and these yummy, mini apple pies.

This is a really ingenious idea. Personal mini apple pies. Great portion control … unless of course, you eat like 4 at a time. Fun for the kids too. There are a couple steps – bake apples, make dough, chill dough, roll and cut dough and then bake – which can seem at first a bit overwhelming but once you do it you realize they are easy steps to do. You can do one and go to work on something else and come back and finish that step and start another. And then go do something else again.

And I actually found these less intimidating to make, the dough part, than an actual standard pie (which I’ve only done once). I am always nervous at the thought of making homemade pie crust and struggling with the kneading and rolling. But when you are just making smaller versions … well it just seemed more doable to me.

And they turned out great!

Yummy!!!

Thank you to Momma’s Gotta Bake for sharing.

Candy Bar Creations: Almond Joy

macrackalackin — Mon, 14 Nov 2011 21:11:12 +0000

Snickers for Dad.

Almond Joy for Mom.

That’s what I remember getting at the convenience store when I was old enough to start spending my own money and buying things for my family. Dad loved Snickers. Mom loved Almond Joy.

For the longest time I stuck to eating Snickers with my dad. I always thought coconut, since it’s a fruit (right?), was at best healthy (i.e. good for you) which meant it was incompatible with something as naughty as chocolate and at worst was just plain gross in both taste and texture. Somewhere along the line I had gave it a try and had an epiphany, it’s pretty good. And coconut is too.

So now that I’m baking … A LOT… and have found a niche for muffins and cupcakes… and am learning to be adventurous and make my own creations I’ve been trying to figure out how to take candy bars and make them into a dessert. It’s essential that whatever dessert I create be inspired by the candy bar and not just a chocolate cupcake with a miniature candy bar throw on top or baked inside. While perhaps delicious that seems a bit too simple and lacking some creativity.

Well this morning I put together my first rough draft of my first Candy Bar Creation: Almond Joy Cake(s).

Without further ado, here it is …

Chocolate Cake Ingredients

3/4 cup butter, room temperature
3 eggs, room temperature
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsps vanilla
1 1/2 cups coconut milk

Coconut/Almond Filling Ingredients

1/2 cup slivered almonds, chopped up a bit**
3/4 cup heavy cream
3/4 cup sugar
pinch of salt
2 tsps vanilla
2 cups coconut

Whipped Topping Ingredients

1 cup heavy cream
1/2 tsp coconut extract
2 tbsps powdered sugar

Chocolate Topping Ingredients

1/4 cup Semisweet chocolate, OR 1/4 cup milk chocolate OR 2oz unsweetened chocolate baking pieces
Small spoonful of vegetable shortening if needed

Kitchen Tools

2 Mixing Bowls
1 Saucepan
Mixer
1 Wooden Spoon
Measuring cups and spoons
Baking/cooking spray
Muffin pans, bread pans, or 13×9 pan

Baking Directions

First the cake,

Grease bottoms of baking dishes you are using. I used three mini bread pans and 1 regular bread pan.**
Preheat oven to 350 degrees.
Mix all the dry ingredients together and set aside.
In another bowl, beat butter for about 30 seconds on medium to high speed.
Gradually add sugar, about 1/4 cup at time, until combined.
When all the sugar is added, beat for about 2 minutes at medium speed. You want to achieve a light, fluffy texture.
Add 1 egg at a time, beating after each egg is added.
Add in vanilla and beat.
Add in flour and coconut milk, alternating between the two. Beat on low speed and beat after each addition just until combined.
Once all the flour and milk have been added, beat for about 20 seconds more on medium to high speed.
Pour in dishes.
For mini bread pans, I recommend 25-30 minutes. Check at 25 and do the additional 5 minutes if needed. You want to avoid the top getting dry and crumbling. For larger bread pans, I recommend 30-35 minutes and for a 13×9 pan, 35-40 minutes (again checking at the minimal time needed and adding time in the oven as needed).
When done let cool on wire rack in pans for 10 minutes.
Remove from pans and let cool for another 10 minutes.**

Next the filling,

Place the cream, sugar, pinch of salt, and almonds in the saucepan and let simmer until sugar is dissolved. About 3 minutes.**
Remove from heat and add vanilla and shredded coconut.

And now the whipped topping,

Mix cream, coconut, and sugar with mixer on medium speed until soft peaks form. About 10 minutes. Be careful not to whip too long and make butter. :) You are basically looking for it to thicken up.

For the chocolate drizzle,

Melt the chocolate in the microwave or on stove top, your preference.
Add shortening if needed to make it more fluid like.

To assemble:

Slice cake in half length-wise.**
Remove top half and set to side.
Spoon coconut/almond filling on bottom half. Be generous.
Replace top half.
Pour whipped topping over top of chocolate cake (spoon it on or use pastry bag or plastic bag).
Drizzle chocolate on top
Wala! You’re done!**

**Tips:

You can use more almonds if you want.
If you chop up a bit more, you are not looking to grind them up or have tiny pieces, just smaller pieces.
I would lean toward using the mini bread pans or the 13×9 dish. They seem to bake up better.
Letting cakes cool completely, though it seems a pain, is essential to the assembling process.
You can roast the almonds before hand if you wish.
You also don’t have to add the almonds in until you do the coconut.
Use a bread knife.
When I do this again I will either use a muffin pan or a 13×9 pan. If you use a 13×9 pan you can use a round or square cookie cutter to cut cake. If you do this leave cake in the 13×9 pan.
When done you could add a few almonds on top for additional fun and taste.

Inspired by the following recipes (I took a little from all three and made a few adjustments to come up with my cake):

My Little Chef

macrackalackin — Mon, 14 Nov 2011 20:00:11 +0000

This is my amazing 9 month old! I bought this up in Galena at a cute little store that I can’t remember (I’d love to give them a shout out) a couple months ago. Daddy was working up there and Zoe and I joined him for a night and a day of shopping/exploring the town.

She had so much fun in this outfit or more accurate, she had so much fun playing with the whisk. In her mouth. Banging in the bowl. Stirring in the bowl. I can’t wait till her and I can make chocolate chip cookies together.

And if you are looking for a creative, fun and professional photographer, check out Phoenix Photography.