your goose is probably only half-baked at this point

I made this recipe as a treat to take to the first screening I attended of Star Wars IX: Rise of Skywalker , which I enjoyed far  more than I'd thought I would (translation: I loved it, shrieked several times with joy, laughed, and at the end, I sobbed because I'm just a hot mess sometimes, whaddya want).  I saw the movie with a bunch of coworkers, so of course I offered to share my snack with them, only to discover that New Englanders don't know what puppychow/dog food/muddy buddies  is.  Like ... how?   Did y'all never go to day camp in the summer?  Vacation Bible School?  4H? (The answer: no.  And if they did, this wasn't served.  I and all of my midwestern acquaintances are horrified , I tell you! Horrified.) I'm uploading this recipe because a) the original recipe  makes twice as much as will fit in my largest mixing bowl and y'all I don't need that much of this treat lying around my house; b) I really don't like having to do me...

I have such  a weakness for Irish cream.  One of my favorites -- if not my favorite -- form of alcohol.  And now that I've discovered that I can make frosting out of it?  Please send help, my waistline weeps. But send a cake along with the help, because I've got this great frosting, see, and we could frost a cake with it ... This makes the perfect amount to put on top of one single layer of cake.  I'd triple it for a double-layer cake you want to cover on all sides. Cheers! Lap It Up, Fuzzball Irish Cream Frosting Ingredients Single layer 1 1/2 cup confectioners' sugar 3 Tbsp unsweetened cocoa powder 3 Tbsp butter, softened 6 Tbsp Irish cream whiskey Double layer 3 cup confectioners' sugar 6 Tbsp unsweetened cocoa powder 6 Tbsp butter, softened 3/4 cup Irish cream whiskey Triple layer 4 1/2 cup confectioners' sugar 1/2 cup + 1 Tbsp unsweetened cocoa powder 9 Tbsp butter, softened 1 1/2 cup Irish cream whiskey Instructions In a m...

2018 was just a really good year for me, bringing with it innumerable blessings, one of which being some nice holiday traditions that helped ease down the blues I normally feel toward the year's end.  Our most recent new tradition is that of making a  cheesecake  on New Year's Eve that isn't done and ready to eat until New Year's Day, making it a nice treat that spans the two years.  I don't actually know if you can call it a tradition until you've done it more than once, now that I'm typing it all out, but whatever, it was so awesome to have cheesecake for breakfast on the first day of the new year that it's going to happen again next December, see if it doesn't. Anyway!  I wanted to make a special topping for our cheesecake and, while trolling through all the recipes I've saved over the course of the year, discovered that I had a recipe saved for  candied pecans  that claimed to be easy and quick -- 5 minutes, start-to finish.  After all the ...

I don't get why this bread works.  Really, I don't.  Isn't bread supposed to be a huge pain in the ass to make?  Like, fiddly and time-consuming and frustrating?  Always has been for me when I've made yeast breads. Not so with this one.  This is a throw-it-together-and-forget-about-it-while-it-bakes exercise in laziness and gluttony and it is amazing . Must be tasted to be believed, and believe you me, you'll want to make another loaf as soon as the first one is gone (which won't take long; this stuff is good ). Hold My Beer (Bread) Ingredients 3 cups all-purpose flour (spooned and leveled, or sifted if you're feeling fancy) 1 Tbsp baking powder 2 Tbsp white sugar 1/4 tsp salt 12 oz liquid (see note below)* 4 Tbsp butter (1/2 stick; 1/4 cup), plus some to butter the pan Instructions Preheat oven to 375*F. Liberally butter the bottom and sides of a 9.5" x 5" bread loaf pan. In a medium mixing bowl, whisk together the dry ing...

I love how incredibly stupid Han Solo is. First, he goes to the homeworld of the gangster who's put a price on his head.  Then, he straight-up murders a dude in broad daylight for trying to collect on that price, and then instead of, I dunno, getting the hell out as fast as he can, he sticks around waiting for some old dude and his snot-nosed Outlands brat buddy to get on his ship, just because they promised they weren't broke.  And then  he totally puts his neck on the chopping block to save a princess because the aforementioned broke snot-nosed Outlands brat promised that she's rich, nevermind the fact that the world on which she was rich was just reduced to what Han thought was an asteroid field, which means her assets' value is questionable at best. He doesn't get any smarter, either.  Bumbles his way through the trilogy like an idiot, gets his dumb ass frozen in carbonite, then doesn't use protection and ends up with a patricidal son.  WHOOPS. Oh well...

I love pancakes, but man they do not love me back.  Probably because they're nothing but oil and sugar with a bit of processed flour, combined with an egg and fried in butter -- can't imagine  why a human stomach might look at that and say, "Uh, no.  Please and thank you no ." But hey, if you eat pancakes with a veggie-heavy smoothie, they won't kill you as much, and that's awesome because it means you get to eat pancakes, which is just how some weekend days need to go. The name comes from that scene in the original Star Wars  where Luke comes into Leia's holding cell aboard the first Death Star  and tears off his helmet, declaring in his adorably bratty way, "I'm Luke Skywalker!  I'm here to rescue you!"  It must have been humid on that set (I'm betting from the water in the trash compactor, but try not to think about that too hard) because the way his hair fluffs out all over the goddamn place as he's delivering his heroic ...

You inventory (stomach) does not contain nearly enough ANNOYING DOG.** Fix it. Annoying Dog Gingerbread Cookies Ingredients Cookies 1/2 cup butter, softened 3/4 cup white sugar 1/3 cup + 2 Tbsp molasses 1 large egg 2 2/3 cup flour 1 tsp baking soda 1/2 tsp salt 2 tsp ground ginger 2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground allspice 2 Tbsp flour (for rolling) 1 tsp cinnamon (also for rolling) Frosting Just use this recipe ; 1/4 portion should be good enough. Instructions - In a medium mixing bowl, cream together butter and sugar. - Add molasses and mix until that's all pretty and smooth. - Add the egg and beat it in until everything's all even. - In a small mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice. - Gradually add the dry ingredients to the wet ingredients until you've got a ball of dough. - Flatten the dough into a disc 1-2" thick and wrap it up in cellophane wrap. - Refrig...

These cinnamon rolls are not good for you. In fact, they are actively bad for you. But they're cinnamon rolls, so they're SUPPOSED to be wicked awful for your health. Makes it so that you won't make them terribly often, which you wouldn't anyway because honestly this recipe is pretty long and kind of a pain in the neck (for all that it's not all that difficult). You can easily double the recipe for more cinnamon rolls, and if you do so, just use a 13x9" pan. Yes, this makes a casserole dish-size serving if doubled. Now, if you'll excuse me, I'm going to go DDR off all the cinnamon rolls I'm about to eat. /caloric guilt Rolling in the Deep Dish Cinnamon Rolls Ingredients Total butter needed : 8 tbsp (1 stick) Total sugar needed : 8 1/2 tsp (or 2 tbsp 2 1/2 tsp) Total cinnamon needed : 1 1/4 tsp Total time needed : 2 hours Total yield : 24 cinnamon rolls 1 cup warm water 1 1/8 tsp yeast  2 tsp white sugar 1 1/2 cups flour, added se...