Sunday, November 22, 2015

Pumpkin Pie with "Mockolate" Crust (Friends)

Make Monica's
Pumpkin Pie
with
"Mockolate" (chocolate graham cracker) Crust
with this easy recipe!
CLICK BELOW
TO WATCH NOW:



Pie Crust Ingredients:

10 chocolate graham cracker sheets
-OR-
1 1/2 cups crushed chocolate cookie crumbs (like Oreos, with the filling scraped out)
1/3 cup granulate sugar
6 tablespoons butter, melted

Pie Crust Directions:

Place chocolate grahams into a food processor and process until you have a fine, grainy texture (or place into a gallon-size Ziploc bag and smash with a rolling pin or can of vegetables). Pour into a medium-size bowl. Whisk in the sugar. Add in the melted butter and stir until all of the crumbs have been coated and can be packed down with a spoon or spatula (watch the above video to see how this should look).

Pour into a pie plate or pan and begin pressing down with a spoon or spatula (the flat bottom of a measuring cup works best). Press along the walls of the pan as well. Set into fridge to chill and so the butter will firm up and hold it all together.

Pie Filling Ingredients:

1 (28 oz) can 100% pumpkin puree
1 (14 oz) can sweetened condensed milk
5 tablespoons melted butter
the juice from half of a lemon
2 whole eggs
3 1/2 tablespoons light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Pie Toppings:

whipped cream or a tub of Cool Whip
1/4 of a milk chocolate bar, shaved with a vegetable peeler

Pie Filling Directions:

Pour the pumpkin puree, sweetened condensed milk, melted butter and lemon juice into a large bowl. Mix well and give the melted butter time to cool a bit before adding the eggs (so you don't end up with scrambled eggs).

Now, add in the eggs, brown sugar, vanilla, cinnamon and nutmeg. Mix well until it is a uniform color (no streaks). Pour into your chilled pie crust and spread evenly.

Place into a preheated oven and bake at 350 degrees (F) for 55-65 minutes (being careful not to let it burn). Let cool on counter for 2 hours.

Top with whipped cream and chocolate shavings.

Enjoy!

Ross's "Moist Maker" Sandwich (Friends)

Recreate Ross's Leftover Thanksgiving Sandwich
complete with "The Moist Maker"
with this easy recipe.
CLICK BELOW
TO WATCH NOW!


The Moist Maker

Ingredients:

3 thick slices of bread (use a good-quality bread or Texas Toast, no $1 loaves)
4 thick slices of oven-roasted turkey or use your Thanksgiving leftovers
1/2 cup brown gravy
1/3 cup stuffing
3 slices jellied cranberry sauce

Directions:

Take 2 slices of the bread and toast on your toaster's LIGHTEST setting (we only want to slightly firm up the bread, not toast it completely). Set the 3rd slice aside for later, do not toast this one at all. 

Place 1 of the toasted slices on a plate. Top with the turkey. Set aside.

Pour brown gravy into a pie plate or other shallow dish. Place the 3rd (untoasted) slice of bread face down into the gravy (watch the video above to see how this is done). Give it a minute to soak up the gravy. Now flip it over and let the other side soak in it. This is the "Moist Maker". Place this gravy-soaked slice on top of the turkey layer.

Now top the "Moist Maker" with stuffing. Spread it and pack it down; the gravy works like a glue. Gently place 3 slices of cranberry sauce on top of the stuffing. Finish off with the second slice of toasted bread. Press down gently. 

Enjoy while watching this special after-Thanksgiving episode of Friends: "The One with Ross's Sandwich" (Season 5, Episode 9)


A Charlie Brown Thanksgiving Feast

Recreate A Charlie Brown Thanksgiving
with this step-by-step video.
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TO WATCH NOW!


Ingredients:
*serves 8

4 cups of popcorn
4 cups of pretzel sticks
2 cups of jelly beans
8 slices of wheat bread
1 stick of butter, cut into 8 slices
1 quart of strawberry ice cream
1 can of whipped cream
8 maraschino cherries


Directions:

Place popcorn in a pile on one corner of a large tray (I used my Thanksgiving turkey platter). Add the pretzels to the opposite corner. Lightly toast the slices of bread. Top each slice with a pat of butter and stack in the back center of the tray. 

Add scoops of ice cream to a large sundae dish. Top with whipped cream and cherries. Place this dish in the center of the platter.

Pour jelly beans in front of the sundae dish, filling in the remaining spot on the platter (watch the above video to see how it all fits).

Put on A Charlie Brown Thanksgiving and enjoy with your family!




Bloody Knife Cupcakes (Psycho)

CLICK BELOW TO WATCH
THIS RECIPE MADE
STEP-BY-STEP
ON
LET'S EAT FICTION!
Make these bloody (cherry-filled) cupcakes
the next time you watch
Hitchcock's Psycho.


Psycho Cupcakes

Cupcake Ingredients:

1 dozen red velvet cupcakes, baked and cooled
1 can cherry pie filling
1 pkg Wilton candy knives
1 tube red edible writing gel

Cupcake Directions:

Cut a 1-inch deep, 1-inch diameter circle out of the center of each cupcake (watch the above video to see how this is done). Remove the piece of cake and set it aside. Fill the holes with cherry pie filling. Now, go back to the piece of removed cake and cut off the point/peak so you have a flat lid (it helps to watch the video to understand this part). Replace the lid on the cupcake, covering the hidden filling. Now, make your icing (recipe below).

Make a swirl on top of each cupcake, making sure to cover the seam of the replaced lid. Add a dollop of red writing gel in the center of the frosting. Add a few random drops and splats to the rest of the frosting. Now insert a knife into the center of each cupcake.



Buttercream Icing Ingredients:

1 cup butter, softened to room temperature
1 cup all-vegetable shortening
1 teaspoon vanilla extract
6 cups powdered sugar
2 tablespoons milk

Icing Directions:

Place butter, shortening and vanilla in a large mixing bowl. Mix on medium with an electric mixer until creamy. Add in the powdered sugar, 1 cup at a time, mixing well after each. Add the milk and mix on high until creamy (about 3-4 minutes). Spoon into icing bag or gallon-size Ziploc bag with the bottom corner cut off about 1/2 inch.


Scream Queens Red Devil Cupcakes

CLICK BELOW
TO WATCH
THIS RECIPE MADE
STEP-BY-STEP
ON
LET'S EAT FICTION!
Make these sparkly red devil cupcakes
for your next Scream Queens marathon!!


Red Devil Cupcakes

Cupcake Ingredients:

1 dozen (standard-size) devil's food cupcakes, baked and cooled
12 large marshmallows
red sugar crystals/sprinkles
24 Hershey's Dark Chocolate Kisses, unwrapped

Cupcake Directions:

Cut a 1-inch diameter, 1-inch deep circle out of the center of each cooled cupcake (watch the above video to see how this is done). Remove the center piece of cake and set aside. Insert a large marshmallow into the hole (to represent the cotton balls the Chanels often eat). Now, go back to the removed piece of cake and cut off the point. Replace the flat piece on top, like a lid, covering the marshmallow. Now make your red icing (recipe below).

Using the icing bag or Ziploc bag, make a swirl on top of each cupcake, making sure to cover the seam of the replaced lid. Immediately sprinkle with red sugar crystals. Place a Hershey Kiss on each side of the frosting for the devil horns. 


Buttercream Icing Ingredients:

1 cup butter, softened to room temperature
1 cup all-vegetable shortening
1 teaspoon vanilla extract
6 cups powdered sugar
2 tablespoons milk
red gel food coloring

Buttercream Directions:

Place the butter, shortening and vanilla in a large mixing bowl. Mix on high with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, mixing well after each cup has been added. Add milk and mix again on high until creamy (about 3-4 minutes). Stir in red gel food coloring until it reaches the desired color. Spoon into cake icing bags or a gallon-size Ziploc bag with one bottom corner cut off about a half-inch (see the above video). 


The Munsters' Bat Milk

CLICK BELOW
TO WATCH THIS RECIPE
MADE STEP-BY-STEP
ON
LET'S EAT FICTION!
Make Bat Milk just like
Lily Munster used to give
her family at night
before their bat naps.


Bat Milk

Ingredients:
*serves 8-10

6 cups whole milk
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
2 cups white chocolate or vanilla chips/morsels
2 teaspoons vanilla extract
purple food coloring
black food coloring
dark chocolate chips, for garnish

Directions:

Pour the milk, heavy whipping cream and sweetened condensed milk into a large pot set on medium-high heat. Stir well and let cook for 5 minutes. Reduce heat to low. Add the white chocolate/vanilla chips and vanilla extract. Stir continuously so that the chips do not burn on the bottom of the pot. Add in the food coloring until it reaches the desired color. Cover and let simmer another 10 minutes on low. Ladle into cups and sprinkle with dark chocolate chips.