That was a doozy!! Today's game against the Green Bay Packers had all of the makings of a late season heartbreaker. The game was highlighted by an 11-yard TD catch by Matt Spaeth, a Cortez Allen pick six, a clutch Polamalu forced fumble/Keisel fumble recovery on the Green Bay 17 yard line at the two minute warning, and 124 rushing yards (plus a TD) from Le'Veon Bell. The Packers managed to hang on, nearly tying things up in the last few seconds. Thankfully, we put a bow on this one and wrapped up a win.
And now, I'd like to introduce you to the Gingerbread Men of Steel.
Francookie Harris,
Brett "Da Gingerbeard" Keisel,
Throwback Antonio Brown,
Troy,
Shaun Sweetsham,
and the Yelling Yinzer.
This was my first attempt at gingerbread, so I followed Pittsburgh's-own Brown-Eyed Baker's recipe for soft and chewy gingerbread cookies. Special thanks to the Creative Director for his cookie decorating talents (the bumble bee throwback was his stroke of genius).
I hope yinz have been good this year - and that Steeler Claus is good to yinz too. Merry Christmas!
Gingerbread Men of Steel
Recipe slightly adapted from Brown-Eyed Baker
3 cups flour
3/4 cup dark brown sugar
1 tbsp cinnamon
1 tbsp ground ginger
1/2 tsp allspice
1/2 tsp salt
3/4 tsp baking soda
3/4 cup butter (1 1/2 sticks), softened and cut into 1 tbsp pieces
3/4 molasses
2 tbsp milk
frosting
In food processor bowl, add flour, sugar, cinnamon, ginger, allspice, salt and baking soda. Pulse to combine 10-20 seconds. Add butter and pulse for another 20-30 seconds, until combined. With processor on low speed, carefully add milk and molasses, until dough forms (about 30-45 seconds). Transfer dough to parchment paper, then halve the bough into two balls.
Place the first dough ball in the center of parchment. Gently flatten with your palm, then place a second sheet of parchment on top. Roll dough between parchment sheets to about 1/4 inch thickness. Place parchment-lined dough in freezer for at least 30 minutes. Repeat with second dough ball.
Preheat oven to 350 degrees. Remove first dough sheet from freezer, then remove top sheet of parchment and place on a baking sheet. Cut cookies from dough using cookie cutters, then transfer to parchment-lined baking sheet with a spatula. Bake for about 8 minutes, turning baking sheet halfway-through. Remove from oven and allow to cool on racks.
Form dough scraps into a ball and repeat rolling and freezing process. Repeat process with second dough sheet until all dough is used. Once cookies have cooled, decorate with frosting.
frosting
In food processor bowl, add flour, sugar, cinnamon, ginger, allspice, salt and baking soda. Pulse to combine 10-20 seconds. Add butter and pulse for another 20-30 seconds, until combined. With processor on low speed, carefully add milk and molasses, until dough forms (about 30-45 seconds). Transfer dough to parchment paper, then halve the bough into two balls.
Place the first dough ball in the center of parchment. Gently flatten with your palm, then place a second sheet of parchment on top. Roll dough between parchment sheets to about 1/4 inch thickness. Place parchment-lined dough in freezer for at least 30 minutes. Repeat with second dough ball.
Preheat oven to 350 degrees. Remove first dough sheet from freezer, then remove top sheet of parchment and place on a baking sheet. Cut cookies from dough using cookie cutters, then transfer to parchment-lined baking sheet with a spatula. Bake for about 8 minutes, turning baking sheet halfway-through. Remove from oven and allow to cool on racks.
Form dough scraps into a ball and repeat rolling and freezing process. Repeat process with second dough sheet until all dough is used. Once cookies have cooled, decorate with frosting.
