Wednesday, June 29, 2016

Returning from vacation!

I'll be home soon and I have some new recipes ready to be posted.
Thank you all for your patience, waiting for something new.
I can track activity on the Blog and I see that you are all researching recipes.
I hope you're making some great dishes from the Blog.
Feel free to send me comments.
And always remember.........
Peace in the Litchen!

Wednesday, June 22, 2016


The Hippy in the Kitchen has been on vacation. We may be heading home in another week. I've been putting together some new recipes. I'll begin posting again when I get back.
Until then,

Peace in the Kitchen!

Wednesday, June 15, 2016

Roasted Vegetable Pasta Salad

I don't eat Pasta often but when I do I like it simple with a variety of vegetables.
This recipe is perfect.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan or Roasting Pan to Oven Roast the Vegetables.
Pre cook enough Rotini Pasta to make 4 Cups. Set aside to cool completely.

1 Zucchini, Cut in Half lengthwise and then sliced.
1 Red Bell Pepper, cut into large pieces.
1 Onion, sliced thick.
1/2 Pound of Asparagus, cut into large pieces.
4 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Pepper
2 TBS Fresh chopped Oregano
Freshly Grated Parmesan Cheese for Garnish.

In a Large Mixing Bowl:
All of the Vegetables.
Olive Oil
Toss to coat well.
Transfer to the Sheet Pan or Roasting Pan.
Roast for 30 - 45 minutes, tossing occasionally. They should be Golden Brown.

Remove to a rack to cool completely.
Cut Vegetables into bite sized pieces.
Add to the Pasta Bowl.

Balsamic Vinegar
Toss well.

Top individual servings with Freshly Shaved Parmesan Cheese.

Peace in the Kitchen!

Chocolate Chip, Oatmeal and Pecan Cookies

Here's another great All American Chocolate Chip Cookie recipe to add to my collection!
These cookies are BIG!

Chocolate Chip, Oatmeal and Pecan Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

16 TBS Butter, softened to room temperature
1 C Brown Sugar
1/2 C Granulated Sugar
1 Egg, room temperature
1 Egg Yolk, room temperature
1 TBS Vanilla
2 C Flour
1 C Old Fashioned Oats
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 C Chocolate Chips
2 C Chopped Pecans

In a Stand Mixer with a Paddle Attachment:
Brown Sugar
Granulated Sugar.
Beat just until well combined, 3 - 5 minutes.

Egg Yolk
Mix just until incorporated.

In a Mixing Bowl:
Baking Powder
Baking Soda
Whisk well.
Add to the Wet Ingredients.
Mix until incorporated.

Chocolate Chips
Mix until well incorporated.

Use a 1/4 C Cookie Scoop and drop the Dough 3" apart onto the Sheet Pans. 
Bake for 15 - 17 minutes.
Remove the pan to a rack to cool for 10 minutes.
Transfer the cookies to the rack to cool completely.

Peace in the Kitchen!

Vintage Cake Recipe

In keeping with the Blog's dedication to my Aunt Faye, I've been researching Vintage Cake Recipes.
Here's one of my favorites!

Oatmeal Cake (1958)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan, sprayed with a Vegetable Cooking Spray or Brush well with my Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs. It's the only Pan Release I've used in 26 years.

In a small Mixing Bowl:
1 C Oatmeal
1/2 C Boiling Water, do not stir.
Set aside to cool.

In a Stand Mixer with a Paddle Attachment:

16 TBS Softened Butter
1 C Granulated Sugar
1 C Brown Sugar
3 Eggs
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Cinnamon
Mix just until combined.

Mix just until incorporated.
Spoon into the Pan.

In a small Bowl:
1 C Brown Sugar
1 C Roughly Chopped Pecans
Mix well.
Sprinkle evenly over the Batter.

Bake for 45 minutes.
Transfer to a Rack to cool completely.

Peace in the Kitchen!

Traditional Cinnamon Rolls from the family Farm in Kansas

My wife makes the best Cinnamon Rolls. Her mother made the same ones. Our kids make them. It has ended up being a family tradition recipe. She grew up on a Mennonite Farm in Kansas, maybe that has something to do with it. Her family ate a lot of Cinnamon Rolls. Make them fresh, eat them hot. It's not easy to write down a recipe that's been made by someone for decades. My mother in law never used a measuring cup, teaspoons or tablespoons. She simply knew!

This is 1 recipe and it makes 2 pans of Rolls. (about 30 Cinnamon Rolls)

Traditional Cinnamon Rolls

You'll need 2 - 9" X 13 " glass casserole pans.

2 packages of Active Dry Yeast
1/2 C Warm Water (105 t0 115 degrees), use a candy thermometer. My wife heats it in a microwave with a microwave thermometer.
1/2 C Lukewarm Whole Milk, scalded then cooled.
1/2 C Sugar
1 tsp Salt
2 Eggs
1/2 C Butter (8 TBS), softened + additional for greasing.
4 1/2 C - 5 C Flour, divided.

Dissolve Yeast in Warm Water in the bowl of a Stand Mixer, with a Paddle Attachment.
2 1/2 C Flour
Beat until smooth.
Switch to a Dough Hook.
Add enough remaining Flour to make the dough easy to handle.

Turn the Dough onto a lightly floured surface.
Knead for about 5 minutes.
Put it in a  Big Yellow Tupperware Bowl to rise. (Hey, that's what she does) The dough never sticks so that's what they have used....... for decades!)
Cover with a Kitchen Towel ( she uses the cover for the bowl. When the dough rises, the top pops. Let it rise in a warm place  for about 1 1/2 hours. It's ready when you poke the dough, the imoression remains.
Punch it down.

At this point, cut the Dough into two equal pieces.
From this point you'll do this step twice (for each half of the Dough)

You'll also need the following for each 1/2 of the dough:
2 TBS Butter, softened.
1/4 C Brown Sugar
2 tsp Cinnamon

Icing Recipe to follow.

Roll each 1/2 of the Dough into a 15" X 9" rectangle.
Spread with Butter (she uses a bit more)
Mix the Sugar and Cinnamon together. (you can also make more of this).
Roll the Dough  into a log,from the widest side, as tight as you can.

Cut each half into 15 equal slices.
Grease the pans with additional Butter.
Set aside to rise until doubled in size.
Bake 25 - 30 minutes.
Immediately Ice the Rolls.

In a small mixing bowl:
Double this recipe if you're making the entire recipe of Dough.

1 1/2 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Vanilla.
Whisk well until smooth.
Smear the Rolls with the icing. (she uses her fingers)

Peace in the Kitchen!

Sunday, June 12, 2016

Lemon Blueberry Layer Cake

I loved the look of this cake and the iconic Lemon/Blueberry combination.
I simply posted a link to the recipe so you could see the cake.

Peace in the Kitchen!

Saturday, June 11, 2016

Monday, June 6, 2016

Coffee Drinks

We happen to love coffee, great coffee. We have many, many coffee makers, everything from Espresso Bialetti Stovetop to Campfire Percolators, French Press Pots and French Press individual Mugs......... we have 2 Nepresso Makers and we have Coffee Makers that can make anything from 4 cups to 40 cups. We have a Chemex Glass Carafe for a Pour Over. I could continue but I think you get the point of how much we love coffee.
I've posted my favorite recipe for Chai Tea Latte, Dirty Chai Tea and Filthy Chai Tea Latte. I added it at the end of this recipe. It's a great mixture to make great Chai Tea Latte. It's my favorite coffee order at Starbucks or our favorite Coffee Shops in Town.
Here's a delicious Coffee Drink you can make at home.

Here's what you'll need to make 1 Texas Cappuccino:

1 - Shot of Espresso, prepare ahead.
1 TBS Sweetened Condensed Milk
1 tsp Cocoa Powder
1/4 C Whole Milk, heated either on the stove or in a Microwave, divided.
1/4 tsp Cinnamon
1 tsp Hershey's Caramel Syrup
1 tsp of Heavy Cream
1 Stick of Cinnamon

In your favorite Coffee Mug:
Condensed Milk
1 TBS Hot, Whole Milk
Whisk well.

Remaining Hot Milk
Stir well.
Hot Espresso Shot

Top of with Heavy Cream.
Drizzle with Caramel Syrup.
Add Cinnamon Stick to stir.

Peace in the Kitchen!

Here's a great dinner coffee to serve with Mexican Wedding Cookies
after our Tamale Christmas Dinner.

Mexican Coffee

3/4 C Coffee Grounds for a Drip Coffee Maker
2 tsp Cinnamon
6 C Water
1 C Half and Half
1/3 C Chocolate Syrup
2 TBS Brown Sugar
1 tsp Vanilla

Put the Coffee Grounds and Cinnamon in the basket of a Coffee Maker.
Add the 6 C of Water and brew.

In a medium saucepan on low heat:
Half and Half
Chocolate Syrup
Brown Sugar
Whisk well.
Heat until the Sugar is completely dissolved.
Add Brewed Coffee.
Remove from heat.
Whisk well.

Serve in individual coffee cups.
Yields about 6 servings.

Peace in the Kitchen!

We spent 6 weeks this summer in Europe. I've been traveling there for over 45 years. We love Paris and we have friends throughout France. I'm fortunate to speak the language so it makes our travels easier. The newest discovery in France was the Nespresso Coffee Machine. It was everywhere we visited. All of our friends have them and many small Bakeries are using them. It was quite a surprise! I always compare any coffee in America with coffee in Paris. The first cup of coffee I ever drank was in Europe in the early 70's.
I forgot to mention that we have at least 10 coffee makers. But, the first purchase I made when we returned, was a Nespresso Machine. I must admit, it was a great decision!
In researching coffee recipes, I found this one made with Nespresso Coffee. You can certainly make it with regular Espresso.

This is the Nespresso Machine I have.

Nespresso Pumpkin Spice Latte:

Here's what you'll need:
1 - coffee mug to hold a 10 oz. drink.

This recipe makes 1 mug of coffee.

1 - 2 shots of Nespresso Espresso Coffee, depending on your preference. You can use any Espresso Coffee if you don't have a Nespresso Coffee Maker.
1 TBS Pure Pumpkin
1 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1/4 C Hot Milk mixed with 1/4 C Half and Half.
1 tsp Sugar (optional)

In a saucepan , heat Milk and Half and Half.
Warm it for 5 minutes.
Add Espresso and Milk mixture to a Mug.
Stir in the Spices and stir to combine well.

Top with Whipped Cream and a sprinkle of Nutmeg.

Peace in the Kitchen!

If you're a coffee lover, you might look forward to all of the holiday coffee flavors that come out once a year........ Gingerbread, Pumpkin, Peppermint Mocha and Egg Nog.
Here's a different twist to a tasty holiday coffee created by Kraft Foods. This recipe is made in a Drip Coffee Maker.
I have recipes for other flavored coffees, on the blog.

Holiday Orange Spiced Flavored Coffee:

1/3 C of your favorite Coffee Grounds. (we like French Roast)
1/2 tsp Cinnamon
1/8 tsp Ground Cloves
1/4 C of a good English Orange Marmalade
3 C Water

This is prepared the same as if preparing a pot of coffee in you Drip Coffee Maker:

In the filter basket:
Coffee Grounds
You don't have to mix it.

Add the Orange Marmalade to the empty Coffee Pot.
Fill the reservoir with the Water and brew as usual.
Stir to mix well when it's done brewing.
Serve hot with cream
It definitely needs cream to mellow out the spices.

Peace in the Kitchen!

Instant Cappuccino Mix

This makes a hot, instant, homemade Cappuccino drink.

2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla

Mix all but the vanilla
Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.

Peace in the Kitchen!

I have to apologize for everything that's underlined from here to the end of the post. I'm not sure how that happened but I don't have time to correct it!

We have coffee every afternoon. It's a habit that we got into while staying with friends in France.  We go to a couple of our favorite coffee shops. Pumpkin Spice Lattes and Gingerbread Lattes are out now and they're really good. They're really expensive too.
This afternoon I made this recipe and it's delicious. So we can start saving money and make our own Fall Coffee drinks every afternoon. Tomorrow I'll make the Gingerbread Spice mixture.  Follow the instructions exactly and you'll have a delicious homemade Pumpkin Spice Latte!
I have other Latte recipes on the blot and one of them that we make every year during the Holidays is made in a Crock Pot. It makes 14 cups.
I double the recipe for two of us.

Homemade Pumpkin Spice Latte:

1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

In a glass bowl or measuring cup:
Pumpkin Pie Spice
Whisk well.
Heat in  a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.

Peace in the Kitchen!

Almond Mocha Latte:

1 C Silk Almond Milk
1/2 C Espresso Coffee (prepared)
1 TBS Chocolate Syrup
1/8 tsp almond extract

In a saucepan, on medium/low heat:
Simmer milk
Add coffee and syrup, continue to heat for 2 minutes.
Remove from heat and add almond extract.
Pour into a mug.
Serve hot!

Peace in the Kitchen!

We had some amazing Chai Tea while on vacation in L.A.
Our son Taylor introduced us to Dirty Chai Latte.
Here's a great recipe to make your own mix.
It reminded me of Christmas  and I'll make this mix and have it available to serve during the Holidays.

Homemade Chai Tea Mix.
This is my favorite mix.
I simply double the recipe for two of us.
When it's finished, I strain it into a 2 C Pyrex Measuring Cup. It' makes it easier to divide for two drinks.
I also use an espresso cup to measure the coffee for our individual Latte.

For each 8 oz. cup of Chai tea:
1/2 C whole milk
1/2 C water
2 tsp Sugar
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)

Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.
Enjoy it by itself as a Chai Tea Latte.
For a Dirty Chai Tea Latte, add 1 shot of espresso.
For a Filthy Chai Tea Latte, add 2 shots of espresso.

Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.


Tex - Mex Deviled Eggs

I can't ever remember a family gathering when we didn't have Deviled Eggs. We had them for every Holiday too. The tradition has continued and we can never make enough of them. They go quickly. So... I've never changed the recipe that my Mother and Grandmother made.
For some reason, these are appealing to me. Maybe it's the influence of Guacamole as a staple appetizer in Texas. We can never seem to make enough Guacamole either. So putting them together makes sense to me.

Tex - Mex Deviled Eggs

First, I have to admit that once we discovered that we can buy Hard Boiled Eggs that are already peeled, we have never boiled our own eggs. If you have them available, you make want to try them. It certainly makes the recipe easier and quicker. Otherwise, you'll have to Boil Eggs according to the method you've been doing for years. I could write an entire post on the perfect Hard Boiled Egg but, I won't.

6 Hard Boiled Eggs, Yolks scooped out and mashed.
2 Ripe Avocados, Scooped and mashed.
1 TBS Lime Juice
1/2 tsp Salt
1 TBS Sour Cream
1 TBS Finely Chopped Fresh Cilantro
1 finely diced Jalapeño Pepper
1 TBS Finely Chopped Chives
1 Finely chopped Green Onion set aside for Garnish.
Adobo All Purpose Seasoning for Garnish.

In a medium glass mixing bowl:
Mashed Avocado
Mashed Egg Yolks
Whisk well.

Lime Juice
Sour Cream
Whisk again.

Fold in:

At this stage, I spoon it into a Piping Bag to fill the Egg White Halves with a generous portion of the filling.
You can also fill them using a spoon.
Transfer to a Serving Platter.

Sprinkle with Green Onion.
Sprinkle with Adobo Seasoning.

Peace in the Kitchen!

Wednesday, June 1, 2016

Taste of Sicily from The Cowgirl Chef

I've known Ellise for a few years. I've taken Cooking Classes from her, that's how we met. I must say that we hit it off instantly. There's just something about her that I immediately connected with. We share many of the same passions in life.
She recently visited the Island of Sicily in the Mediterranean.
I spent time there in the early 70's with two friends from Germany. I fell in love with it. Taormina was my favorite village.
I was a carefree backpacking student and we ended up hanging out on the small Islands north of Sicily. It was a time when Hippies were discovering those Islands. We loved them too.
Granita was quite well known then as it is today. I love this recipe that Ellise brought back with her from her visit. I look forward to enjoying it.

Here's a link to her story and recipe from her recent visit to Sicily.

If you want to get to know Ellise, get a copy of her Cookbook!

Peace in the Kitchen!