Sunday, January 31, 2016

Blackberries with Sweet Tequila and Lime Cream

This is an adaptation of a recipe created by The Pioneer Woman. She created this for a restaurant in Denver, according to the story that accompanied the original recipe. It's basically Fresh Blackberries served in individual bowls, drizzled with this Sweet Tequila and Lime Cream. I know a lot of Texans that would love this. I look forward to making it this summer.


Here's what you'll need:
A Double Boiler. You can create one with a Glass Bowl over a Saucepan of simmering water or use a
conventional double boiler like the one I have.

This is my French Copper Double Boiler.


Tequila and Lime Sweet Cream

1 Pint of Heavy Cream
1 C Sugar, divided
10 Egg Yolks
2 tsp Vanilla
4 TBS Gold Tequila
2 TBS Lime Zest
Fresh Blackberries

In a medium saucepan on medium heat:
Cream
1/2 C Sugar
Simmer, stirring constantly until the Sugar is completely dissolved. Do not allow to boil.
Remove from heat.

In a large Mixing Bowl with a Hand Mixer:
Egg Yolks
Remaining Sugar
Vanilla
Beat until well combined.
Slowly drizzle Warm Cream into the mixture and continue beating until well combined.

Pour this into a Double Boiler on Medium Heat.
Cook, whisking constantly until it thickens.
Remove from heat and set over a bowl of Ice to stop the cooking process.
Whisk constantly until cooled.
Fold in Tequila and Lime Zest.
Transfer to a bowl and cover with plastic wrap.
Keep refrigerated until ready to serve.

Serve drizzled over individual servings of Fresh Blackberries.

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

I have a vast collection of Cast Iron Cookware.  Cornbread isn't just for Dinner anymore. Here's a great alternative to Breakfast Coffee Cake. Maybe it's a Texas thing to add Chocolate to our Cornbread and serve it for Breakfast. The addition of Chocolate Chips is delicious.



Chocolate Chip Cornbread in a Cast Iron Loaf Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Cast Iron Loaf Pan brushed well with butter.

1 1/4 C Flour
3/4 C Cornmeal
1/4 C Sugar
2 tsp Baking Powder
1/4 tsp Salt
1 C Chocolate Chips. I use Hershey's Special Dark or Guillard Dark.
1 C Whole Milk
1/4 C Vegetable Oil
2 Eggs

In a large mixing bowl:
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well by hand.

Add:
Chocolate Chips
Fold in just to incorporate.

In a medium mixing bowl:
Milk
Oil
Eggs
Whisk well.

Carefully fold into dry ingredients just to combine. Don't overmix.
Pour into the Loaf Pan.
Bake 35 minutes.
Remove Pan to a rack to cool for 10 minutes.
Invert onto a rack to cool completely.
Transfer to a serving platter.
Serve with softened butter.

Enjoy!
Peace in the Kitchen!

Saturday, January 30, 2016

Snickers Candy Bar Cake

Snickers is my favorite Candy Bar and has always been since I was little. Here's a great cake that includes the three main ingredients of a Snickers Bar, Chocolate, Caramel and Peanuts. It's a very Rustic Cake when it's finished.





Here's what you'll need:
Preheat the oven according to cake box directions.
2 - 9" Cake Pans brushed well with 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.

1 Box of Duncan Hines Devils Food Cake Mix.
1 - 16 oz Jar of Caramel Sauce, divided.
2 C Chopped Dry Roasted Salted Peanuts, divided
2 Large Snickers Candy Bars, chopped separately and set aside.
1 Recipe of my Pastry Cream (recipe to follow) You'll have quite a bit of it so you may have extra for another recipe or to just eat with a spoon! You may even want to use it all.......... I sometimes do. You can also serve it additionally, on the side, with each slice of cake.

Prepare the Cake Batter according to package directions.
Set aside.

Add 1 C of Caramel Sauce to each Pan.
Sprinkle each pan evenly with 1/2 C of Peanuts.
Carefully spoon the Batter evenly divided into each Pan trying not to disturb the Caramel Sauce.
Bake according to package directions for a 9" Cake Pan.

Remove Pans to a rack to cool for 10 minutes.
Invert 1 Cake onto a Large Serving Platter.
Spread evenly with Pastry Cream. (use as much or as little as you want)
Sprinkle evenly with 1 of the Chopped Candy Bars.

Carefully invert the second Cake onto a separate plate and slide it onto the first layer.
Spread evenly with Pastry Cream.
Sprinkle evenly with remaining Chopped Candy Bar.
Refrigerate until ready to serve.


This is definitely a Best of the Best recipe!
Use your creative imagination and include it in many other dessert recipes.

My favorite Pastry Cream!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!




Friday, January 29, 2016

Perfect Pizza Dough or Breadsticks

We recently got a new Emile Henry Pizza Stone. Our family loves to make Homemade Pizza. I recently found this link to a great Pizza Dough recipe. I decided to share it on my Blog. If you love to make Pizza at home, or you thought it was too difficult to make your own dough try this recipe and enjoy homemade Pizza!




http://www.laurenslatest.com/fail-proof-pizza-dough/

Enjoy!
Pizza in the Kitchen!

Tuesday, January 26, 2016

Blueberry Cinnamon Roll Crumble from Rhodes

Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.


For a nice presentation, transfer the rolls to a serving platter just prior to serving.
Drizzle with the Frosting and Syrup while it's on the platter.




Here's what you'll need:
Preheat the oven to 350 degrees.


1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar

Spread the frozen rolls evenly with Blueberries.

In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.

Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.


Enjoy!
Peace in the Kitchen!


Monday, January 25, 2016

Cherry Chocolate Bundt Cake

If you follow my Blog you know that we attend a Mennonite Relief Sale in Kansas every Spring. I buy as many Amish and Mennonite Family Cook Books that I can find. There's a booth that has six foot tables filled with cookbooks. I have an amazing collection.
Here's a recipe from The Yoder Centennial Cookbook. I've adapted part of the recipe to make it more current without changing the integrity of the original one.




Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 C Bundt Pan brushed well with 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.

1 - 10 oz. can of Cherry Pie Filling
1 Chocolate Cake Mix
1 tsp Almond Flavoring
2 large Eggs

Here are the instructions as written in the original recipe:

Hand mix the Pie filling and flavoring, add slightly beaten eggs and mix the cake mix (by hand)
until blended.
Fill into a Bundt Pan and bake for 35 to 40 min. at 350 degrees.

Frosting:
1 C Sugar
1/3 C Milk
2 TBS Butter
Mix and boil for 1 minute. Then add:1 C Chocolate Chips.
Spread on cooled cake.

Enjoy!
Peace in the Kitchen!

Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns

Anne made this soup yesterday. I'll post a picture the next time we have a bowl.
It's really delicious. It's not your traditional chance Potato Soup because it's made with Hash Browns. I like the texture. I have a great recipe for Macaroni and Cheese made with the addition of Hash Browns. It's really good. I posted it at the end of this recipe.



Potato Soup in a Crock Pot

1 - 30 oz. bag of Shredded Frozen Hash Browns.
4 C Vegetable Broth or Vegetarian Chicken Broth
1 - 10 oz. can of Cream of Celery Soup
Salt and Pepper to taste.
8 oz. Cream Cheese, cubed
1 tsp Garlic Powder
1 tsp Onion Powder
1 TBS Dried Parsley

Garnishes:
Vegetarian Bacon Bits
Shredded Cheddar Cheese
Sliced Green Onion or Chives
additional Sour Cream


In a large Crock Pot:
Frozen Hash Browns
Broth
Celery Soup
Salt and Pepper

Cover and cook on Low for 5 hours.
Add:
Cream Cheese.
Cook for an additional hour, stirring often until the Cheese is well combined.

Garnish individual serving according to taste.

Enjoy!
Peace in the Kitchen!



This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!



Sunday, January 24, 2016

Chocolate and Cashew Tart

Two of my favorite ingredient combinations. A little bit sweet and a little bit salty. This is just another one of my decadent recipes that will make you look like a pastry chef when you serve it.



Chocolate and Cashew Tart

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Tart Pan , well buttered.

10 TBS Butter, room temperature
1/2 C + 2 TBS Confectioner's Sugar
2 large Egg Yolks
1 1/2 C Flour
1/4 C Unsweetened Cocoa Powder
3/4 C Heavy Cream
7 oz. Bittersweet Chocolate, chopped
1 C Brown Sugar
Sea Salt
1 C Whole Roasted Cashews. (I roast them in the stove in a dry Cast Iron Skillet)
Chocolate Whipped Cream to garnish.

In a large mixing bowl with a hand mixer:
Butter
Confectioner's Sugar (yes, all of it)
Beat 2 minutes.

Add:
Yolks
Beat well to incorporate.

Add:
Flour
Cocoa
Mix on low speed just until a dough comes together.
Press into the Tart Pan, prick the bottom with the tines of a fork.
Cover with plastic wrap and refrigerate 1 hour.

Bake on a sheet pan for 12 - 15 minutes.
Remove pan to a rack to cool completely.

In a double boiler over simmering water:
Cream
Chocolate
Brown Sugar
Whisk until melted and well combined.
Spoon into the Tart Shell.
Refrigerate uncovered for at least 2 hours.

If you haven't already roasted the Cashews, place them in a dry cast iron skillet on the stove.
Roast them on medium heat for about 15 minutes, stirring constantly to prevent burning.
Set aside until ready to serve.

Remove the Tart form the refrigerator just prior to serving.
Sprinkle evenly with Sea Salt, to taste.
Sprinkle with the Whole Cashews.

Serve individual slices topped with Chocolate Whipped Cream.

Enjoy!
Peace in the Kitchen!

Cheese Cake ( Instant - Pot - Salted - Caramel - Cheese - Cake) from Cookies and Cups

I had to share the link to this one. I love Cheese Cake. When we eat out, it's my dessert of choice. I also make an incredible New York Style Cheese Cake.



http://cookiesandcups.com/instant-pot-salted-caramel-chees…/

Enjoy!
Peace in the Kitchen!

Saturday, January 23, 2016

Mushroom and Leek Bread Pudding

Here's another great Savory Bread Pudding to add to my collection.

Fresh Cremini Mushrooms

Leeks


Mushroom and Leek Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 1/2 quart Gratin Dish

6 C Toasted Fresh French Baguette Croutons.
2 TBS Olive Oil
1 TBS Butter
4 C Sliced White and light Green part of Leeks
1 1/2 C Sliced Fresh Cremini Mushrooms
1 TBS Chopped Fresh Tarragon
1/2 C Dry Sherry
Salt and Pepper to taste
1/3 C  Minced Fresh Parsley
4 Eggs
1 1/2 C Heavy Cream
1 C Vegetable Broth or Vegetarian Chicken Broth
1 1/2 C Grated Gruyere Cheese, divided.

In a large 12" skillet on medium heat:
Oil
Butter
Heat until melted and combined.

Add:
Leeks
Saute for 8 - 10 minutes.

Add:
Mushrooms
Tarragon
Sherry
Salt and Pepper to taste.
Cook for an additional 10 minutes.
Remove from heat.

Add:
Parsley
Stir to mix in.
Set aside.

In a Mixing Bowl:
Eggs
Cream
Broth
1 C Gruyere Cheese

Add:
Croutons
Mushroom/Leek Mixture
Stir to combine well.
Set aside for at least 30 minutes.

Stir and pour into the Gratin Dish.
Sprinkle even with remaining Gruyere.
Bake 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!




Friday, January 22, 2016

Asparagus with Cambozola Cheese Sauce and Pine Nuts

Our friends in France prepare Asparagus and Artichokes better than anyplace we've ever had them.
We had several Artichoke dinners this past summer in France.
Here's a delicious recipe using Asparagus.
Cambozola Cheese has become one of our favorites.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Rimmed Sheet Pan




Asparagus with Cambozola Cheese Sauce and Pine Nuts

2 TBS Butter, melted
Slices of Fresh French Baguette Bread
Salt and Pepper to taste.
Olive Oil
1/2 C Water
1 1/2 pounds of Asparagus cut into 1" pieces.
1/2 C Heavy Cream
1/4 pound of Cambozola Cheese
1 tsp Fresh Chopped Thyme
2 TBS Toasted Pine Nuts, chopped and set aside. (I toast them in a dry Cast Iron Skillet on the stove)

On a the Sheet Pan:
Bread Slices brushed with melted Butter.
Bake about 15 minutes until golden brown.

In a large Skillet on medium high heat:
Olive Oil
Water
Salt and Pepper to taste.
Heat to a Boil.

Add:
Asparagus
Cover and cook for 5 minutes.
Uncover and continue to cook to remove excess liquid.
Sauté about 5 minutes until the Asparagus begins to brown.
Remove from heat and set aside.

In a saucepan on medium heat:
Cream
Cheese, broken into small pieces.
Heat until the Cheese melts, whisking continuously.

Add:
Thyme
Salt and Pepper to taste.

On a Serving Platter:
Slices of Bread topped with Asparagus and drizzled with Cheese Sauce.
Sprinkle with Pine Nuts.

Enjoy!
Peace in the Kitchen!


Chick-Fil- A Cole Slaw, Carrot and Raisin Salad

I recently read a story about Chick-Fil-A discontinuing serving their iconic Cole Slaw. They've decided to replace it with a Kale Salad. Personally, I think it's a mistake but......... we'll see.
They've decided to post the recipe so that we can make it at home. I haven't eaten at Chick-Fil-A in over 22 years (since becoming Vegetarian), but I do love their Cole Slaw and Carrot and Raisin Salad.
A friend of mine sent me the story and the recipe for the Cole Slaw and then I found the recipe for their Carrot and Raisin Salad and decided to post them on my Blog.


Cole Slaw

4 tsp Vinegar
1/4 C Granulated Sugar
3/4 tsp Dry Mustard
1/4 tsp Salt
1 C Mayonnaise
2 - 10 oz. Bags of Shredded Cabbage chopped to 1/8".
1/4 C Finely Chopped Carrots

In a large mixing bowl:

Vinegar
Sugar
Mustard
Salt
Whisk well until Sugar dissolves.

Add:
Mayonnaise
Whisk well to incorporate.

Add:
Cabbage
Carrot
Stir well to combine.
Cover with Plastic Wrap and refrigerate at least 2 hours.
Stir again prior to serving.

Enjoy!
Peace in the Kitchen!



Carrot and Raisin Salad

In a large mixing bowl:

4 1/2 C Shredded Carrots
1 - 8 oz. can of Undrained Crushed Pineapple or 2/3 C.
3/4 C Raisins
1/2 C Mayonnaise
1/2 C + 2 TBS Granulated Sugar
Mix well.
Cover with Plastic Wrap and refrigerate at least 2 hours.
Stir again prior to serving.

Enjoy!
Peace in the Kitchen!




Baked Bear Claw Breakfast Casserole

I don't go to Donut shops anymore. I really can't remember the last time I had a Donut. When I did, my favorite item at the shop was a Bear Claw. I absolutely love them. Here's an adapted recipe turning a Bear Claw into a Breakfast Casserole.

Baked Bear Claw Breakfast Casserole

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" Glass Casserole Dish

5 C of Peeled and Diced Apples. I use Jonagold for this recipe. (1 Apple should yield 1 C diced) Have another one ready just in case!
6 TBS Butter, room temperature
1 C Brown Sugar
1 tsp Corn Starch
2 TBS Warm Water
5 Large Fresh Croissants, cut in half lengthwise. I get them from our local French Bakery.
1/2 C Heavy Cream
1/2 C Apple Butter
3 Eggs, beaten
1/8 tsp Cinnamon
1/8 tsp Nutmeg

Icing:
3/4 Confectioner's Sugar
4 TBS Heavy Cream
In a small mixing bowl:
Sugar
Cream
Whisk well. Set aside.

In a Cast Iron Skillet on medium heat:
Heat the Pan first.
Add:
Butter
Heat until melted.

Add:
Sugar
Whisk well.

Add:
Apple
Stir until well coated.
Continue cooking 5 minutes, stirring constantly.

In a small mixing bowl:
Water
Corn Starch
Whisk well.
Add to the Apples.
Continue cooking for 5 minutes.
Remove from heat.
Set aside.

In a medium mixing bowl:
Cream
Apple Butter
Eggs
Cinnamon
Nutmeg
Whisk well.

Line the Casserole Dish with half of the Croissants, cut side up.
OPTION:
(You can also cut the Croissants into 1" Cubes and continue with the recipe by layering the Cubes.)
Pour half of the Cream mixture over the Croissants.
Spoon half of the Apple mixture over the Croissants.
Add another layer of Croissants, cut side up.
Cover with remaining Cream.
Spoon remaining Apples on top.
Bake for 25 minutes.

Remove to a rack to cool for 10 minutes.
Drizzle evenly with Icing.

Enjoy!
Peace in the Kitchen!




Thursday, January 21, 2016

The Ultimate Brownies

Many years ago I discovered the Ultimate Brownies. It was a creation from a company called Moose Munch. We carried the product at Macy's when I was working there. It was a simple recipe. Buy a box of your favorite brownie mix, bake it according to the instructions on the box and as soon as you took it out of the oven, you gently pressed and entire box of Moose Munch into the warm Brownie base. It made an amazing recipe and consequently, the Ultimate Brownies were born. If you're not familiar with Moose Munch it's sort of like Cracker Jack coated in either Milk Chocolate, Dark Chocolate or White Chocolate. The recipe became a favorite at our house.
I have since discovered many other ways to create amazing Brownies and here's my latest!





I added this picture if you decide
to make Moose Munch Brownies.


The Ultimate Brownies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan brushed well with 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. If you need something to come out of a pan without sticking...... this is foolproof. I highly recommend it for the most detailed designed Bundt Pans.

Brownie batter:

16 TBS Butter, melted
2 C Granulated Sugar
3/4 C Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
4 Eggs
2 tsp Vanilla
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Medaglia d'Oro Espresso Coffee Powder
1 C  Chocolate Chips (regular size) I use Hershey's Special Dark or Ghirardelli.
1 1/2 C Chopped Pecans, divided
3/4 C Caramel Sauce, divided (The kind you buy in a jar for Hot Fudge Sundaes)
1/2 C Mini Semi Sweet Chocolate Chips

Icing:

6 TBS Butter, room temperature
1/4 C + 2 TBS Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
2 TBS Lyle's Golden Syrup
1 tsp Vanilla
1 1/2 C Confectioner's Sugar, sifted.
2 - 3 TBS Whole Milk

Brownie batter instructions:

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Cocoa Powder
Mix for 3 minutes.

Add:
Eggs
Vanilla
Mix until incorporated.

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Espresso
Whisk well.
Gradually add this to the mixer.
Mix just to combine well.

Add:
1 C Chocolate Chips
1 C Pecans
Mix just to combine.
Spoon batter into the pan.
Bake 30 - 35 minutes.

Remove the pan to a rack to cool for 5 minutes.

Use the handle of a Wooden Spoon and polk holes evenly throughout the Brownies.
Evenly spread 1/2 C of the Caramel over the entire surface and force some of the Caramel into the holes using a Silicone Spatula.
Cover with Plastic Wrap and refrigerate for at least 1 hour.

Make the Icing.

In a medium mixing bowl with a hand mixer:
Butter
Cocoa Powder
Golden Syrup
Vanilla
Beat until creamy smooth.

Add:
Confectioner's Sugar
2 TBS Milk
Mix until completely incorporated.

Add:
Additional Milk (1 TBS) if it needs it to be a spreadable consistency)

Remove the pan from the refrigerator.
Evenly spread on the Icing.
Sprinkle it with remaining Pecans and the Mini Chocolate Chips.
Drizzle evenly with remaining Caramel Sauce.

Enjoy!
Peace in the Kitchen!








Wednesday, January 20, 2016

No -Knead Bread in a Poor Man's Dutch Oven

I love homemade Bread. I have a Terra Cotta Bread Cloche that I make it in. I was recently sent this recipe so I decided to post the video to make it easier to see the process. The dough is never handled with your hands. It's really easy.
I will definitely try this.





How to Bake No-Knead Bread in a Poor Man’s Dutch Oven (no mixer… no bread machine…)

Enjoy!
Peace in the Kitchen!

Cinnamon Crunch Cheesecake

I love Cheesecake. It's my dessert of choice when we eat out. The only one I make is a very plain New York Style. It's a complicated recipe but it's my favorite. It's on the Blog.  I just received this one from a Blog I follow and I decided to post the link to it.




http://www.365daysofbakingandmore.com/day-148-cinnamon-cru…/

Enjoy!
Peace in the Kitchen!

Monday, January 18, 2016

Blueberry or Cranberry Snowmen / Cornbread Snowmen

I have a vast collection of Cast Iron Cookware. I just received this cool, little Cast Iron Snowman Pan. It came with a Blueberry Mix so I decided to create a recipe so I can continue to make them throughout the Winter. All I need is some Snow, some cold Wintery Weather with a Snow storm. I live in Texas....... it will eventually come!
You can also make these in Corn Shaped Cast Iron Pans.




Here's what you'll need:
Preheat the oven to 350 degrees.
1 Cute Little Cast Iron Snowman Pan, brushed well with Vegetable Oil.
Put the pan on a Sheet Pan and place it in the cold oven to preheat it.

Blueberry or Cranberry Snowmen

8 TBS Butter, room temperature
3/4 C Granulated Sugar + additional for sprinkling the tops of the Snowmen.
1 Egg
2 C Flour, divided
2 tsp Baking Powder
1 tsp Salt
2 C Fresh Blueberries or 1 C Dried Cranberries
1/2 C Buttermilk

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Mix until Creamy Smooth, about 3 minutes.

Add:
Egg
Vanilla
Mix just to combine well.

In a small bowl:
Toss Blueberries or Cranberries with 1/4 C Flour.
Set aside.

In a medium mixing bowl:
Remaining Flour
Baking Powder
Salt
Whisk Well.
Add this, alternating with Buttermilk.
Mix just until combined.

Add Blueberries or Cranberries
Mix just until combined, don't over mix.

Spoon evenly into the Snowman wells.
Sprinkle with additional Sugar.
Bake 8 - 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Snowmen to the rack to cool completely.

Repeat with remaining Batter.

Serve with room temperature Butter.

Enjoy!
Peace in the Kitchen!





Cornbread Snowmen:

2/3 C All Purpose Flour
1/2 C Cornmeal
1 tsp Baking Powder
1/4 tsp Salt
1/2 C Buttermilk
1 TBS Butter, melted
1 TBS Vegetable Oil
1 Egg, beaten


In a mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well.

Add:
Butter milk
Mix by hand with a Blending Fork.

Add:
Butter
Oil
Egg
Stir to combine well.
Spoon Batter into the Snowmen Wells.

Bake 8 - 10 minutes, or until golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Snowmen to the rack to cool completely.

Repeat with remaining Batter.

Serve with room temperature Butter.

Enjoy!
Peace in the Kitchen!

Boston Cream Pie Sheet Cake

Wow, if you love Boston Cream Pie like I do, you'll love this version in a Cake. I decided to simply post a link to the recipe to give full credit.




http://www.chef-in-training.com/…/boston-cream-pie-sheet-c…/

Enjoy!
Peace in the Kitchen!

Saturday, January 16, 2016

Sweet Paul's Spiced Fig, Cranberry and Amaretto Cake with Caramel and Coconut

Here's a decadent and delicious cake from Sweet Paul. I simply posted the link to the recipe. I'll definitely make this one. I like the combination of ingredients and flavors.




http://www.sweetpaulmag.com/…/spiced-fig-amp-cranberry-amar…

Enjoy!
Peace in the Kitchen!

Thursday, January 14, 2016

Strawberry Vanilla Jam Crumb Bars from Savory Simple

There aren't a lot of recipes that I like with Strawberries. I recently discovered this one, it looks delicious and I think I'd like it. It's not really original and I know it's been around for decades, but I've never made them.
I decided to post a link to the recipe rather than re write it.




http://www.savorysimple.net/strawberry-vanilla-jam-crumb-b…/

Enjoy!
Peace in the Kitchen!

Cherry Dump Cake

Here's another great Dump Cake recipe. Dump Cake is a great recipe for a crowd, a Family Gathering, a Church Supper or a Holiday Dessert.
I have several on the Blog.
The concept of the Dump Cake is to "dump" all of the ingredients into one baking dish and bake it.
It was created to be an easy, delicious dessert to make.
I included some Options for other Pie Fillings.













Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Dish

Cherry Dump Cake
1 - 21 oz. can of Cherry Pie Filling
1 - 20 can of Crushed Pineapple, undrained.
1 - 18.25 oz. Box of Yellow Cake Mix
8 TBS Butter, cold and cubed.
1 C Shredded Coconut
1 C Chopped, Toasted Pecans (I toast them on the stove in a dry Cast Iron Skillet)

Layer in the following order: (do not mix the ingredients together)


Cherry Pie Filling, spread out evenly in the dish.
Pineapple, pour evenly over Cherries.
Cake Mix, sprinkle the Dry Mix evenly over the Pineapple.
Butter, scatter evenly over the Cake Mix.
Coconut, sprinkle evenly over the Butter.
Pecans, sprinkle evenly over the Butter.

Bake 45 minutes

Serve Hot or at Room Temperature.

Options:
Blueberry Pie Filling with Chopped Pecans
Peach Pie Filling with Chopped Walnuts
Apple Pie Filling with Chopped Almonds

Enjoy!
Peace in the Kitchen!



Nouveau Chocolate Chip Cookies

I'm always in pursuit of new (Nouveau) cookie recipes. Here's a twist on the iconic All American Chocolate Chip Cookie. It contains the addition of Caramel and Sea Salt, both ingredients that have a French connection.







Caramel:
The English word that originates from the French word, Caramel.

Sel de Mer:
When I think of great Salt, it's always French Sel de Mer. When we travel to France we alway bring back plenty of Sel de Mer.

Chocolate Chips:
They were originally created by the Nestlé family in Switzerland as a Chocolate Chunk. The Nestle family has been credited for making some of the best Chocolate in the world, Swiss Chocolate.

Toll House Chocolate Chip Cookies:


Back in 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style toll house located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers.. 
Ruth Wakefield Photo ©Nestle S.A. Courtesy www.verybestbaking.comHere, passengers paid tolls, changed horses, and ate much-welcomed home-cooked meals. It was also here, over 200 years later, that the Wakefield decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn.

When you put these three ingredients together and the French, Swiss and American background, you have the Nouveau Chocolate Chip Cookie.

Nouveau Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.

8 TBS Butter, room temperature
6 TBS Brown Sugar
4 TBS Granulated Sugar
2 Egg Yolks
1 tsp Vanilla
1 C Flour
1/2 tsp Medaglia d'Oro Espresso Coffee Powder
1/2 tsp Baking Powder
2/3 C Dark Chocolate Chips, I use Guittard Noir or Hershey's Special Dark.
9 Caramel Squares sliced into 36 pieces. This recipe make 1 dozen Cookies and you need 3 slices for each Cookie.
Sea Salt

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat for 5 minutes.

Add:
Egg Yolks
Vanilla
Mix just until combined.
Don't overbeat.

In a Small Mixing Bowl:
Flour
Espresso
Baking Powder
Whisk well.
Add to the Mixer and mix just until combined.

Add:
Chocolate Chips
Mix just until combined.

Divide the dough into 12 equal pieces.
Roll each piece into a ball.
Gently press 3 slices of Caramel onto the top of each ball without flattening the dough.
Place the dough 4" apart onto the Sheet Pan.
Bake 10 minutes

Remove the pan to a rack and immediately sprinkle each cookie generously with Sea Salt.
Allow to cool for 5 minutes.
Transfer cookies to a rack to cool completely.

Enjoy!
Peace in the Kitchen!











Wednesday, January 13, 2016

Lemon Pie

I just wanted to post a delicious recipe for Lemon Pie.

Meyer Lemon


Here's what you'll need:
1 - 9" Prepared, Baked and Cooled Pie Crust.
You can purchase one or make one from scratch.

1 C Granulated Sugar
3 1/2 TBS Cornstarch
1 C Whole Milk
1/2 C Fresh Meyer Lemon Juice
3 Egg Yolks, Beaten and set aside in a Small Bowl.
4 TBS Butter, room temperature
1 TBS Zest from a Meyer Lemon
1 C Sour Cream

Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

In a small bowl:
Sugar
Corn Starch
Whisk well.

In a Saucepan on medium heat:
Sugar/Cornstarch
Milk
Lemon Juice
Whisk well.
Cook until it begins to thicken.
Reduce heat to low.
Cook 2 minutes, stirring constantly.
Add 2 TBS of the Hot Liquid to the Egg Yolks.
Stir to temper the Yolks.
Repeat until it begins to thicken.
Spoon into the Saucepan.
Whisking to combine well.
Return to low heat and simmer 2 minutes, stirring constantly.
Remove from heat.

Add:
Butter
Zest
Stir until Butter is completely melted.

Add:
Sour Cream
Gently stir to combine.
Spoon into the Pie Shell.
Refrigerate for 3 hours.

Serve individual servings with Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Homemade Whipped Cream

This is my favorite recipe for homemade Whipped Cream.



Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Raspberry Chipotle Sauce

This may be my favorite homemade BBQ Sauce. I use it on Vegetarian Meatless recipes, with Cream Cheese and a Sauce for Tamales and Enchiladas.







1 - 6 oz package of fresh Raspberries
3 Chipotle Peppers from a can in Adobo Sauce.
2 TBS of the Sauce from the can.
1 TBS Tomato Paste from a Tube. (the flavor is more intense than from a jar).
5 TBS Apple Cider Vinegar
2 TBS Brown Sugar
1 TBS Soy Sauce
3 Cloves of Garlic, minced
2 TBS Water

Place all of the ingredients in a Blender and purée on high.
Transfer to a canning jar and refrigerate until ready to use.

Enjoy!
Peace in the Kitchen!

Tuesday, January 12, 2016

Chocolate Cake with Chocolate Icing

If you love Chocolate, there's nothing quite like a Chocolate Cake with Chocolate Icing.
This is my favorite one. The two important ingredients in this recipe are Guittard Noir Cocoa Powder and Guittard Extra Dark Chocolate Chips. Try to find them if you can. Any substitutes will not result in the same Deep Dark Chocolate color or taste. 

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 8" round Cake Pans brushed well with 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.




Chocolate Cake with Chocolate Icing:

2 1/4 C Flour
2 1/4 C Granulated Sugar
1 C Unsweetened Cocoa Powder (Guittard Noir)
1 TBS Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
1 1/2 C Buttermilk, room temperature
1 C Hot Espresso Coffee (I use Medaglia door, espresso coffee powder)
3/4 C Vegetable Oil
2 tsp Vanilla
3 Eggs, room temperature

Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C  Guittard Extra Dark Chocolate Chips, melted.

Cake instructions:

In a Large Mixing Bowl:
Flour
Sugar
Cocoa Powder
Baking Soda
Baking Powder
Salt
Whisk well.

In another bowl:
Buttermilk
Coffee
Oil
Vanilla
Whisk well.

Add:
Eggs
Whisk again to incorporate.
Add this to the bowl of dry ingredients.
Whisk well to combine.

Divide the batter evenly among the Cake Pans.
Bake 25 minutes.
Remove the Pans to a rack to cool for 5 minutes.
At this stage I remove the cakes, immediately wrap them in Plastic Wrap and freeze them.
(I learned this technique as a cake decorator)

Make the Icing:

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.

In a bowl, sift together:
Sugar
Cocoa Powder

On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.

Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.

Enjoy!
Peace in the Kitchen!














Meyer Lemon Pudding Cake from Two Peas in Their Pod plus another favorite Lemon Pudding Cake recipe

From Two Peas and Their Pod. I recently received this recipe and I look forward to making it. I happen to like anything made with Lemons.
It was easier to post a link to the recipe than copy and rewrite it.



http://www.twopeasandtheirpod.com/meyer-lemon-pudding-cake/

Enjoy!
Peace in the Kitchen!

Here's my other recommended Lemon Pudding Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Roasting Pan
5 small Ramekins brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) mixed well and refrigerated in a jar. I always have it available for all of my baking needs.



3/4 C Granulated Sugar, divided
1/3 C Flour
1/8 tsp Salt
1 C Whole Milk
1/2 C Fresh Lemon Juice (preferably Meyer Lemons)
2 TBS Butter, melted
2 Egg Yolks
3 Egg Whites

In a bowl with a hand mixer:
Egg Whites
Beat while gradually adding 1/4 C Sugar.
Continue beating until stiff.

In a large bowl:
Remaining Sugar
Milk
Lemon Juice
Butter
Egg Yolks
Whisk well.

Add:
Flour
Salt
Stir to incorporate.
Fold in Egg Whites by hand.

Divide batter evenly among the Ramekins.
Place them in a Roasting Pan filled with boiling water.
Bake 25 - 30 minutes.

Transfer Ramekins to a rack to cool for 5 minutes.
Serve dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Sunday, January 10, 2016

Coffee: Cappuccino, Latte, Café au Lait and other Coffee Drinks

I love Coffee served in a variety of ways. Friends often ask the differences in all of the varieties. What's the difference between........ Cappuccino, Latte, Café au Lait?  and the list goes on an on!
We travel to France often and the French are a bit more specific in the type of coffee you drink and actually when you drink the different choices. I don't think Americans have as many guidelines as the French. I though it would be helpful and easier if I simply posted this picture that describes all of the different types of coffee drink options.



Espresso - 1 oz.
Espresso Doppio - 2 oz.
Ristretto - .75 oz.
Lungo - 3 oz.
Cafe Macchiato - Foamed Milk first and then Espresso.
Cafe Crema - Double Espresso with 1 oz. of Cream. Or, an old fashioned term for Espresso.
Cafe Noisette - Espresso with Hot Milk.
Cafe Cortado - Espresso with a small amount of Foamed Milk.
Cappuccino - Espresso with Steamed Milk and Foam.
Dry Cappuccino - Espresso with only Foam.
Cafe Americano - Espresso with Hot Water.
Cafe Con Hielo - Double Espresso in a Tall Glass filled with Ice.
Breve - Espresso with Half and Half.
Mocha Breve - Espresso, Chocolate and Half and Half.
Mocha - Espresso, Hot Milk and Cocoa Powder.
Cafe Affogatto - Espresso , Vanilla Ice Cream and Shaved Chocolate.
Viennois - Espresso, Hot Milk, Whipped Cream.
Con Panna - Espresso, Whipped Cream.
Flat White - Espresso with A Dollop of Steamed Milk.
Black Eye - Double Espresso with 4 oz. Brewed Coffee.
Cafe Latte - Espresso with Steamed Milk.
Cafe Au Lait - Strong Brewed Coffee and Steamed Milk.
Cafe Con Leche - Brewed Coffee with Scalded Milk.

Enjoy!


Thursday, January 7, 2016

Baked Fire Roasted Hatch Chile Pepper Dip

By now my followers all know that I live in Texas and we love any recipe that includes Chile Peppers.
Here's one more tasty Dip to add to my collection of favorites.

I use Hot Green Chiles, you can tone it down and use Mild if you're not used to the heat!


Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" baking dish

2 - 4 oz. cans of Hatch Fire Roasted Diced Green Chiles, undrained.
8 oz. Cream Cheese, room temperature
1 C Sour Cream
2 C Shredded Sharp Cheddar Cheese
1 C Grated Parmesan Cheese, divided
1 C Seasoned Bread Crumbs
4 TBS Butter, melted
1 TBS Dried Cilantro
Tortilla Chips for serving.

In a large mixing bowl with a hand mixer:
Cream Cheese
Sour Cream
Mix well.

Add:
Cheddar Cheese
3/4 C Parmesan Cheese
Hatch Chiles
Stir by hand to combine well.
Spoon into the pan.

In a small mixing bowl:
Remaining Parmesan Cheese
Bread Crumbs
Butter
Cilantro
Stir to mix well with a blending fork.

Sprinkle evenly over the Pan.
Bake for 45 minutes.
Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Wednesday, January 6, 2016

Taco Soup (Vegetarian Version)

This is an easy and delicious soup. It's traditionally made with Ground Beef but I make a vegetarian version with Yves Meatless Ground and Vegetarian Beef Broth. This is an adaption of a recipe from Southern Comfort Cooking. Thanks Denise for sharing it.




Here's what you'll need:
1 - large Soup Pot

1 Can of each of the following, drained.
Pinto Beans
Black Beans
Kidney Beans
Corn

2 Cans of Diced Tomatoes, undrained
1 Can of Rotel Diced Tomatoes with Green Chiles, undrained
1 Can Vegetable Broth (I use 2 C of a Vegetarian  Better Than Bouillon No Beef  Base Broth)
1 Packet of Hidden Valley Ranch Salad Dressing Mix
1 Packet of Old El Paso Taco Seasoning Mix
2 Pounds of Ground Beef  or Yves Vegetarian Meatless Ground.
If using Yves you'll need to Brown it in 2 TBS of Olive Oil.

In a large Soup Pot:
Brown the Ground Beef or Meatless Ground.
Add all remaining Ingredients and heat well.

Enjoy!
Peace in the Kitchen!