A delicious Fall Cocktail. We 'll serve this at Thanksgiving.
Pumpkin Cocktail:
Here's what you'll need:
1/2 ounce Pumpkin Vodka
1/2 oz. Vanilla Vodka
1 oz. Kahlua
1 1/2 oz. Heavy Cream
Combine all ingredients in a Cocktail Shaker.
Add Ice.
Shake Well.
Strain into a Cocktail Glass.
Sprinkle with a bit of Nutmeg and Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
These are great Holiday Muffins.
They're Moist and Tasty.
The Top Photo is a Regular Size Muffin Pan and the Bottom are Mini Muffins.
Here's what you'll need:
Preheat the Oven to 375 Degrees.
A 12 Count Muffin Tin with Paper Liners.
Based on the size of the Bananas you may have enough Batter to make more than 12 regular sized Muffins. We used large Bananas.
2- Ripe Bananas, mashed.
1/4 C Brown Sugar
1/4 C Pure Maple Syrup
2 TBS Vanilla
1/4 C Almond Milk
2 Large Eggs
2 TBS Coconut Oil
1 1/2 Flour
2 C Ground Bran Flakes
3 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 C Dried Cranberries
1/4 C Chopped Pecans, Toasted.
In a Large Mixing Bowl:
Bananas
Sugar
Maple Syrup
Vanilla
Milk
Oil
Eggs
Mix until Well Combined.
Add:
Flour
Bran Flakes
Baking Powder
Baking Soda
Salt
Mix to Combine Well.
Stir in Pecans and Cranberries.
Use a Cupcake Scoop and Fill the Liners with Batter.
Bake 20 - 25 minutes.
A toothpick in the Center should come out clean.
Remove from the Oven to a Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
It doesn't get much easier that preparing the Batter and Baking the Brownie in a Skillet.
This recipe is easy and delicious. Individual servings are served, Hot out of the Oven, with either Whipped Cream or Ice Cream.
This recipe is adapted from Food 52.
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 10" Cast Iron Skillet
4 TBS Butter
1 C Milk Chocolate Chips
1/2 C Granulated Sugar
2 Large Eggs
1/4 C All Purpose Flour
2 TBS Cocoa Powder
1/4 tsp Baking Soda
1/4 tsp Salt
Whipped Cream or Ice Cream for serving.
Heat the Skillet on the Stove on Medium Heat.
Add:
Butter, until melted.
Remove the Skillet from the Heat.
Add:
Chocolate Chips (stir with a Silicone Spatula until melted and completely combined with the Butter. Allow it to rest for 10 minutes.
Add:
Sugar (stirring until well combined and Creamy Smooth)
Add:
Eggs with a Whisk. (until completely incorporated)
Add:
Flour, Cocoa Powder, Baking Soda, Salt (mix well until everything is well incorporated)
Bake 15 Minutes
The edged should rise slightly and the Center will be a bit Creamy.
If you prefer it well done, Bake a few Minutes more.
Serve individual servings with Whipped Cream or Vanilla Ice Cream.
I also like it served with Chocolate Whipped Cream or Chocolate Ice Cream.
Enjoy!
Peace in the Kitchen!
Many years ago I discovered the Ultimate Brownie. It was a creation from a company called Moose Munch. We sold the product at Macy's during the Holiday Season. It was a simple recipe. Buy a box of your favorite Brownie Mix, bake it according to the instructions on the Box, as soon as you take them out of the oven, you gently press an entire Box of Moose Munch into the warm Brownie Base. It makes an amazing recipe and consequently, the Ultimate Brownies were born.
If you're not already familiar with Moose Munch, it's a snack made from Butter Toffee Caramel Popcorn with Nuts and Chocolate. It comes in Milk, Dark and White Chocolate. This stuff is Crisp, Buttery, Sweet and completely addicting. The recipe is a favorite at our house.
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| I added this picture if you decide to make Moose Munch Brownies. Enjoy! Peace in the Kitchen! |
This recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.
Here's the 2010 Bar Category winner:
Salty Caramel Crunch Bars
by Stephanie Hollowell
90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)
Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".[2]
I have a Post with many of my favorite Chex Mix Recipes and Chex Buddies Recipes.
This is my latest Chex Mix Recipe.
I adapted this from the Original 1950's Recipe.
My favorite dessert is Cheesecake and I have a recipe on the Blog that's the only Cheesecake I make. Whenever we're dining out and there's Cheesecake on the menu, I always choose it. My second favorite dessert is Key Lime Pie. I've never posted a recipe for it on my Blog because I've never tasted one that I absolutely loved. I have never found a recipe that I felt was worthy of posting. I've even had Key Lime Pie in the Florida Keys.
I recently ordered it at a restaurant and it was the best that I have ever had. The pastry Chef was not working that day so I couldn't talk to her or get the recipe. There are certain things I look for in a good Key Lime Pie. I like a nice tart flavor, I like it to be creamy, I don't like Lime Zest in it and I don't like Green Food Coloring, so I want it to be natural and thicker than thin. The crust is important too. I prefer a Graham Cracker Crust over a Vanilla Wafer or Chocolate Cookie Crust and I don't want it to be dry. I spend a lot of time dissecting things I've eaten at a restaurant when I can't get the recipe and then I create my own. Many Chefs I speak to are willing to share a recipe with me. I dissected the Key Lime Pie, I did a lot of research and here's what I came up with for a Best of the Best Key Lime Pie.
Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" Pie Pan
A Hand held Mixer
INGREDIENTS:
1 1/2 C Graham Cracker Crumbs
1 1/2 C Fine Bread Crumbs
6 TBS Butter, melted
1 - 8oz. package of Cream Cheese, room temperature.
1 1/4 C Sweetened Condensed Milk
1/3 C Key Lime Juice, fresh or purchased (it has to be Key Lime)
1/8 tsp Lime Oil
1 C Sour Cream
DIRECTIONS:
In a Mixing Bowl with a Blending Fork:
Graham Cracker Crumbs and Bread Crumbs
Butter
Mix until completely combined.
Press into the bottom and sides of the Pie Pan.
Bake 20 minutes or until Golden Brown.
Remove to a Rack and Cool Completely.
In a Mixing Bowl with a Hand Held Mixer:
Cream Cheese
Beat until Creamy Smooth
Add:
Milk
Beat until incorporated.
Add:
Lime Juice and Lime Oil, fold in by hand.
Add:
Sour Cream
Beat until Creamy Smooth.
Spoon into the Pie Pan and Refrigerate for 2 hours before serving.
Garnish each serving with Whipped Cream.
Enjoy!
Peace in the Kitchen
I have so many recipes using Cranberries or Cranberry Juice that I decided to gather them all in one Post.
Here are 45 Recipes!
I've been making my Original Cranberry Mousse every Thanksgiving since 1985.
Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985
Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream
Cranberry Upside Down Cake and Crustless Cranberry Pie
Baked Brie with Homemade Spiced Cranberry Sauce
Jalapeño Cranberry Cornbread Pudding with Whiskey Sauce
Fig and Cranberry Conserve , Pear and Cranberry Conserve
Re-molding Canned Jellied Cranberry Sauce !
Cranberry Sauce (when you just need a small amount)
Fig, Cranberry and Hatch Green Chile Conserve
Tex - Mex Holiday Cranberry Spread
Creamy Cranberry Pretzel Pie from Better Homes and Gardens Recipe File
Cranberry Almond Baked Oatmeal Muffins
Cranberry Almond Holiday Trail Mix
Christmas Cranberry Orange Pecan Bread
Cranberry Orange Poinsettia Coffee Cake
Cranberry Cream Cheese Salad / Thanksgiving 2013
Cranberry Raisin Pudding with Warm Butter Sauce
Terry's Original Cranberry Salsa
Cranberry Orange Cake, a Great Holiday Dessert!
Apple Cheddar Casserole and a Pear, Walnut and Cranberry Casserole
Cranberry Pecan Pastries topped with Honey
Sweet Paul's Spiced Fig, Cranberry and Amaretto Cake with Caramel and Coconut
White Cake with Cranberry Filling and Orange Buttercream Icing.
Cranberry, Orange and Almond Shortbread Cookies
As cooler weather is drawing near and we look forward to Fall and Winter, soup is always on our menu. I make soup every weekend.
Here's a bit of information about Wild Rice:
1 C of Wild Rice = 3 - 4 C cooked, that's 6 - 8 servings from just 1 C of Wild Rice.
At $6 per pound, it's less than 38 cents per serving.
Uncooked Wild Rice keeps up to 5 years in an airtight container. Cooked Wild Rice (plain) keeps 1 week when refrigerates. Drain well and keep in an airtight container.
Wild Rice is easy to prepare. Add 1 C of uncooked cultivated Wild Rice to 3 - 4 C of Boiling Water. Return to a Boil, stir well. Cover and simmer for 30 - 60 minutes or until the kernels begin to open. after cooking with Wild Rice you will define your preferred cooking time and water content. The texture of the Rice is a personal preference. For a chewier texture cook for less time. For a tender, fluffier texture cook longer.
Cooked and drained Wild Rice will keep up to 6 Months in a Freezer, in an amor tight container.
It's not recommended to use Wild Rice in Sweet Recipes.
Wild Rice is a high - fiber complex carbohydrate, high in quality protein and low in fat, with only 83 calories per 1/2 C serving.
Wild Rice is the only Cereal Grain Native to North America.
It's Minnesota's official State grain.
They produce 7 - 12 Million pounds annually.
Cultivated Wild Rice Paddies provide a great Habitat for Waterfowl and other Wildlife.
Wild Rice is Gluten Free.
Information provided by the Minnesota Cultivated Wild Rice Council
Many thanks to our friend (Marit), in Minnesota, that provides us with Minnesota Wild Rice.
www.mnwildrice.org
Cream of Wild Rice and Mushroom Soup:
Here's what you'll need:
A Large Soup Pot or Dutch Oven.
2 TBS Olive Oil
8 oz. of Cremini Mushrooms, sliced.
2 Medium Carrots, diced.
2 Ribs of Celery, diced.
1 Medium Onion, diced.
3 Cloves of Garlic, minced.
6 C of Vegetable Broth. (I use Better than Bouillon's No Chicken Vegetarian Broth)
1 1/2 C Uncooked Wild Rice (of course I use Minnesota Wild Rice)
1 C Heavy Cream
1 tsp Fresh chopped Thyme
Salt and Pepper to taste.
In a large Soup Pot or Dutch Oven on Medium High Heat:
Oil, until Hot.
Add:
Mushrooms
Onions
Carrots
Celery
Cook 5 minutes.
Add:
Broth
Rice
Bring to a Boil.
Reduce Heat to Medium -Low.
Simmer 30 minutes.
Remove from Heat.
Add:
Cream
Thyme
Salt and Pepper to taste.
Enjoy!
Peace in the Kitchen!
I have a favorite recipe for Hummus and here's my favorite Baba Ganoush recipe:
1 Large Eggplant, Grilled Whole until charred. This can be done on a BBQ Grill or on the stove with a Cast Iron Griddle.
Char it, cool it, cut it in half and drain it cut sides down in a colander. Peel it and transfer it to a bowl, Mash it with a Potato Masher or Puree it in a Food Processor.
Add:
1/2 C Tahini
3 Cloves of Garlic, minced.
1/3 C Fresh Lemon Juice
2 tsp Zaatar Spice Mix (recipe to follow)
1/4 C Olive Oil to Drizzle
Pita Chips for Serving.
Transfer the Baba Ganoush to a Platter, create a well with a rim, spreading it out using a Silicone Spatula or the back of a Spoon and drizzle with Olive Oil.
This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.
Homemade Zaatar Spice Mix:
Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.
1 TBS Dried Thyme
1 TBS Cumin
1 TBS Dried Cilantro
1 TBS Sesame Seeds
1 TBS Lemon Pepper
1/2 tsp Salt
1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.
Homemade Zaatar Spice Mix:
Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.
1 TBS Dried Thyme
1 TBS Cumin
1 TBS Dried Cilantro
1 TBS Sesame Seeds
1 TBS Lemon Pepper
1/2 tsp Salt
1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.
Enjoy!
Peace in the Kitchen!
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| A variety of flavors to choose from. |
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| These are the ones I'm making for Sunday Morning Breakfast. |
