Hatch Chile Pineapple Bread Pudding

Another original recipe using Hatch Green Chiles!

Hatch Chile Pineapple Bread Pudding:

1 1/2 C drained pineapple chunks
1 C diced fresh hatch chiles
3/4 C brown sugar
1/2 C coconut rum
vegetable cooking spray
1 - 9"X13" baking pan

3 C milk
1/2 C brown sugar
1 TBS molasses
2 TBS minced candied ginger
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 egg whites
2 eggs
8 C 1/2" cubed baguette bread

In a bowl, combine:
pineapple
3/4 C brown sugar
hatch chile
rum
Toss to coat well
Pour into the baking pan sprayed with vegetable spray

Place bread in a single layer on a cookie sheet pan
bake at 325 degrees for 15 minutes, until toasted

In a large bowl, combine:
milk
1/2 C brown sugar
molasses
ginger
all of the spices
egg whites
eggs
Whisk together well
Add bread and toss gently
Set aside for at least 15 minutes

Spoon over the pineapple
Bake at 325 degrees for 35 minutes or until set

Serve warm or at room temperature with the Hatch Chile Rum Sauce.

Rum Sauce:

1 C sugar
1/2 C butter, melted
2 TBS minced roasted hatch chiles
1 egg, beaten
1/4 C coconut rum
1 tsp vanilla

In a saucepan, heat:
sugar
butter
hatch chile
whisk in the egg
continue whisking until sugar has melted
remove from heat and whisk in coconut rum
return to simmer until thick
whisk in vanilla

Pour sauce over bread pudding

Enjoy!
Peace in the Kitchen!

Chocolate Hatch Chile Cake

An Original recipe using Hatch Green Chiles / 2013



Frosting:
1 1/4 C sugar
1/4 C cornstarch
1/2 tsp salt
2 C heavy cream
1 C milk
2 (2.7oz.) packages of Taza Coffee Flavored Chocolate Mexicano
2 tsp vanilla
1/2 C finely chopped roasted hatch chiles
1/8 tsp cayenne pepper
1 tsp cinnamon

Cake:
Preheat oven to 325 degrees

1 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter ( 8 TBS )
3/4 C Dutch Cocoa Powder
1 C water
1 C buttermilk
1 C brown sugar
1 C granulated sugar
2 large eggs
1 tsp vanilla

Frosting Preparation:

Whisk together, in a saucepan over medium heat:
sugar
cornstarch
salt
heavy cream
milk
Add chocolate , whisk until it melts and becomes smooth and creamy
Add vanilla , chiles, cayenne and cinnamon
Whisk until well combined

Transfer to a bowl and cover the surface with plastic wrap
Refrigerate 3 - 4 hours, up to a day


Cake Preparation:

Grease 2 - 8" cake pans with my Pan Release Mix ( recipe to follow)

In a medium bowl, whisk:
flour
baking powder
baking soda
salt
Melt butter in a large saucepan over medium heat
Whisk in cocoa powder for 1 minute

Remove from heat and whisk in:
water
buttermilk
brown sugar
granulated sugar
Continue whisking until sugars are dissolved

Whisk in eggs and vanilla
Gradually add flour mixture

Divide batter evenly between the pans
Bake  30 - 35 minutes or until a toothpick comes out clean

Cool in pans for 20 minutes
Invert onto wire cooling racks
Cool for 1 hour

Cut each cake in half horizontally
Roughly crumble one layer into a bowl and set aside

Place one layer on a serving platter and frost the top with 1 cup of frosting
Place another layer on top and repeat
Place the last layer on top and frost the top and sides of the entire cake with the remaining frosting

Sprinkle the top and sides of the cake with the cake crumbs, lightly pressing the crumbs into the frosting

Refrigerate before serving

Pan Release Mixture:
equal parts of Crisco, Vegetable Oil and Flour mixed well and stored in a jar.
I start with 1 Cup of each and keep the rest in the refrigerator until I need it for other baking needs.

Enjoy!
Peace in the Kitchen!

Hatch Apple Enchiladas

This was another entry for the Hatch Chile Contest at Central Market / 2013

Hatch Apple Enchiladas

1 (21oz.) can of apple pie filling
6 - 8" flour tortillas
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 C cornstarch
1/2 C diced roasted hatch chiles
2 TBS lime juice
1/2 C butter
1/2 C granulated sugar
1/2 C brown sugar
1/2 C water

Topping:
1/2 C flour
1/2 C chopped pecans
4 TBS butter, melted


Place pie filling in a medium bowl

In a small bowl, whisk together cinnamon, nutmeg, allspice and cornstarch.
Add spice mixture to pie filling

Add chiles and lime juice to pie filling and mix well.

Spoon 1/4 C of the filling into the center of each tortilla.
Tuck in the sides and roll the tortilla
Place them in a buttered 9"X 13" casserole pan.

In a small saucepan:
melt butter
add granulated sugar, brown sugar and water.
Boil, stirring well.
Reduce heat and simmer 2 minutes until sugar melts completely.
Pour over enchiladas and set aside for 45 minutes, let it absorb the sauce. ( make the topping)

Topping:
1/2 C flour
1/2 C chopped pecans
1/4 C brown sugar
4 TBS butter, melted

In a small bowl:
flour
pecans
brown sugar
mix well

Add butter and mix with a fork to create a crumble.

Bake the enchiladas at 375 degrees for 10 minutes.
Cover enchiladas with the topping.
Continue baking for an additional 10 minutes, or until golden brown.

Enjoy!
Peace in the Kitchen!

Hatch Chile Chocolate Drops with a Hatch Chile Glaze

This is an original recipe created for two cooking and baking competitions that I enter every year. I've been a finalist several times in both competitions.
An original recipe .
I was a finalist in the Cookie contest with another  recipe that I created.
I've simply created a totally different cookie here.
I describe it as the consistency of fudge, maybe a truffle. It has become one of my favorite cookies
and I definitely consider this one to be a "Best of the Best" recipe.
I hope you take the time to make them.

the dough

the baked drops

the finished product!

Hatch Chile Chocolate Drops with a Hatch Chile Glaze
Original Recipe:

4 squares ( 1 oz. ea.) of Unsweetened Baking Chocolate , roughly chopped
1/4 C ( 1 1/2 stick ) butter
2 C sugar
3 eggs
1 tsp vanilla
1/4 C finely minced, roasted Hatch Chiles + 2TBS ( divided)
1/8 tsp cayenne pepper
2 1/2 C flour
1 tub of Frozen Whipped Topping
6 squares  ( 1 oz. ea.) of Semi-Sweet Baking Chocolate , roughly chopped

In a medium sized microwavable bowl,
Heat unsweetened chocolate and butter about 2 minutes
Until butter melts and mixture is smooth
Stir in sugar
stir in eggs, vanilla, cayenne pepper
Fold in 1/4 C Hatch Chiles
Add Flour and mix well
Cover and refrigerate for 1 hour

Scoop dough into 1 1/2" balls with a cookie scoop
Place 2" apart on a Parchment Paper lined baking sheet pan
They do not spread out.
Bake at 350 degrees for 8 minutes or until set
Let cookies cool on the baking pan for 2 minutes
Transfer cookies to a wire rack to cool completely

Glaze:

In a microwavable bowl,
Place frozen whipped topping with the Semi Sweet Chocolate
Heat 1 minute and stir
Heat an additional 30 seconds until chocolate is melted
Glaze should be shiny and smooth
Fold in 2 TBS of Hatch Chiles

Let stand for 15 minutes to thicken
Spread over cookies
Allow glaze to set

Enjoy!
Peace in the Kitchen!

Hatch Chile Artichoke Dip

Hatch Chile Artichoke Dip

It's Hatch Chile time at Central Market in Texas.
That means that there is an abundance of Green Chiles available for making all kinds of recipes using Hatch Green Chiles.
It only takes place once a year.
I stock up on the Chiles, freeze them and use them through out the year.
I have a collections of recipes using the Hatch, New Mexico Green Chile.

Here's a Dip using Hatch Chiles:
This is simply an adaptation of a very popular Artichoke Dip.

1 can (14oz.) artichokes, drained and chopped
1 C finely diced Roasted Hatch Chiles, your choice of Mild or Hot
1 C mayonnaise
1 1/2 C grated parmesan cheese

Mix all ingredients together in a 2 qt. baking dish
Bake at 350 degrees for 25 - 30 minutes

Serve with crackers or....... here in Texas, we serve with Tortilla Chips!

Enjoy!
Peace in the Kitchen!

Carrot Cake Cheese Cake

A friend of mine shared this recipe with me.

2 1/4 packages of cream cheese (18oz.) room temperature, divided
1 3/4 C sugar
1 3/4 C confectioner's sugar , sifted
1 C flour + 1TBS
5 eggs
2 1/2 tsp vanilla, divided
3/4 C vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 (8 1/2 oz.) can of crushed pineapple , drain and reserve juice
1 C grated carrots
1/2 C flaked coconut
1/2 C roughly chopped walnuts
1 TBS butter, softened
1 TBS of the reserved pineapple juice
1/8 tsp salt

Spray a 9 1/2 " springform pan with a vegetable cooking spray or use my
Pan release recipe under Tips, Hints and More.

In a stand mixer beat together :
2 packages of the cream cheese
3/4 C sugar
Beat until smooth and creamy

Beat in:
1 TBS flour
3 eggs
2 tsp vanilla
until smooth and creamy
Set aside

Carrot Cake:
In a large bowl, combine:
oil
1 C sugar
2 eggs
1 tsp vanilla
Mix well
Stir in:
1 C flour
baking soda
cinnamon
1/8 tsp salt
Mix well
Stir in:
pineapple
carrots
coconut
walnuts

Spread 1 1/2 C of the carrot cake batter in the bottom of the pan
Drop large spoonfuls of cream cheese batter over the carrot cake batter
Top with large spoonfuls of remaining carrot  cake batter.
Repeat with remaining cream cheese batter, spreading evenly with an off set knife.

Bake at 350 degrees 50 - 60 minutes until set
Cool to room temperature and then refrigerate
when completely chilled, prepare the frosting.

Frosting:

In a bowl, use a hand mixer.
Combine:
8 oz. Cream Cheese, room temperature
1 Stick of Butter, (1/2 C), room temperature
4 C Confectioner's Sugar
2 tsp Vanilla

2 tsp of Reserved Pineapple Juice
1/2 tsp Salt

In a Bowl with an Electric Hand Held Mixer.
Beat on Low until combined.

Increase Speed to High and Mix for 4-5 minutes.
Frost the cooled Cheesecake
Refrigerate 3 hours before serving

I posted a few photographs, but I wasn't pleased with the results.
We just returned from Canton, Texas ( First Monday Trade Days) I think it's the world's largest Flea Market).
I bought a new Spring-form pan from Pampered Chef that has a tempered glass bottom. The next time I'll make the Cheese Cake in the new pan and post a photograph.

The Cake is amazing and it will become one of my "Best of the Best" recipes.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section Recipe , No Bake Oreo Tart with Oreo Crust!

Today the recipes were very cool. Literally, the title was " Keep Your Cool."

There were several really good recipes but I only chose one to post today.

No - Bake Chocolate Tart with Oreo Crust:

10 oz. Oreo Cookies ( 25 cookies)
1/2 C butter, melted
1 C heavy cream
8 ounces of 72% dark chocolate, coarsely chopped
1/2 tsp vanilla
1/2 C chopped almonds or other nuts. ( would use hazelnuts). If I wanted it to be a Texas tart, I would certainly use pecans!
sea salt for sprinkling
whipped cream for serving

In a food processor, blend Oreo Cookies until the texture of cornmeal.
Add melted butter and blend well
Place the mixture into a 9" round tart pan with a removable bottom.
Use the bottom of a measuring cup to press the mixture evenly onto the bottom and up the sides of the pan.
Freeze the crust while preparing the chocolate filling.

Place chocolate in a medium bowl and set aside.
In a microwave safe bowl or large glass measuring cup, heat cream in the microwave on high for 1 - 1 1/2 minutes, or until it comes to a boil.
Pour cream through a fine sieve held directly over the bowl of chocolate.
Let stand for 5 minutes.
Stir until chocolate is dissolved.
Quickly stir in vanilla.

Immediately pour chocolate mixture into the crust.
Sprinkle with nuts and sea salt.
Let sit at room temperature for at least 2 hours, or until set; or chill slightly for 1 hour.

Serve with whipped cream.

Enjoy!
Peace in the Kitchen!