These can be made with White Chocolate and Valentine Sprinkles too. This is probably a well known recipe but it was the first time I had tasted them. There are so many options for decorating them, use you own imagination and creativity.
I recently went to a Holiday Event and someone brought the Chocolate ones. They are delicious.
http://www.averiecooks.com/…/chocolate-peanut-butter-stacks…
Enjoy!
Peace in the Kitchen!
Tuesday, December 27, 2016
Saturday, December 24, 2016
Christmas Tree Cupcake Toppers
Here's a very cool treat to put on top of Holiday Cupcakes.
I am simply posting the link to the recipe so I can post a photograph.
Easy Christmas Tree Cupcake Toppers - YouTube
Enjoy!
Peace in the Kitchen!
Holiday Brickle
I received this recipe from my Niece in Kansas. I love family recipes, vintage recipes and recipes shared among neighbors and friends.
She got this one from her neighbor.
It's a great item to give as a gift to your neighbors during the Holidays.
There are Decorative Christmas Cellophane Bags that you can fill with some of this Brickle. They look festive when tied with a Christmas Ribbon, Attach a recipe card with it and you have the perfect gift to share with friends.
I'm simply posting the original recipe card and a photograph of the finished Brickle.
Thanks again Jennifer for sharing another great recipe with Uncle Hippy in the Kitchen!
Merry Christmas!
Brickle:
Merry Christmas from:
Jennifer and The Hippy in the Kitchen!
She got this one from her neighbor.
It's a great item to give as a gift to your neighbors during the Holidays.
There are Decorative Christmas Cellophane Bags that you can fill with some of this Brickle. They look festive when tied with a Christmas Ribbon, Attach a recipe card with it and you have the perfect gift to share with friends.
I'm simply posting the original recipe card and a photograph of the finished Brickle.
Thanks again Jennifer for sharing another great recipe with Uncle Hippy in the Kitchen!
Merry Christmas!
Brickle:
Merry Christmas from:
Jennifer and The Hippy in the Kitchen!
Éclairs in a Pan!
This recipe is an American version of the Classic French Éclair.
This can be made with French Vanilla Pudding Mix or Chocolate Pudding Mix.
I hesitated to post this recipe. I ate it somewhere at some function and I can't even remember where it was. The only thing I remember was this delicious dessert.
I also hesitated to post it because I thought there was no way that everyone I know wouldn't already have this recipe.
It's easy, it's delicious, it's made in the Iconic All American 9" X 13" Baking Pan!
Here's what you'll need:
1 - 9" X 13" Glass Baking Pan!
Pudding:
3- 3.5oz. Boxes of Instant French Vanilla Pudding (or Chocolate)
3 C Whole Milk
1 - 8oz. Tub of Frozen Cool Whip, thawed.
Graham Crackers
Topping:
1/3 C Baking Cocoa ( I use Rodelle)
1 C Granulated Sugar
1/4 C Whole Milk
8 TBS Butter, cut into pieces.
1 tsp Vanilla
Pudding Directions:
In a Medium Mixing Bowl with a Hand Mixer:
Vanilla Pudding
Milk
Beat to combine well.
Fold in Cool Whip.
Whisk well by hand until creamy smooth.
In the Pan:
Line the entire bottom with Graham Crackers. Break them as needed to fit.
Spread 1/2 of the Pudding over the Crackers.
Repeat with another layer of Crackers and the remaining Pudding.
Add a final layer of Crackers.
Refrigerate while you prepare the Topping.
Topping Directions:
In a Saucepan on Medium Heat:
Cocoa
Sugar
Milk
Heat just until it begins to Bubble. Whisking constantly.
Add:
Butter
Vanilla
Whisk well until thick and creamy.
Spread evenly over the last layer of Crackers.
Refrigerate at least 2 hours or overnight before serving.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
This can be made with French Vanilla Pudding Mix or Chocolate Pudding Mix.
I hesitated to post this recipe. I ate it somewhere at some function and I can't even remember where it was. The only thing I remember was this delicious dessert.
I also hesitated to post it because I thought there was no way that everyone I know wouldn't already have this recipe.
It's easy, it's delicious, it's made in the Iconic All American 9" X 13" Baking Pan!
The Traditional French Éclair |
Thi Iconic, All American 9" X 13" Baking Pan |
Here's what you'll need:
1 - 9" X 13" Glass Baking Pan!
Pudding:
3- 3.5oz. Boxes of Instant French Vanilla Pudding (or Chocolate)
3 C Whole Milk
1 - 8oz. Tub of Frozen Cool Whip, thawed.
Graham Crackers
Topping:
1/3 C Baking Cocoa ( I use Rodelle)
1 C Granulated Sugar
1/4 C Whole Milk
8 TBS Butter, cut into pieces.
1 tsp Vanilla
Pudding Directions:
In a Medium Mixing Bowl with a Hand Mixer:
Vanilla Pudding
Milk
Beat to combine well.
Fold in Cool Whip.
Whisk well by hand until creamy smooth.
In the Pan:
Line the entire bottom with Graham Crackers. Break them as needed to fit.
Spread 1/2 of the Pudding over the Crackers.
Repeat with another layer of Crackers and the remaining Pudding.
Add a final layer of Crackers.
Refrigerate while you prepare the Topping.
Topping Directions:
In a Saucepan on Medium Heat:
Cocoa
Sugar
Milk
Heat just until it begins to Bubble. Whisking constantly.
Add:
Butter
Vanilla
Whisk well until thick and creamy.
Spread evenly over the last layer of Crackers.
Refrigerate at least 2 hours or overnight before serving.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Enchilada Soup in a Crock Pot
Just another example of a recipe we love in Texas.
Enchilada Soup
Here's what you'll need:
A Crock Pot
Soup Ingredients:
1 C diced Onion
2 Garlic Cloves, Minced
3 - 14oz. Cans of Black Beans, rinsed and drained well.
2 - 14oz. Cans of Vegetable Broth
1 - 10oz. Can of Enchilada Sauce
1 - 15oz. Can of Diced Tomatoes including the liquid.
1 - 15oz. Can of Corn, drained.
1 - 4.5oz. Can of Diced Green Chiles
2 TBS Lime Juice
1 1/2 tsp Cumin
1 tsp Chile Powder (this is not Chili Powder) there's a difference. It's CHILE! I use a Hatch Chile Powder or Chimayo Chile Powder. Don't use Chipotle, it's too smokey.
1/4 tsp Pepper
1/4 C Chopped Cilantro
Topping Ingredients:
Diced Avocado
Shredded Queso Quesadilla Cheese
Chopped Green Onion
Sour Cream
Tortilla Chips
Spoon all of the Soup Ingredients into a large Crock Pot.
Stir to combine well.
Heat on Low for 4 hours.
Stir occasionally.
Serve Hot with Toppings.
Enjoy!
Peace in the Kitchen!
Thursday, December 22, 2016
Candy Cane Martini
All I will say about this one is................. Happy Holidays!
Here's what you'll need:
A Cocktail Shaker/Ice
A Chilled Martini Glass
3/4 oz. Peppermint Schnapps
3/4 oz. Berry Vodka (there are several choices available) I like Absolut.
3/4 oz. Creme de Cacao (just make sure it's a clear version)
3/4 oz. Half and Half
1/4 oz. Grenadine
In the Cocktail Shaker filled with Ice:
Schnapps
Vodka
Creme de Cacao
Half and Half
Shake well.
Strain into the Martini Glass.
Drizzle the Grenadine over the Martini and Swirl it with a toothpick.
Enjoy!
The Holidays!
Peppermint Schnapps |
Red Berry Vodka |
Clear Crême de Cacao |
Grenadine |
Here's what you'll need:
A Cocktail Shaker/Ice
A Chilled Martini Glass
3/4 oz. Peppermint Schnapps
3/4 oz. Berry Vodka (there are several choices available) I like Absolut.
3/4 oz. Creme de Cacao (just make sure it's a clear version)
3/4 oz. Half and Half
1/4 oz. Grenadine
In the Cocktail Shaker filled with Ice:
Schnapps
Vodka
Creme de Cacao
Half and Half
Shake well.
Strain into the Martini Glass.
Drizzle the Grenadine over the Martini and Swirl it with a toothpick.
Enjoy!
The Holidays!
Tuesday, December 20, 2016
Chocolate Silk Pie
It's my job as a Food Blogger to do all of the research and come up with what I consider The Best of the Best recipes to share.
We recently purchased a French Silk Pie for one of our Christmas Desserts.
It was delicious.
I wanted to reproduce that taste.
I researched many recipes and here's my final recipe.
If you've never tasted this Silky, melt in your mouth, Chocolate Pie, you're missing out on a delectable dessert.
Here's what you'll need:
A Double Boiler.
A Pre-Baked Pie Crust:
If you don't make homemade Pie Crust you'll need to purchase a pre-baked crust.
My wife makes incredible pie crust so that's what I use.
Just make sure the crust is pre-baked for this non-baked pie.
The recipe calls for Superfine Sugar:
For 1 C of Superfine Sugar, Grind 1 C + 2 tsp of White Granulated Sugar in a Blender or
Food Processor for 30 seconds.
4 TBS Butter, cut into TBS sized pieces.
4 Large Eggs, separated.
1/4 C Superfine Sugar, divided.
1 1/4 C Heavy Cream, very cold.
In the Double Boiler on Medium Heat:
Chocolate
Butter
Stir with a Wooden Spoon just until melted and well combined.
Remove from Heat and set aside. (it will be returned to heat so add water if needed)
Beat the mixture by hand, with a Wooden Spoon until Creamy Smooth.
Return to Heat.
Add:
Egg Yolks, one at a time.
Beat well with a Wooden Spoon after each addition.
Transfer to a Large Mixing Bowl.
In another Mixing Bowl with a Hand Mixer:
Egg Whites
Beat until Soft Peaks.
Add:
2 TBS of Sugar.
Beat until Stiff Peaks to create a Meringue.
In another Mixing Bowl with a Hand Mixer.
Cream
Beat until Frothy.
Add:
2 TBS Sugar
Beat until Soft Peaks (reserve 1/2 C for Garnish, transfer to a small container, refrigerate covered with Plastic Wrap until ready to use)
In the Bowl of Chocolate with a Silicone Spatula:
Meringue
Fold in until completely incorporated.
Whipped Cream
Fold in until completely incorporated.
Spoon evenly into the Pie Shell.
Refrigerate 1 Hour.
Remove and top it evenly with the reserved Whipped Cream.
Slice to serve.
Top each serving with Shaved Chocolate. (use a Potato Peeler to Shave some of the Reserved Chocolate.
Enjoy!
Peace in the Kitchen!
We recently purchased a French Silk Pie for one of our Christmas Desserts.
It was delicious.
I wanted to reproduce that taste.
I researched many recipes and here's my final recipe.
If you've never tasted this Silky, melt in your mouth, Chocolate Pie, you're missing out on a delectable dessert.
This is just a recommended Baking Chocolate the I use. |
Pie Crust to be Pre-Baked. |
Here's what you'll need:
A Double Boiler.
This is the Double Boiler that I have. |
A Pre-Baked Pie Crust:
If you don't make homemade Pie Crust you'll need to purchase a pre-baked crust.
My wife makes incredible pie crust so that's what I use.
Just make sure the crust is pre-baked for this non-baked pie.
The recipe calls for Superfine Sugar:
For 1 C of Superfine Sugar, Grind 1 C + 2 tsp of White Granulated Sugar in a Blender or
Food Processor for 30 seconds.
Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated. This makes for sugar that is lighter in weight and dissolves more quickly. It's often called for in recipes like meringue or angel food cake that are known for being light and airy.
8 oz. Semi Sweet Chocolate, chopped + additional for Garnish Shavings.4 TBS Butter, cut into TBS sized pieces.
4 Large Eggs, separated.
1/4 C Superfine Sugar, divided.
1 1/4 C Heavy Cream, very cold.
In the Double Boiler on Medium Heat:
Chocolate
Butter
Stir with a Wooden Spoon just until melted and well combined.
Remove from Heat and set aside. (it will be returned to heat so add water if needed)
Beat the mixture by hand, with a Wooden Spoon until Creamy Smooth.
Return to Heat.
Add:
Egg Yolks, one at a time.
Beat well with a Wooden Spoon after each addition.
Transfer to a Large Mixing Bowl.
In another Mixing Bowl with a Hand Mixer:
Egg Whites
Beat until Soft Peaks.
Add:
2 TBS of Sugar.
Beat until Stiff Peaks to create a Meringue.
In another Mixing Bowl with a Hand Mixer.
Cream
Beat until Frothy.
Add:
2 TBS Sugar
Beat until Soft Peaks (reserve 1/2 C for Garnish, transfer to a small container, refrigerate covered with Plastic Wrap until ready to use)
In the Bowl of Chocolate with a Silicone Spatula:
Meringue
Fold in until completely incorporated.
Whipped Cream
Fold in until completely incorporated.
Spoon evenly into the Pie Shell.
Refrigerate 1 Hour.
Remove and top it evenly with the reserved Whipped Cream.
Slice to serve.
Top each serving with Shaved Chocolate. (use a Potato Peeler to Shave some of the Reserved Chocolate.
Enjoy!
Peace in the Kitchen!
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