Roasted Provencal Potatoes

This is a very simple Provencal recipe.
The end result is a very flavorful potato.
There are many varieties of Herbes de Provence.
The one I used has a blend of garlic, herbs, spices, sea salt and lemon peel.
The fragrance is incroyable!


Cut 1 1/2 pounds of Red Potatoes into 3/4" wedges

Toss in a bowl with 2 TBS oil, a pinch of salt, t TBS Herbes de Provence.
Place potatoes , flesh side down on a baking sheet
Cover tightly with heavy duty foil

Bake covered at 350 degrees for 20 minutes
uncover and bake for 15 minutes
Turn over the wedges and bake for a final 15 minutes ( i use 2 forks to turn them)

Serve with Sour Cream and Bacon Bits

Enjoy!
Peace in the Kitchen!

Taza Mexicano Chocolate Discs

I discovered Taza Mexicano Chocolate Discs when I created a recipe for an original Chocolate Cookie to enter in two competitions. I ended up a finalist in both contests. The cookie is delicious. I thought I had already posted it on the blog, apparently I haven't.
I will do that some day. Until then, here are three recipes using this amazing chocolate.
I realize that it's not really the best time to post a recipe for Hot Chocolate , but we often drink it on a cold night in summer when camping in the mountains.
I did add an Iced Chocolate version too. I'm also posting a different chocolate cookie recipe. If you love chocolate, you should love Chocolate Mexicano!


Taza Mexicano Chocolate was inspired by a passion for Mexican traditions, they hand carve granite millstones to make the rustic, organic chocolate discs with bright tastes and bold textures.
They are available in the following flavors and can be enhanced with liqueurs to further boost the flavors.

Oaxacan Mole
Cinnamon
Salted Almond
Cacao Puro
Chipotle Chile
Coffee
Ginger
Guajillo Chile
Orange
Salt & Pepper
Vanilla

You can see that there are some amazing options when deciding on a recipe that calls for chocolate.

Taza Mexicano Hot Chocolate for One!

Choose your favorite flavor of chocolate discs
Grate 1 disc ( they come 2 to a package) with a micro plane or cheese grater

It takes 1 disc for 8 ounces of water or milk
In Mexico, Hot Chocolate is typically made with water. For a richer thicker version, use milk. I make it with milk.

In a saucepan, heat milk until just below boiling.
Remove from heat and add grated chocolate.
Mix to prevent chocolate from sticking to the bottom of the pan.

Add any flavoring if using unflavored chocolate or liqueur to enhance a flavored chocolate. ( Rum, Bourbon, Tequila, Vanilla)

Pour the chocolate into an earthenware pitcher and whisk.
Taza de Chocolate is typically served frothy with a head of foam.

Vigorously whisk the chocolate about 2 minutes.
Pour into mugs and garnish with whipped cream and additional grated chocolate .

Enjoy!
Peace in the Kitchen!


Taza Iced Chocolate for 2!

1- 2.75 oz. package of your favorite flavor ( 2 discs)
2 C milk
1/4 C water
1/4 C sugar
 Ice
Shaved Chocolate
Whipped Cream

In a saucepan or kettle, heat water to boiling.
Finely shop or grate chocolate and place in a bowl with sugar

Pour boiling water into the bowl & whisk until melted and smooth.
Slowly add cold milk, whisking constantly until smooth.

Fill 2 glasses with ice and add the chocolate.
Top with whipped cream and additional grated chocolate

Enjoy!
Peace in the Kitchen!


Taza Chocolate Cookies:

2 packages (4 discs) of your favorite flavor of Taza Chocolate Mexicano
3/4 C flour
1/2 tsp cinnamon
1/4 tsp baking powder
1 C sugar
1/4 C butter, softened
1 egg
1 tsp vanilla

Grate or chop chocolate into a glass bowl and microwave for 1 minute , almost melted.
Stir until smooth.
Cool to room temperature

In another bowl, combine flour, cinnamon & baking powder

In another bowl, cream sugar and butter with an electric hand mixer until creamy and smooth.
Add egg and beat well
Add cooled chocolate and vanilla and continue to beat until well blended.
Add flour mixture and continue beating until well combined.

Drop spoons full of dough onto a parchment paper lined baking pan.
Bake at 350 degrees for 10 minutes, they will be almost set

Remove from oven and cool 2 minutes or until set.

Transfer to a wire rack and cool completely.

Enjoy!
Peace in the Kitchen!

Caramel Apple Bars

Caramel Apple Bars

1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1 egg
1 C firmly packed brown sugar
1 C  peeled and finely chopped apple ( i prefer Jonagold)
3/4 C caramel topping
1/4 C flour

Spray a 9"X13" pan with a vegetable cooking spray

In a large bowl, cut butter into cookie mix using a pastry blender or 2 forks
Stir in egg until mixture is crumbly

Reserve 1/2 C cookie mixture
Press remaining cookie mixture into bottom of pan
Bake at 350 degrees for 15 minutes
Sprinkle apple evenly over crust

In a small bowl, mix caramel topping and flour
drizzle over apples

Spread reserved cookie mixture over apples
Bake at 350 degrees for 20 - 25 minutes
Cool 2 hours
cut into 9" X 4" rows

Enjoy!
Peace in the Kitchen!

Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars:

Cookie Base:
1 pouch (1 lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1/2 C crushed gingersnap cookies
1/2 C chopped pecans
1/2 C cold butter

Filling:
2 packages (8oz. each) cream cheese, softened
1 C sugar
1 C canned pumpkin ( not pie filling)
2 TBS flour
1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
2 TBS heavy cream
2 eggs

Toppings:
1/3 C Chocolate Topping ( store bought in a jar)
1/3 C Caramel Topping (store bought in a jar)

In a large bowl, stir together:
cookie mix
crushed gingersnap cookies
pecans
Cut in butter using a pastry blender or 2 forks, until crumbly
Reserve 1 C of the mixture for topping

Press remaining mixture in the bottom of an un greased 9"X13"pan
Bake at 350 degrees for 10 minutes
Cool 10 minutes

In a large bowl, beat together cream cheese and sugar with an electric hand mixer on medium speed until smooth
Add remaining filling ingredients
Beat until well blended
Pour over warm cookie base
Sprinkle with reserved topping

Bake at 350 degrees for 35 - 40 minutes or until center is set
Cool 30 minutes
Refrigerate 2 hours

Before serving, drizzle with chocolate topping and then caramel topping

Cut 6 rows x 4 rows
Store covered in refrigerator

Enjoy!
Peace in the Kitchen!

Pumpkin Cheesecake with Ginger-Walnut Crust

I know this sounds like a Holiday recipe, and it is...... but it's never too early for me to plan a Holiday menu. I'll serve this at Thanksgiving.

Pumpkin Cheesecake with Ginger Walnut Crust:

• 4 oz gingersnap cookies (20- 1 3/4-inch cookies)
• 1 C walnut halves, divided
• 4 teaspoons canola oil
• 12 oz. cream cheese 
• 1/2 C granulated sugar
• 1/2 C packed dark brown sugar
• 2 tsp  pumpkin pie spice ( my homemade recipe can be found under Tips, Hints and More on the Blog) I keep it in a jar in the pantry.
• 3 large eggs
• 1 TBS vanilla extract
• 1 16-oz container cottage cheese 
• 1 15-oz can unseasoned pumpkin puree

1. Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
2. Blend cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric hand mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Add in eggs one at a time, scraping down the sides occasionally. Add vanilla.
4. Process cottage cheese in a food processor until completely smooth and creamy, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed with a hand mixer. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Sprinkle the walnuts on the top of the cheesecake.  Refrigerate, uncovered, at least 4 hours. Cover and refrigerate overnight if desired.

Enjoy!
Peace during the Holidays!

Fruit Bars

Fruit Bars

Base:
2 pouches (1 lb. 1.5 oz. ea.) Betty Crocker Sugar Cookie Mix
1 C butter, softened
1/2 tsp almond extract
2 eggs

Filling:
1 can (21oz.) can of cherry pie filling or your favorite flavor

Glaze:
1 C powdered sugar
1 TBS milk
1/4 tsp almond extract

Spray a 9"x 13" pan with vegetable cooking spray

In a large bowl, stir:
base ingredients until soft dough forms
Press half of the dough in the bottom of the pan

Spread pie filling over the dough
Drop remaining dough  by  teaspoonfuls over the filling

Bake at 350 degrees for 45 - 50 minutes
Cool 10 minutes

In a small bowl, stir glaze ingredients until smooth
If necessary add additional milk (1 tsp at a time) until thin enough to drizzle
Drizzle glaze over warm bars
Cut 6 rows X 4 rows

Store in an airtight container

Enjoy!
Peace in the Kitchen!

Double Chocolate Rocky Road Bars

Double Chocolate Rocky Road Bars

1 pouch (1 lb. 1.5 oz.) Betty Crocker Double Chocolate Chunk Cookie Mix
1/4 C vegetable oil
2 TBS water
1 egg
1/2 tub ( 16oz.) Betty Crocker Rich and Creamy Chocolate Ready-to-Spread Frosting ( 1 C )
1/3 C miniature marshmallows
1/2 C crushed pecans


Stir together in a medium bowl with a spoon:
cookie mix
oil
water
egg

Press into an un greased  8"x 8" pan
Bake at 350 degrees for 20 - 25 minutes, or until set
Cool 30 minutes

Stir together frosting and marshmallows
Spread evenly over bars
Sprinkle with pecans

Cut 4 rows x 4 rows

Enjoy!
Peace in the Kitchen!