Chocolate Palmiers

I never thought I would ever make homemade Palmiers. We see them all over Paris, in every small pastry shop on every block. They look and taste amazing. I decided to post a recipe so I can remind myself that I can really make them myself. I chose to post the recipe for Chocolate ones.

Chocolate Palmiers

Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.

1 8oz package of Cream Cheese
1/2 C sifted Confectioner's Sugar
1/4 C unsweetened Cocoa Powder
2 TBS Flour + 2 2/3 C used separately in the recipe.
2 TBS Frangelico ( Hazelnut liqueur)
1/2 C finely chopped, toasted Hazelnuts
8 TBS (1/2 C) Butter, softened
1/2 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Baking Powder
1/2 tsp cinnamon
1/2 tsp Salt
1 Egg
3 TBS whole Milk
1/2 tsp Almond extract

Filling.

In a medium mixing bowl, with an electric mixer:
Cream Cheese
Confectioner's Sugar
Cocoa Powder
2 TBS Flour
Liqueur
Beat on low until smooth.
Fold in Hazelnuts, by hand.
Cover with plastic wrap and set aside.

Pastry Dough.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat on medium high speed for 30 seconds.

Add:
Granulated Sugar
Brown Sugar
Baking Powder
Cinnamon
Salt
Beat until well combined, scraping down the sides as needed.

Add:
Egg
Milk
Almond Extract
Beat until well combined.

Gradually add the Flour.
Beating just until mixed well.

Divide the dough in half.
Cover with plastic wrap and refrigerate for 30 minutes.

On a Floured Surface:
Start with one portion of dough.
Roll into a 12" X 8" rectangle 1/8" thick with the long edge facing you.
Spread with half of the filling to within 1/2" of the long edge.
Beginning with the edge facing you, roll the dough tightly to meet the middle.
Roll the other side to meet the middle. (the two long edges should meet in the center)
Brush the seam where they meet with a bit of water and gently press together.
Repeat with the other portion of dough.

Wrap the rolls in plastic wrap, place them on a sheet pan and refrigerate for at least 2 hours and up to
as much as 24 hours.

Using a very sharp knife, cut the rolls into 1/4" slices.
Transfer the Palmiers, cut side down and 2" apart  onto the lined Sheet Pans.
Bake for 8 minutes.
Remove the pans to a rack and cool for 10 minutes.
Transfer the Palmiers to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

These are an example of plain Palmiers.

These are an example of Chocolate Palmiers.

Cornmeal Star Cookies

Cornmeal Stars with Orange Glaze 
Makes 58, 3 1/2" cookies


1 C butter, softened
1 C sugar
2 egg whites
1 egg yolk
2 TBS orange zest, divided use
5 TBS orange juice, divided use
1 1/2 tsp vanilla extract
2  3/4 C all purpose flour
2/3 C yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
2 C powdered sugar

Directions:
1. Beat butter and sugar at medium speed in a stand mixer until light and fluffy, about 5 minutes.
 In a separate bowl, beat egg whites at high speed until stiff peaks form.
 On low, beat egg whites into butter mixture, just until blended. Still on low, add egg yolk, 11/2 TBS orange zest, 2 TBS orange juice and vanilla to butter/egg white mixture, beating just until blended.

2. In a separate bowl, lightly whisk together the flour, cornmeal, baking powder, and salt. Add to butter mixture in three parts, beating just until blended after each addition.
 
3. Divide the dough in half, and wrap each half in plastic wrap. Flatten dough into discs and refrigerate for 8 hours or freeze for 1/2 hour. Dough is very soft and must be chilled before handling.

4. Preheat oven to 350 degrees. Roll out one portion of dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut into shapes with floured cookie cutters and place cut outs on parchment lined cookie sheets (or roll dough directly onto parchment paper, cut out cookies and remove trimmings. Place parchment paper onto cookie sheet and bake). Re-roll trimmings for additional cookies. Keep dough refrigerated between rollings.

5. Bake for 10 to 11 minutes or until just starting to brown. Cool cookies on cookie sheet for 5 minutes, then remove cookies to wire racks until completely cooled.

6. For orange glaze/frosting, combine remaining 1/2 TBS zest, remaining 3 TBS orange juice, and powdered sugar in a medium bowl, whisking until smooth. (Add a little more sugar to make the frosting thicker, if you like, or add a few drops of orange juice if you'd like it to be thinner). Spread topping on stars. Place cookies on wire racks until topping is set, about half an hour or so, depending on how thick it is. 

Enjoy!
Peace in the Kitchen!

Holiday Bundt Cake

Thanksgiving is over and we still have plenty of ingredients from baking our Thanksgiving desserts.
Here's a way to use some of those leftover ingredients in a delicious cake.
We had our Cul -de- Sac Dinner Club last night and our host baked this wonderful Holiday Cake.
Thank you Gretchen for introducing this Hippy to the cake! I'd previously posted another recipe that Gretchen shared with me. I believe they are the Artichoke Balls. I've shared other recipes from our neighbors. We have some great cooks on our street.

Holiday Bundt Cake:

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time!  It's a foolproof release method especially in a detailed Bundt Cake Pan.


2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger powder
1/8 tsp salt

1 1/4 sticks (10 TBS) butter, softened
1 C sugar
1/2 C brown sugar
2 eggs

1 tsp vanilla
1 1/4 C pumpkin puree
1 apple, peeled, cored, chopped

1 C dried cranberries
1 C roughly chopped  toasted pecans ( I add more because I'm a Texan and we love pecans)

In a bowl, whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
ginger
salt

In a stand mixer, with a paddle attachment:
Butter
Sugar
Brown Sugar
Beat for 3 minutes.
Add eggs, one at a time, mixing after each one.
Beat in vanilla

Reduce speed

Add:
pumpkin
apple
mix just until combined.

Add:
Dry ingredient mixture.
Fold in cranberries and pecans.

Scrape batter into the prepared pan.
Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.

Cool pan on a cooling rack for 10 minutes
Un mold the cake onto the cooling rack and cool completely.

Serve with homemade whipped cream.

Enjoy!
Peace in the Kitchen

America's favorite Cole Slaw!

I'm sharing this recipe from,( I Love Texas Recipes), a blog that I follow.
I love Cole Slaw along with my entire family. This is the Cole Slaw we all grew up eating. Thank you ( I Love Texas Recipes) for sharing and bringing back so many picnic memories from my childhood. This is what food blogging is all about.

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
Peace in the Kitchen!

Hasselback Potatoes

 I originally saw this recipe when my niece made them for Thanksgiving. I researched several recipes  and this is what I found.
The one listed at the bottom of this post is from the original restaurant recipe at the restaurant in Sweden.

Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.

This baked potato is not your average baked potato! This looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation. This is as comfortable at a family dinner as it would be at a dinner party. Definitely a unique and delicious way to serve potatoes.

The following are variations on the potato.
You can experiment with your own versions.

3 pounds Yukon Gold potatoes
1/3 C olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 TBS finely chopped fresh rosemary (divided)

Directions
Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. 

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top




Here's another recipe:
This makes about 8 potatoes.

1/4 C grated Parmesan
1/2 C fine bread crumbs
5 TBS butter (melted), divided
1 tsp paprika
Kosher Salt


Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in an oiled 9"X13" baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.


Enjoy!
Peace in the Kitchen!

Happy Thanksgiving!

I wanted to wish all of my friends and followers a very Happy Thanksgiving. I hope you had the opportunity to create some amazing recipes for this day. The first Thanksgiving was to give thanks for an abundant harvest.

And remember....

Enjoy!
Peace in the Kitchen!

Sweet Onion Soufflé / Thanksgiving 2013

Corn, Zucchini, Cabbage, Broccoli, Cauliflower, Onion....... Casseroles! Some of my favorites.
But....... let's add Soufflés to that list!

Sweet Onion Souffle:

1 stick of butter (1/2C)
4 pounds of Vidallia Onions. roughly chopped, chunky!
salt
3 TBS flour
2 tsp baking powder
1 tsp salt
6 eggs
2 C heavy cream
3/4 C grated parmesan cheese

In a large skillet :
Melt butter on low heat.
Add onions
Salt to taste
Saute until golden in color, about 40 minutes
Cool completely

Butter a 9" X 13" dish or a 2 quart Bram

In a bowl:
Whisk flour, baking powder and salt

In another bowl:
Beat eggs, cream and cheese

Whisk together dry ingredients and wet ingredients.
Fold in onions

Spoon into the baking pan
Bake at 350 degrees for 45 minutes if using a 9"X13" and 20 minutes in a Bram
The Souffle should be set and golden brown

Enjoy!
Peace in the Kitchen!

Aunt Jean's Crock Pot Tofurky with Cranberry Onion Sauce

This is a Vegetarian Turkey from Tofurky. It's a roast that tastes delicious. It also comes with a vegetarian gravy, however, this year I'm making an Apple Cider Gravy for ours. I'll use the other gravy for our Mashed Potatoes. One of our children is also vegetarian. I thought I'd add this to the blog so you get an idea of how amazing a Vegetarian Thanksgiving Turkey Dinner can be. We will also have all the traditional trimmings, sides and desserts!
My wife also makes the Dressing vegetarian for everyone.

This simple recipe makes a moist, delicious Roast.

1 Tofurky Roast, thawed or frozen
1 can of whole Cranberry Sauce
1 package of vegetarian Onion Soup Mix
16 ounces (2 cups)  Vegetable Broth. (I use a Vegetarian Chicken Stock)

Empty package of soup mix into a Crock Pot and add the Chicken Stock and the Cranberry Sauce, stirring to mix.
Place the Tofurky Roast in the center of the pot.
For a frozen Roast, cook on high for about three hours, turning the Roast over in the sauce every half hour.
A thawed Roast will take two hours.
Slice the Roast thin and pour some sauce over it to serve,

Enjoy!
Peace in the Kitchen!

Fall Corn Pudding with White Cheddar and Thyme / Food and Wine Magazine

1. 4 tablespoons unsalted butter, plus more for greasing
2. 1 onion, finely chopped
3. 2 teaspoons minced thyme
4. 4 cups frozen corn kernels (about 20 ounces), thawed
5. 1/2 cup stone-ground cornmeal
6. Kosher salt and freshly ground pepper
7. 5 large eggs
8. 3 cups half-and-half
9. 1 cup shredded sharp white cheddar cheese

1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.

Pont L'Evêque Cake with Hazelnuts

We discovered Pont L'Eveque  Cheese while visiting our friends in Normandy, France.

 Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie. It is probably the oldest Norman cheese still in production.^[1]

Here's an unusual Cake made with Pont L'Eveque Cheese and Hazelnuts.

1 (7oz.) piece of Pont L'Eveque Cheese , cut into small pieces and roll in the 1 1/2 C of  flour.
1/2 C half and half
1/2 C whole milk
1/3 C whole Hazelnuts
2 TBS butter
salt
pepper
1 1/2 C flour
2/3 C ground Hazelnuts
1 packet of baking powder (.5oz. or 14 grams) = 3 tsp.
3 eggs


In a medium bowl:
ground hazelnuts
baking powder
eggs
remaining flour after rolling the pieces of cheese
Season to taste with salt and pepper
Add half and half and milk.

Fold in whole Hazelnuts and pieces of Pont L'Eveque Cheese
Pour batter into a well buttered loaf pan
Bake at 350 degrees for 45 - 50 minutes.

Serve Warm

Enjoy!
Peace in the Kitchen!

Cranberry Salad

This is from my Aunt Faye's vintage recipe file.
I know that most people don't make these molded salad for the holidays anymore, but they were so popular in the 50's and 60's and probably much earlier. I believe the Victorians had molded salads.
When we were in London last Christmas we shopped at Liberty ( it's a block from Carnaby Street), they have a clearance room that's incredible. We bought several souvenirs there. We got a glass mold , an iron christmas tree stand and a Christmas ball ornament covered in buttons. We also have many Steamed Pudding Molds and a ceramic mold for salads. I make molded salads and steamed puddings, so I was interested in this recipe from my aunt.

I made some adaptations to the recipe based on things that may have changed since the 50's and 60's.

Here's my version of her salad:

1 pound of fresh cranberries, ( the original recipes says to grind them, at this point I would say that they can be pulsed in a food processor to reach the consistency of them being put through a "grinder".

1 1/2 C sugar ( pour over the cranberries in a bowl and let stand for an hour.

1 package of frozen strawberries
1 box of cherry jello
1 C boiling water
1 C chopped pecans

In a large bowl, dissolve the jello in the boiling water.
Add the frozen strawberries and the cranberry/sugar mixture.
Fold in the nuts.
Pour into a mold and refrigerate until set.

To release the salad, soak a kitchen towel in hot water. Wring out the towel and wrap around the mold that's been placed upside down onto a serving platter. Leave the towel for a minute. Release the salad  by jiggling it over the platter, repeat with the hot towels if it doesn't release ,  refrigerate on the platter until ready to serve.



Enjoy!
Peace in the Kitchen!

These are my favorite Molds for Cranberries.
The glass mold is the one we bought in London
last Christmas. I'll be using both of these
this week for Thanksgiving

Cranberry Cream Cheese Salad / Thanksgiving 2013

This is a classic Thanksgiving salad. I remember my Aunt, Grandmother and Mother making this when I was young. I don't think I've ever had it as an adult. Maybe someday I'll get nostalgic and make it.
In the directions it explains making this salad in a bowl. I would make it in a clear glass bowl so that the layers are visible. I'm surprised the directions did not indicate that. It doesn't give the size of the bowl either. It's one of the things that I love about vintage recipes. I know that some of the recipes from my mother in law are quite vague. That's because she knew her recipes by heart and the details were only known to her. I suppose that was true of a lot of cooks from my grandmother's generation too.

2 (3 ounce) packages cherry flavored Jell-O 
1 (16 ounce) can whole cranberry sauce 
1 (20 ounce) can crushed pineapple with juice 
1 (8 ounce) package cream cheese 
1 cup chopped pecans 
1 tablespoon mayonnaise 

Directions
1.Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
2.In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set

Enjoy!
Peace in the Kitchen!

No Bake Chocolate Pretzel Peanut Butter Squares / Trisha Yearwood

I had to come back and talk about this recipe. I have made it several times. It's also the #1 viewed recipe on my blog. Over 9100  views. Here's my update on the recipe. 

I crushed the Pretzels in a Zip Lock Bag with a Rolling Pin. When I did them in a Food Processor some of it ended up powdered and there were pieces that were too large. I was able to control the texture better in a bag.

Also, I do not recommend using Crunchy Peanut butter or "Natural" Peanut Butter. In both cases the bottom layer did not stay together well. They are perfect with Creamy Peanut Butter. The texture was good, they were easy to cut and overall, perfect.

Now, I have to add that they are terribly addicting. We will make sure we have plenty of them around for the rest of the Holiday Season.

Watch how to make this recipe.

This could be my new favorite , easy Chocolatey, Pretzely, Peanutbuttery, Yummy Cookie, Square, Bars!
Trisha Yearwood says they are her new favorite treat!
I'm simply re posting the recipe from her Blog.
I watched her cooking show this morning and this is what I chose to post on my Blog!
I made these for Thanksgiving and they were a hit. I'll be making them often!


1 1/2 Sticks (12 TBS) Butter, melted
2 C Pretzel Rods, crushed into Crumbs
1 1/2 C Confectioner's Sugar
1 1/4 C Smooth Peanut Butter, Divided.  Chunky Peanut Butter does not work well and don't use a Natural or Organic that has "Oil", the Bars won't hold together well.
1 1/2 C milk chocolate chips

Directions:
In a Medium Bowl, add the Melted Butter, Pretzel Crumbs,Confectioner's Sugar and 1C of the Peanut Butter and stir together until well combined.

Press the Mixture evenly into the bottom of an un greased 9" X 13" Baking Dish.

Combine the Chocolate Chips and the remaining 1/4 cup peanut butter in a Microwave-Safe Bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Peanut Butter are melted and smooth; two intervals should be enough.
Mix to blend, then spread over the Peanut Butter-Pretzel layer. 

Refrigerate for at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!

Winter Pimms Warm Cocktail from Windsor, England

We were in England last December and had an amazing time. I posted stories and photos on the Blog when we returned. I didn't come back with any recipes but we loved all of the food that we experienced.
We spent time in three places, Birmingham (for the Frankfurt Christmas Market) , London, and Windsor.
We had amazing Indian Cuisine in Birmingham, French Cuisine in London and traditional British Cuisine in Windsor.
We were in a restaurant in Windsor late one evening after walking around in the bitter cold. The restaurant was across the road from Windsor Castle.
The first item we asked for was a recommendation for a warm drink to take away the chill.
The server asked if we had ever had a warm Pimms Cocktail. We had never had Pimms.
We were very willing to try it, and very pleased that we did. It was the perfect warm, British cocktail!

The down side to this story is that I can't seem to find Winter Pimms #3 where we live.
I'm still in search of it so we can enjoy and remember our fond experience in Windsor.

Winter Pimms Warm Cocktail:

5 oz. Pimms #3
14 oz, Apple Juice
1 Apple,  cut into small chunks
1/2 Orange, cut into chunks
1 Cinnamon Stick

Add all ingredients to a saucepan and simmer.
Remove the Cinnamon and serve warm.

Enjoy!
Peace in the Kitchen!

Crock Pot Chile con Queso

Chile con queso, often described in North America simply as queso, is an appetizer or side dish of melted cheese and chili peppers. It's typically served in Tex-Mex restaurants as a dipping sauce for Tortilla Chips.

As Texans, we eat a lot of Queso. We all have our favorite recipes. It's almost like a staple food for us at parties and family gatherings. This recipe is an adaptation of Chile con Queso that was shared with me by my niece, Heather. Thank Heather.


1 - 32 oz. block of Velveeta Cheese , cubed
1 - 8 oz. package of Cream Cheese, cubed
1 - 10 oz. can of Rotel Tomatoes
1 - 10.75 oz can of Cream of Mushroom Soup
2 - 4 oz. cans of Diced Green Chiles
1 pound of Ground Beef or Sausage or a combination of both. ( I use a vegetarian Ground Beef and Soyrizo)

Brown the Beef or Sausage in a skillet on medium heat and set aside.

Place the Velveeta and  Cream Cheese in the Crock Pot.
Add the Rotel Tomatoes and Cream of Mushroom Soup.
Stir well.

Heat on low for 30 minutes.

Add meat , stir to combine and continue cooking for 30 minutes.
Stirring occasionally.

Serve with Tortilla Chips or Flour Tortillas.

Enjoy!
Peace in the Kitchen!

Hot Chocolate, Hot Cappuccino and Homemade Instant Hot Chocolate Mix

It's cold, rainy and dreary outside. We may even get sleet or ice. It's the perfect time for Hot Chocolate.
We always have home made Instant Hot Chocolate Mix in the pantry. Today my wife found these miniature marshmallows, perfect for a mug of Hot Chocolate.

Home Made Hot Chocolate:

This is our favorite Hot Chocolate.

3 C Whole Milk

3 C Half and Half

Heat to simmer

Add 2 C Chocolate Chips ( I prefer Ghirardelli)

Stir until the Chocolate melts

Add 2 TBS Vanilla

(if you want to kick it up a notch and make it Tex - Mex, add 1/8tsp Ground Cayenne Pepper)!

Serve Hot!

Enjoy!

Peace in the Kitchen!

This makes a hot, instant, Homemade Cappuccino drink.

2 C non dairy coffee creamer

1 C instant dry milk

1 1/2 TBS Chocolate Nesquik

2/3 C instant coffee ( I use Medaglia D'Oro instant espresso)

3/4 C sugar

3/4 C Confectioner's sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

a dash of vanilla

Mix all but the vanilla

Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water

Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!

Peace in the Kitchen!


Instant Homemade Hot Chocolate Mix:

This recipe is from a newspaper clipping in the 70's. My wife has had it since then and she adapted it. I've never known a time when we haven't had a container of it in our Pantry. It's a Winter Staple at our house.
Here's a photograph of the original recipe and my wife's note as she figured out the taste that she wanted.

Here's my wife's version:

1 pound of Powdered Sugar
1 - 30oz. box of Nestle's Quick
12 ounces of a non dairy creamer
1/2 of an 8 quart box of Instant Milk

Combine all ingredients well.
To serve, add 1/2 C of the mixture to a mug and add boiling water.

Enjoy!
Peace in the Kitchen!

Homemade Hot Chocolate:

This is just another version.

1 1/2 C Whole Milk
1/2 C Heavy Cream
2 tsp Confectioner's Sugar
1/2 tsp Medaglia d'Oro Espresso Coffee Powder
8 oz. Bittersweet Chocolate, chopped

In a saucepan on medium heat:
Milk
Cream
Sugar
Coffee Granules
Whisk well.
Simmer, don't boil.

Remove from heat.
Add:
Chocolate
Whisk until it melts.
Return to simmer if necessary.

Serve topped with a Dollop of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Christmas Stout Loaf Cake and Guinness Stout Layer Cake

In many European Countries Stout Cake is a very Traditional Christmas Dessert.
I like to make recipes from other countries for Christmas.

This recipe comes from The  National Baking Society.
My choice of Stout is Guinness. You can use your favorite Stout Beer. The darker the beer, the darker the cake and that's the end result you're looking for.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - large Loaf Pan, brushed well with Pan Release Mix (recipe is at the beginning of the next recipe)

Stout Cake:

4 C Flour

2 tsp Baking Soda

1 tsp Cinnamon

1 tsp ground Ginger

1/2 tsp ground cloves

2 1/4 cups dark Brown Sugar

1 large Egg

1- 12 oz. bottle of  Stout Beer

In a large bowl:
Sugar
All Spices
Whisk well.

Add:
Egg
Whisk again.

Add:
Flour
Mix well to incorporate it.

Add:
Beer in a steady stream while stirring to incorporate.
Pour the batter into the pan.
Bake 40 - 50 minutes, until a toothpick in the center comes out clean.
Remove to a rack and cool for 15 minutes.
Invert the cake to the rack and cool completely.
Serve plain or with Butter.

Tightly wrap the cake in plastic wrap and store at room temperature.

Enjoy!
Peace in the Kitchen, and a pint!

Guinness Layer Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 8" X 2" Cake Pans or 2 - 9" X 2" Cake Pans brushed with Pan Release Mix. (equal amounts 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.

Cake Ingredients:

2 C Guinness Stout Beer
4 sticks (32 TBS) of Butter, cubed
1 1/2 C Dark Cocoa Powder
4 C Flour
4 C Sugar
1 TBS Baking Powder
1 1/2 tsp Salt
4 Large Eggs
3/4 C Sour Cream

Icing Ingredients:

1 pound of Semi Sweet Chocolate, roughly chopped
2 C Heavy Cream
1 tsp Vanilla
2 TBS Medaglia d'Oro Espresso Coffee Powder

Cake preparation:

In a saucepan on medium heat:
Guinness
Butter
Heat until the butter is completely melted.
Remove from heat
Add:
Cocoa Powder
Whisk until smooth.
Set aside to cool to room temperature.

In a large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.
Set aside.

In a large mixing bowl:
Eggs
Sour Cream
Whisk well.

Add:
Beer mixture.
Mix well by hand.

Add:
Flour mixture.
Beat on slow speed with an electric hand mixer .
Divide the batter evenly among the pans.

Bake the 8" pans for 35 minutes.
Bake the 9" pans for 45 minutes.
Bake either of them until a toothpick in the center comes out clean.

Icing preparation:

In a heatproof glass bowl:
Chocolate

In a saucepan on medium heat:
Heavy Cream
Simmer until warm.

Add to the Chocolate
Stir well until smooth.

Add Vanilla and Espresso Powder.
Stir until combined well.
Cover with plastic wrap and refrigerate for 2 hours.
Stir a few times.

Assemble the cake, layered with icing and topped with icing.

Enjoy!
Peace in the Kitchen!

Texas Cowboy Cake

I live in Texas, this cake is very appealing to me. The general concept behind this recipe was that it contains only ingredients a ranch would have readily available. That may be true , or it may be a tall tale! Either way, I like the story and I believe it to be true! I've added a few comments here and yonder......

Texas Cowboy Cake:

3 C sugar
1 1/2 tsp cinnamon
3/4 tsp ground cloves
2 C water
1 C strong brewed coffee
1 box (15oz.) raisins
1 box (8oz.) dates, chopped
3/4 C (1 1/2 sticks) butter
4 1/2 C flour
1 1/2 tsp baking soda
1 1/2 TBS baking powder
3/4 tsp salt
1 C chopped pecans
1 C pecan halves , or enough pecans to decorate the tops of the cakes, as per the recipe directions!
1/2 C light corn syrup
2 TBS bourbon or rum (optional)

Combine the first 8 ingredients in a saucepan and bring to a low boil on medium heat, stirring constantly.
Reduce heat and simmer 5 minutes.
Remove from heat to cool

Sift together:
flour
baking soda
baking powder
salt

Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients.
Pour batter into 2 -  9"X 5" loaf pans that have been well greased. ( I use my Pan Release Mix found on the Blog under Tips, Hints and More) , you can either butter them or spray with a vegetable cooking spray. The Pan Release Mix is a guarantee that the cakes will release, that's my Cowboy guarantee!

Arrange pecan halves in a decorative pattern on top of the batter in each pan.
Bake at 300 degrees for 1 hour.
Remove from the oven for the next step.

With a brush, gently apply a coat of corn syrup ( the bourbon or rum may be added to the syrup at this time, as an option), over both of the cakes, utilizing all of the syrup. Ye Haw, cowboys add the booze!
Probably Jack Daniels Tennessee Whiskey, I'm just sayin !

Return the cakes to the oven and continue to bake an additional hour, until a toothpick comes out clean in the center.

Cool completely on a wire cooling rack.

Serve the cake slices drizzled with additional bourbon or rum along with whipped cream.
( or you might consider making the whipped cream with the addition of the booze)!

Enjoy!
Peace in the Kitchen!