Tuesday, May 13, 2014

Texas Pecan Cake Cookies

There's a classic Chocolate Skillet Cake recipe that I have on the blog, (I'll post it at the end of the cookie recipe.)
Here's a cookie version of the cake.


Here's what you'll need:
1 - 1 1/2" Cookie Scoop
1 - 9" X 13" sheet pan lined with parchment paper.
Preheat the oven to 350 degrees.

Cookie:
1/2 C butter, room temperature
1/3 C granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2  tsp sea salt
1 1/3 C flour
1/2 C semi sweet chocolate chips, melted (microwave in a glass bowl, stirring occasionally until completely melted)
1/2 C finely chopped pecans

Icing:
1/2 C butter
2 TBS cocoa powder
3 TBS heavy cream
2 1/2 C confectioner's sugar
1/4 C finely chopped pecans

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3  - 5 minutes until creamy smooth.

Add:
Egg
Vanilla
Beat until fully incorporated.

Add:
Baking Powder
Salt

With the mixer on low:
Gradually add Flour.

Add:
Melted Chocolate and Pecans.
Mix, just until incorporated.
Refrigerate the dough for 1 hour.


Use the cookie scoop and drop cookies 2" apart onto the sheet pan.
Bake 7 - 8 minutes.
Remove the pan from the oven to a cooling rack and cool 10 minutes.
Transfer cookies to the rack and cool completely.


Icing:
In a saucepan on medium heat:
Butter
Cocoa Powder
Cream
Whisk until butter is melted and the mixture is smooth.
Remove from heat and whisk in the Confectioner's Sugar and Pecans.
Ice the cookies.
Allow to cool completely before serving.

Enjoy!
Peace in the Kitchen!



I got this recipe from a friend. My friend misplaced it and called me for it. After I gave it to them, I couldn't find it. I thought I had posted it on the blog and was unable to find it. It was discovered today in my many archived recipes so, I am posting it here incase I need to share it again! It is a vintage recipe that's been around for generations. I've made it many times and will continue to!
If you've never tried it, it's quite simple and delicious.

Chocolate Skillet Cake:

1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder ( I use a good Dutch processed cocoa)
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla

Frosting:

1/4 C butter
2 TBS cocoa powder ( same as above)
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla


In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside

Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet

Whisk in:
oil
cocoa powder
water
Bring to a simmer

Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth

Place skillet in a 350 degree oven
Bake 15-20 minutes, until set

As soon as the cake comes out of the oven, set it aside and make the frosting.

Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla

Pour the warm frosting over the warm cake and spread evenly with a spatula.

Enjoy!
Peace in the Kitchen!



Monday, May 12, 2014

Tex - Mex Chiles Rellenos Casserole


Just another favorite Tex - Mex recipe.

Tex - Mex Chiles Rellenos Casserole:

Here's what you'll need:
1 - 9"X 13" Casserole Dish sprayed with a Vegetable Cooking Spray
Preheat the oven to 350 degrees

2 (1 lb. 11oz.) cans of Whole Green Hatch Chiles. Split the Chiles in half lengthwise.
8 oz. shredded Pepper Jack Cheese
8 oz. shredded Sharp Cheddar Cheese
2 large Eggs, beaten
1 (5oz.) can of Evaporated Milk
2 TBS Flour
2 TBS Adobo Seasoning
1/2 C Heavy Cream
1- 8oz.) can Tomato Sauce

Layer the Casserole:
1/2 of the Chiles
1/2 of the Pepper Jack Cheese
1/2 of the Cheddar Cheese
Remaining Chiles

In a small bowl:
Eggs
Milk
Flour
Adobo Seasoning
Cream
Whisk well.
Pour evenly into the dish.
Bake for 25 minutes.
Cover the top with the Tomato Sauce and return to bake for an additional 15 minutes.

Remove from the oven and sprinkle with all of the remaining cheese.
Serve Hot!

Enjoy!
Peace in the Kitchen!



Hazelnut Espresso Cookies

I'm always interested in new cookie recipes to consider for the Holiday Cookie Baking Contest.
This one is great.
I think I'll make these for Christmas at our house.

Here's what you'll need:
A sheet pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop

Preheat the oven to 350 degrees.

This recipe is an adaptation of a Betty Crocker recipe.

1 Pouch (1lb. 1.5oz.)  Betty Crocker Sugar Cookie Mix
1/3 C Unsweetened Baking Cocoa
3 TBS Medaglia D'Oro Instant Espresso
1/2 C Butter, softened
3 TBS Hazelnut Coffee Syrup
1 Egg
1 1/2 C Chopped Hazelnuts
1 C Miniature Semisweet Chocolate Chips
2/3 C Betty Crocker Rich and Creamy Frosting
1 1/2 tsp Hazelnut Coffee Syrup

In a large mixing bowl:
Cookie Mix
Cocoa
Espresso
Whisk well.
Add;
Butter
3 TBS Syrup
Egg
Mix well.

Fold in:
Nuts
Chocolate Chips

Use a 1 3/4" Cookie Scoop.
Drop 2" apart on the Sheet Pan.
Press the top of each cookie with the back of a spoon and flatten slightly.
Bake 8 - 10 minutes.
Remove the pan from the oven and cool it on a rack.
Transfer the cookies to the rack and cool completely.

In a small bowl:
4 1/2 tsp Syrup
Frosting
Mix well.
Frost the tops of each cookie.
Sprinkle with remaining Hazelnuts.


Enjoy!
Peace in the Kitchen!

A Classic Christmas Cookie

It's never too soon to start planning for Christmas!




Sunday, May 11, 2014

Polvorones, Spanish Shortbread Cookies

There are so many recipes for these crumbly shortbread cookies.
I found this one in my Aunt Faye's recipe collection.
I'll make these for Christmas this year.



1/2 C Butter
1/2 C Crisco
1 tsp Vanilla
2 C flour
4 TBS Sugar
1C chopped Pecans
Cinnamon / Sugar mixture (6 TBS granulated sugar + 2 tsp ground cinnamon) Mix together in a small bowl and set aside.

In a mixing bowl with an electric mixer:
Butter
Shortening
Vanilla
Cream together well.
Add:
Flour
Sugar
Pecans
Mix well.

Shape into balls using a 1 1/2" cookie scoop. I added these directions. She simply pulled off some of the dough and rolled them into balls in the palm of her hand. You can choose either way.

Place them 2" apart on a Parchment Paper lined sheet pan.

Bake at 325 degrees for 30 minutes.
Remove from the oven and while they are still warm , roll them in the Cinnamon mixture.
Place on a cooling rack to cool completely.
Store overnight in an airtight container at room temperature before serving.

Enjoy!
Peace in the Kitchen!

Thursday, May 8, 2014

Rhubarb Dump Cake, Traditional Pineapple Dump Cake, Tropical Dump Cake, Polly's Fall Dump Cake, Caramel Apple Dump Cake and Lemon Blueberry

I previously posted several recipes for the Iconic, All American  Dump Cake. I've included them at the end of this recipe.
I had never heard of Rhubarb Dump Cake until I received this recipe from I Love Texas Recipes, a blog that I follow.
It doesn't get much easier than this.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!

Rhubarb Dump Cake:

1 lb. (3-4 cups) Rhubarb cut into 1/4" pieces
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 c Water
1/4 c Melted Butter
Spread Rhubarb in bottom of a Buttered  9"x13" Pyrex dish.
Sprinkle Sugar evenly on top.
Sprinkle Jello evenly on top of that.
Sprinkle Cake Mix evenly on top of this. Pour Water over top of these layers. Now add melted Butter to top. DO NOT MIX OR STIR.
BAKE @ 350° for 45 minutes.


Enjoy!
Peace in the Kitchen!




This is such a crazy American recipe.
For all of my friends around the world, this may seem bizarre, but I think every American family has a version of Dump Cake.

I first made this in 1980 , it was given to me by Polly Harlan in Dell City, Texas

 Traditional Pineapple Dump Cake:

1- (1lb.5oz.) can of Crushed Pineapple
Pour this into a 9"X 13" baking dish sprayed with a vegetable spray or my Pan Release mixture

Pour in 1 can of Cherry or Blueberry or Apple Pie filling
Dump and spread evenly, 1 box of White or Yellow Cake Mix ( Dry, out of the box)
Cover the cake mixture with 1 1/2 sticks of sliced Butter

Bake at 350 degrees for 1 hour
Top with 1 1/2 C of Chopped Pecans

I must apologize to my European friends that you may not be able to find the ingredients to make this All American recipe. You'll just have to make a trip to America and have someone make it for you!

Enjoy!
Peace in the Kitchen!


Dump Cake is an iconic recipe that has been made in most families for generations. It's simple, and a great dessert to take to a family gathering, or a church supper. It's also an iconic American 9"X13" baking dish recipe.  There are many versions, many flavor options. This one is new to me and it's delicious!

Tropical Dump Cake:

1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid
1 - 15 oz. can of tropical fruit, including the liquid
1 package of orange cake mix
1 1/2 sticks of butter
1/2 C instant oatmeal
1 C coconut flakes

Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.
Pour dry cake mix evenly over the fruit
Mix oatmeal and coconut together and sprinkle it evenly over the top
Bake at 350 degrees for 1 hour

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!



There are so many pumpkin recipes available this time of year and I've posted many of my favorites.
This is just a Fall version of the All American Dump Cake. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.
Last February I posted the recipe for the basic Dump Cake Recipe, from a friend of mine in Dell City, Texas. You can search it under Dump Cake.
There are so many versions of this recipe available. Thank you Polly for introducing me to Dump Cake in the late 70's.
This is truly a Best of the Best Recipe.
I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 16oz can of Pumpkin
1- 12 oz can of Evaporated Milk
3 Eggs
1 C sugar
1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)
1/2 tsp salt
1 box of Spice Cake Mix
2 sticks of cold butter, thinly sliced
1 1/2 C finely chopped Pecans

In a bowl"
Pumpkin
Milk
Eggs
Sugar
Salt
Spice
Whisk until smooth
Pour into a 9"X13" pan that's been buttered

Dump the cake mix over the Pumpkin Mixture
Sprinkle with Pecans
Cover the Cake  evenly with pats of butter.

Bake at 350 degrees for 1 hour
Cool completely and serve with Vanilla or Pumpkin Ice Cream.
You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.


Enjoy!
Peace in the Kitchen!





Caramel Apple Dump Cake: 

2 cans of apple pie filling  
1 box of yellow cake mix 
2 sticks of butter, melted (1 cup) 
1/2 cup caramel sauce
1/2 tsp cinnamon
1/2 cup chopped pecans 
Whipped cream for garnish
In a greased 9x13 dish, mix apple pie filling and caramel sauce.
Add 1/2 tsp cinnamon evenly in pan.
Pour dry cake mix directly on top of the pie filing, spread evenly.
Top with melted butter and pecans.
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream

Enjoy!
Peace in the Kitchen!


Lemon Blueberry Dump Cake

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with Pan Release Mix. (equal parts 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.


2 - (21oz.) cans of Blueberry Pie Filling
1 - (15.25oz.) Lemon Cake Mix
16 TBS Butter, melted.

Pour the Pie Filling into the Casserole Dish.
Sprinkle evenly with the Dry Cake Mix.
Pour Butter evenly over the Cake Mix.
Bake 50 - 60 minutes until Golden Brown.

Remove to a rack to cool completely.
Serve with Whipped Cream or Vanilla Ice Cream.
You can also serve each serving dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



I just had a request for a Chocolate Dump Cake Recipe.

Chocolate Cherry Dump Cake

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Baking dish, brushed well with Pan Release Mix. (equal parts 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.

2 - (21oz.) cans of Cherry Pie Filling
1 -  (15.25oz.) Box of Chocolate Cake Mix
16 TBS Butter, sliced
1 - 2.25oz. Bag of Chopped Pecans
1/8 C Granulated Sugar


Pour Cherries in the dish.
Sprinkle evenly with dry Cake Mix.
Evenly distribute Butter Slices over the Cake Mix.
Sprinkle evenly with Pecans and Sugar.
Bake 30 - 45 minutes.

Serve warm with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!