Orange Chocolate Hatch Chile Madeleines

This is an original recipe for the Central Market Hatch Chile Contest and The Dallas Morning News Holiday Cookie Contest.

I've made them in my Financiers Pans. They are perfect!

1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz.  Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C  finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting

In a stand mixer:
whip butter on high for 2 minutes

Add:
sugar
zest
Whip another minute

Add eggs one at a time, incorporating each before adding another.

Add:
salt
vanilla
grand marnier
Continue mixing well

Add Chiles

In a small bowl, sift together:
flour
cocoa
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated

Chop chocolate into small pieces, melt in a microwave or over  hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.

Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.

Enjoy!
Peace in the Kitchen!

Savory Herbed Palmiers

This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.

Savory Herbed Palmiers:

1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm  Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper

Preheat the oven to 400 degrees

In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto

On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.

Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.

Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.

Enjoy!
Peace in the Kitchen!

Conversion Charts

I know that I get many recipes that need conversion. Here are some examples.

All-Purpose Flour and Confectioners' Sugar 

1/8 cup = 15 grams 
1/4 cup = 30 grams 
1/3 cup = 40 grams 
3/8 cup = 45 grams 
1/2 cup = 60 grams 
5/8 cup = 70 grams 
2/3 cup = 75 grams 
3/4 cup = 85 grams 
7/8 cup = 100 grams 
1 cup = 110 grams 

Brown Sugar 

1/8 cup = 25 grams 
1/4 cup = 50 grams 
1/3 cup = 65 grams 
3/8 cup = 75 grams 
1/2 cup = 100 grams 
5/8 cup = 125 grams 
2/3 cup = 135 grams 
3/4 cup = 150 grams 
7/8 cup = 175 grams 
1 cup = 200 grams 

Butter or Margarine 

1/8 cup = 30 grams 
1/4 cup = 55 grams 
1/3 cup = 75 grams 
3/8 cup = 85 grams 
1/2 cup = 115 grams 
5/8 cup = 140 grams 
2/3 cup = 150 grams 
3/4 cup = 170 grams 
7/8 cup = 200 grams 
1 cup = 225 grams 


Cake Flour 

1/8 cup = 10 grams 
1/4 cup = 20 grams 
1/3 cup = 25 grams 
3/8 cup = 30 grams 
1/2 cup = 50 grams 
5/8 cup = 60 grams 
2/3 cup = 65 grams 
3/4 cup = 70 grams 
7/8 cup = 85 grams 
1 cup = 95 grams 

Cocoa 

1/8 cup = 15 grams 
1/4 cup = 30 grams 
1/3 cup = 40 grams 
3/8 cup = 45 grams 
1/2 cup = 60 grams 
5/8 cup = 70 grams 
2/3 cup = 75 grams 
3/4 cup = 85 grams 
7/8 cup = 100 grams 
1 cup = 125 grams 

Flaked Coconut 

1/8 cup = 10 grams 
1/4 cup = 20 grams 
1/3 cup = 25 grams 
3/8 cup = 30 grams 
1/2 cup = 40 grams 
5/8 cup = 45 grams 
2/3 cup = 50 grams 
3/4 cup = 60 grams 
7/8 cup = 65 grams 
1 cup = 75 grams 

Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams


Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams


Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams


Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

White Sugar

1/8 C = 30 grams
1/4 C = 55 grams
1/3 C = 75 grams
3/8 C = 85 grams
1/2 C = 115 grams
5/8 C = 140 grams
2/3 C = 150 grams
3/4 C = 170 grams
7/8 C = 200 grams
1 C = 225 grams

Dry Measures:

3 tsp = 1 TBS = 1/2 oz. = 14.3 grams
2 TBS = 1/8 C = 1 oz. = 28.3 grams
4 TBS = 1/4 C = 2 oz. = 56.7 grams
5 1/3 TBS = 1/3 C = 2.6 oz = 56.7 grams
8 TBS = 1/2 C = 4 oz. = 113.4 grams = 1 Stick Butter
12 TBS = 3/4 C = 6 oz. = .375 Pounds  = 170 grams
32 TBS = 2 C = 16 oz. = 1 Pound = 453.6 grams
64 TBS = 4 C = 32oz. = 2 Pounds = 907 grams

Liquid Measures:

1 C = 8 oz. = 1/2 Pint = 237 ml.
2 C = 16 oz. = 1 Pint = 474 ml.
2 Pints = 32 oz. = 1 Quart = 0.964 liters
4 Quarts = 128 oz. = 1 Gallon = 3.784 liters
8 Quarts = One Peck
4 Pecks = 1 Bushel
A Dash = 1/4 tsp

Fahrenheit - Celsius

350 degrees = 175 degrees
400 degrees = 205 degrees
425 degrees = 220 degrees
450 degrees = 230 degrees

U.S. to Metric:

1/4 tsp = 1.25 ml. spoon
1/2 tsp = 2.5 ml. spoon
3/4 tsp = 3.75 ml. spoon
1 tsp = 5 ml. spoon
1 TBS = 15 ml. spoon
1/4 C = 60 ml. spoon
1/3 C = 75 ml. spoon
1/2 C = 100 ml. + 1 (15 ml. spoon)
2/3 C = 150 ml. spoon
3/4 C = 175 ml. spoon
1 C = 200 ml. spoon + 2 (15 ml. spoon)

Enjoy!
Peace in the Kitchen!

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Для всех моих друзей в Украине. Вы можете перевести любой рецепт в украинском. Существует прямая связь с правой стороны страницы. CLINK на нем и выбрать любой язык.

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Traduire n'importe quelle recette en Français

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Blueberries, Individual Blueberry Cheesecake in a Jar and Blueberry Scone Cake

As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.

Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned  Pie Filling flavors that would be great in this recipe.

Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.

Here's what you'll need:
6 Half Pint Canning Jars with lids.

First Layer
Graham Cracker Crust:

1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted

Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.

Second Layer
Cheesecake:

1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon

Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.

Third Layer
Blueberries:
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.

Place the lid on the jars and refrigerate to chill before serving.

Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry

Enjoy!
Peace in the Kitchen!


Blueberry Scone Cake:

2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
2 Eggs
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.

Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.

In a large Mixing Bowl:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.

In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.

Serve with Home Made Whipped Cream.

Enjoy!
Peace in the Kitchen!