I have so many variations of sweet, savory and spicy nut recipes. You can search additional recipes on the blog. I hesitated to post this one because it seems too simple and too obvious. However, I realize that not everyone cooks and bakes and if I can help them with an easy delicious recipe then I'll post them. This is one of those recipes.
During the holidays, I make a lot of chocolate covered, sea salted, sweet, herbed and spice coated nuts.
You can also use Hazelnuts, Pecans or Almonds.
Here's what you'll need:
Preheat the oven to 350 degrees if you're roasting the Cashews yourself.
1 - Sheet Pan lined with foil.
1 - Double Boiler or a microwave safe bowl.
2 C Roasted Cashews, you can either buy them roasted or roast them yourself. (see note at the end for roasted)
8 ounces of Bittersweet Chocolate
1 tsp Sea Salt
In a double boiler:
Chocolate.
Heat and stir until melted. (you can also heat the chocolate in a microwave if you don't have a double boiler) You can create your own by placing a heat proof glass bowl over a simmering saucepan of water.
Add the Cashews and stir to coat well.
Spread them out on the Sheet Pan, in a single layer.
Immediately sprinkle the Cashews with Sea Salt.
Refrigerate until chocolate is hardened.
Break up the Cashews and transfer to a serving bowl.
Roasted Cashews:
Spread the Cashews in a single layer on a foil lined sheet pan.
Roast for 5 - 7 minutes.
Shake the pan half way through.
Remove the pan, transfer the Cashews to a bowl to cool completely.
Enjoy!
Peace in the Kitchen!
Friday, October 24, 2014
Cranberry Orange Poinsettia Coffee Cake
I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I liked this one because of it's presentation for the holidays.
Holiday Eggnog Bars
I happen to love anything that has Eggnog in it. I even love Eggnog! I out it in my coffee , I make homemade Eggnog and I love any holiday recipe made with it.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan, lined with foil extending over all 4 sides.
Spray the foil with Non Stick Cooking Spray
Holiday Eggnog Bars
1 - 17 1/2 oz. package of Sugar Cookie Mix (not prepared dough)
2 TBS Flour
8 TBS Butter, cold and cubed.
1/2 C Chopped Macadamia Nuts
5 Egg Yolks
1 - 14 oz. can of Sweetened Condensed Milk (not Evaporated Milk)
1/2 C Eggnog
1 TBS Rum
1 tsp Vanilla
Confectioner's Sugar for dusting.
1/4 tsp Nutmeg + additional for garnish
Crust
In large mixing bowl:
Cookie Mix
Flour
Whisk well.
Add:
Butter, a small amount at a time.
Use a Pastry Blender or 2 forks to cut in the Butter until it has the texture of fine crumbs.
Fold in half of the Nuts.
Press the dough into the pan to create a crust.
Bake for 12 - 15 minutes.
Remove from oven and set aside.
Filling
In a medium bowl:
Egg Yolks
Milk
Eggnog
Rum
Vanilla
1/4 tsp Nutmeg
Whisk well.
Pour over the hot crust.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool for 30 minutes.
Cover with foil and refrigerate for 1 hour.
When completely cooled, use the foil to release the uncut bars onto a cutting surface.
Cut into squares.
Lightly sprinkle each square with Confectioner's Sugar and Nutmeg.
Enjoy!
Peaceful Holidays!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan, lined with foil extending over all 4 sides.
Spray the foil with Non Stick Cooking Spray
Holiday Eggnog Bars
1 - 17 1/2 oz. package of Sugar Cookie Mix (not prepared dough)
2 TBS Flour
8 TBS Butter, cold and cubed.
1/2 C Chopped Macadamia Nuts
5 Egg Yolks
1 - 14 oz. can of Sweetened Condensed Milk (not Evaporated Milk)
1/2 C Eggnog
1 TBS Rum
1 tsp Vanilla
Confectioner's Sugar for dusting.
1/4 tsp Nutmeg + additional for garnish
Crust
In large mixing bowl:
Cookie Mix
Flour
Whisk well.
Add:
Butter, a small amount at a time.
Use a Pastry Blender or 2 forks to cut in the Butter until it has the texture of fine crumbs.
Fold in half of the Nuts.
Press the dough into the pan to create a crust.
Bake for 12 - 15 minutes.
Remove from oven and set aside.
Filling
In a medium bowl:
Egg Yolks
Milk
Eggnog
Rum
Vanilla
1/4 tsp Nutmeg
Whisk well.
Pour over the hot crust.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool for 30 minutes.
Cover with foil and refrigerate for 1 hour.
When completely cooled, use the foil to release the uncut bars onto a cutting surface.
Cut into squares.
Lightly sprinkle each square with Confectioner's Sugar and Nutmeg.
Enjoy!
Peaceful Holidays!
Thursday, October 23, 2014
Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles
Love Pumpkin? Can't make a Pie? Here's a great dessert to serve during the Holidays.
Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles
Pumpkin Gingersnap Truffles:
1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely crushed Gingersnap Cookies for rolling the cookies.
In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside
In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.
In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.
Enjoy!
Peace in the Kitchen!
Pumpkin Cream Cheese Truffles:
1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened
Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.
Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Using a 1 1/2" cookie scoop form the truffles, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a spoon or a fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Refrigerate for 1 hour.
Enjoy!
Peace in the Kitchen!
Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles
Pumpkin Gingersnap Truffles:
1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely crushed Gingersnap Cookies for rolling the cookies.
In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside
In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.
In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.
Enjoy!
Peace in the Kitchen!
Pumpkin Cream Cheese Truffles:
1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened
Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.
Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Using a 1 1/2" cookie scoop form the truffles, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a spoon or a fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Refrigerate for 1 hour.
Enjoy!
Peace in the Kitchen!
Shredded Hash Brown Casserole
Here's the great iconic, all American Hash Brown Casserole recipe.
What a classic recipe for any family gathering, church supper, brunch, block party, etc, etc, etc.!
Probably every home in America has this recipe, but I wanted it to be part of the archives of The Hippy in the Kitchen when I'm long gone.
We double the recipe because it's so good and there never seems to be enough.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish, buttered.
2 - pounds of Frozen Shredded Hash Browns, thawed
8 TBS Butter, melted
1 Can Cream of Celery Soup
1 pint of Sour Cream
1/2 C chopped Onion
2 C grated Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper
2 C Cornflakes
In a large mixing bowl:
Combine Hash Browns
Soup
Sour Cream
Onion
Cheese
Salt
Pepper
Mix well.
Spoon into the Casserole Dish.
In a medium saucepan on medium high heat:
Cornflakes
Butter
Mix well.
Saute for 2 minutes.
Sprinkle over the Potatoes.
Cover the pan with foil.
Bake for 45 minutes.
Remove Foil and continue baking for 15 minutes until Corn Flakes are Golden Brown.
Enjoy!
Peace in the Kitchen!
What a classic recipe for any family gathering, church supper, brunch, block party, etc, etc, etc.!
Probably every home in America has this recipe, but I wanted it to be part of the archives of The Hippy in the Kitchen when I'm long gone.
We double the recipe because it's so good and there never seems to be enough.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish, buttered.
2 - pounds of Frozen Shredded Hash Browns, thawed
8 TBS Butter, melted
1 Can Cream of Celery Soup
1 pint of Sour Cream
1/2 C chopped Onion
2 C grated Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper
2 C Cornflakes
In a large mixing bowl:
Combine Hash Browns
Soup
Sour Cream
Onion
Cheese
Salt
Pepper
Mix well.
Spoon into the Casserole Dish.
In a medium saucepan on medium high heat:
Cornflakes
Butter
Mix well.
Saute for 2 minutes.
Sprinkle over the Potatoes.
Cover the pan with foil.
Bake for 45 minutes.
Remove Foil and continue baking for 15 minutes until Corn Flakes are Golden Brown.
Enjoy!
Peace in the Kitchen!
Vintage Recipes, from the 1940's and 1950's
I recently attended the Mennonite Central Committee Relief Sale in Kansas. My wife and zI go every year. One of my favorite booths is the Cookbooks and Recipes. I have a large collection from the sale. There are handwritten recipe books that have been handed down through generations, cookbooks from Churches, cookbooks from Products and Retailers, from magazines and the list goes on and on.
My recent acquisition was a collection of recipes taken from a Kitchen Magazine and the pages were all torn out of the magazine and gathered together in a plastic bag. The magazine is in black & white and the pages are newsprint. Some of the pages were fragile. I have edited the collection 3 times, discarding recipes that were not appealing to me. Some of them had ingredients that are no longer available today and directions that were very vague. There were over 100 pages and here are some of my favorites recipes after editing them.
I will re post them exactly as they are written, without changes and without adapting them as well as I can. Some of the ingredients will have to be adapted if they no longer exist.
I'll continue adding them as I have time. Keep checking this post for more!
Apple Goodies / 1943
3 C sliced apples
1 C sugar
1 1/2 TBS flour
1/8 tsp salt
3/4 C rolled oats
3/4 C flour
1/4 C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 C butter, melted
Mix flour, sugar and salt with apples and sprinkle with cinnamon.
Place in a buttered baking dish. Sift the 3/4 C flour with the baking powder and soda.
Mix the butter, brown sugar and rolled oats, combine with flour mixture.
Spread over apple mixture. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 - 40 minutes longer or until the apples are tender.
Serve with whipped cream.
Enjoy!
Peace in the Kitchen!
Pineapple Muffins / 1949
2 C flour
1 C whole milk
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1/2 C drained crushed pineapple
2 TBS butter, melted
N\Beat eggs and sugar. Sift baking powder and salt with flour and add to eggs and sugar alternately with milk.
Add melted butter and pineapple.
Bake in a well buttered muffin tin at 375 degrees for 20 minutes.
Enjoy!
Peace in the Kitchen!
Apricot Bars / 1950
1 C Flour
1 C Dried Apricots
3/4 C chopped Almonds
1 tsp Baking Powder
3 Eggs, separated
1 C Granulated Sugar
1/8 tsp Salt
In a large enough bowl to accommodate the Apricots, cover them with water and soak at least 3 hours.
Drain and Chop into small pieces.
In a large bowl:
Egg Yolks
Sugar
Whisk well.
In a small bowl:
Sift Flour, Baking Powder and Salt together.
Add to Egg mixture.
Add:
Apricots
Almonds
Stir by hand.
In a mediu bowl, beat the Egg Whites until stiff peaks form.
Fold into the Apricot mixture, by hand.
Pour into a 9" X 13" baking dish that's been well buttered.
Bake at 350 degrees for 35 minutes.
Remove from oven to a cooling rack and cool completely.
Cut into squares.
Dust individual bars with Confectioner's Sugar as you serve them.
Enjoy!
Peace in the Kitchen!
Old Fashioned Pound Cake / 1955
1 pound of Butter (2 C)
1 pound of sifted Cake Flour (4 1/2 C)
10 Eggs, separated
1 pound of Sugar
1 tsp Vanilla
In a large bowl with a hand mixer:
Butter
Sugar
Vanilla
Beat until fluffy.
In a separate bowl, beat Eggs Yolks until thick.
Add to Butter / Sugar bowl
In a separate bowl, beat Egg Whites until stiff peaks.
Fold into the the mixture by hand.
Fold in Flour , by hand.
Beat with a mixer , vigorously for 15 minutes.
Prepare 2 Loaf Pans by Heavily buttering them.
Bake at 325 degrees for 1 hour and 15 minutes.
Note:
You can make it the original way as described, however, I would make it all in a Stand Mixer with a Paddle Attachment to update the preparation . I would also line the Loaf Pans on the bottom with a piece of Parchment Paper and butter it.
I use my Pan Release Mix ( equal parts of Crisco, Vegetable Oil , Flour). I start with 1 C of each and mix it well in a jar, refrigerate it until I need it. I always have it available for all of my baking needs.
Enjoy!
Peace in the Kitchen!
My recent acquisition was a collection of recipes taken from a Kitchen Magazine and the pages were all torn out of the magazine and gathered together in a plastic bag. The magazine is in black & white and the pages are newsprint. Some of the pages were fragile. I have edited the collection 3 times, discarding recipes that were not appealing to me. Some of them had ingredients that are no longer available today and directions that were very vague. There were over 100 pages and here are some of my favorites recipes after editing them.
I will re post them exactly as they are written, without changes and without adapting them as well as I can. Some of the ingredients will have to be adapted if they no longer exist.
I'll continue adding them as I have time. Keep checking this post for more!
Apple Goodies / 1943
3 C sliced apples
1 C sugar
1 1/2 TBS flour
1/8 tsp salt
3/4 C rolled oats
3/4 C flour
1/4 C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 C butter, melted
Mix flour, sugar and salt with apples and sprinkle with cinnamon.
Place in a buttered baking dish. Sift the 3/4 C flour with the baking powder and soda.
Mix the butter, brown sugar and rolled oats, combine with flour mixture.
Spread over apple mixture. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 - 40 minutes longer or until the apples are tender.
Serve with whipped cream.
Enjoy!
Peace in the Kitchen!
Pineapple Muffins / 1949
2 C flour
1 C whole milk
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1/2 C drained crushed pineapple
2 TBS butter, melted
N\Beat eggs and sugar. Sift baking powder and salt with flour and add to eggs and sugar alternately with milk.
Add melted butter and pineapple.
Bake in a well buttered muffin tin at 375 degrees for 20 minutes.
Enjoy!
Peace in the Kitchen!
Apricot Bars / 1950
1 C Flour
1 C Dried Apricots
3/4 C chopped Almonds
1 tsp Baking Powder
3 Eggs, separated
1 C Granulated Sugar
1/8 tsp Salt
In a large enough bowl to accommodate the Apricots, cover them with water and soak at least 3 hours.
Drain and Chop into small pieces.
In a large bowl:
Egg Yolks
Sugar
Whisk well.
In a small bowl:
Sift Flour, Baking Powder and Salt together.
Add to Egg mixture.
Add:
Apricots
Almonds
Stir by hand.
In a mediu bowl, beat the Egg Whites until stiff peaks form.
Fold into the Apricot mixture, by hand.
Pour into a 9" X 13" baking dish that's been well buttered.
Bake at 350 degrees for 35 minutes.
Remove from oven to a cooling rack and cool completely.
Cut into squares.
Dust individual bars with Confectioner's Sugar as you serve them.
Enjoy!
Peace in the Kitchen!
Old Fashioned Pound Cake / 1955
1 pound of Butter (2 C)
1 pound of sifted Cake Flour (4 1/2 C)
10 Eggs, separated
1 pound of Sugar
1 tsp Vanilla
In a large bowl with a hand mixer:
Butter
Sugar
Vanilla
Beat until fluffy.
In a separate bowl, beat Eggs Yolks until thick.
Add to Butter / Sugar bowl
In a separate bowl, beat Egg Whites until stiff peaks.
Fold into the the mixture by hand.
Fold in Flour , by hand.
Beat with a mixer , vigorously for 15 minutes.
Prepare 2 Loaf Pans by Heavily buttering them.
Bake at 325 degrees for 1 hour and 15 minutes.
Note:
You can make it the original way as described, however, I would make it all in a Stand Mixer with a Paddle Attachment to update the preparation . I would also line the Loaf Pans on the bottom with a piece of Parchment Paper and butter it.
I use my Pan Release Mix ( equal parts of Crisco, Vegetable Oil , Flour). I start with 1 C of each and mix it well in a jar, refrigerate it until I need it. I always have it available for all of my baking needs.
Enjoy!
Peace in the Kitchen!
Wednesday, October 22, 2014
Vegetable Pie
As a Vegetarian, I found this recipe to be very appealing.
It's adapted from a Betty Crocker recipe.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Pie Pan, sprayed with a non stick vegetable spray or brushed with Vegetable Oil.
1 C chopped Broccoli
1 C chopped Cauliflower
1/4 C chopped fresh Baby Spinach Leaves
1/3 C diced Onion
1/3 C diced Green or Red Bell Pepper (or combination of both)
1 C shredded Cheese (your choice)
1/2 C Original Bisquick Mix
1 C Whole Milk
1/2 tsp Salt
1/4 tsp Black Pepper
2 Large Eggs, beaten
In a saucepan on medium heat:
1 " Water
Broccoli
Cauliflower
Cover and heat until boiling.
Cook 5 minutes, until tender.
Drain.
In a mixing bowl:
Broccoli / Cauliflower
Spinach
Onion
Bell Pepper
Cheese
Mix well
Spoon into the Pie Plate.
In a medium mixing bowl:
Bisquick
Milk
Salt Pepper
Eggs
Whisk well.
Spoon over the vegetables.
Bake 35 - 45 minutes. A knife in the center should come out clean.
Remove from the oven to a rack and cool 5 minutes.
Serve warm.
Enjoy!
Peace in the Kitchen!
Pumpkin Cake Bites baked in a Mini Muffin Tin
These are a simple Pumpkin dessert. I researched many recipes for these mini pumpkin bites before I chose this one to post. Many recipes call for a batter made from scratch. This one is equally good and much easier to make. These are great to take to a Fall event when your'e asked to bring a dessert. Kids love them too, they're like Doughnut Holes!
Pumpkin Cake Bites
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Mini Muffin Tin, sprayed with a non stick cooking spray.
A Bowl with Cinnamon / Sugar mixture.
Here are some suggested quantities:
It just depends on how much you like Cinnamon.
3/4 C Sugar / 2 tsp Cinnamon
1/2 C Sugar / 1 TBS Cinnamon (I use this ratio)
1/4 C Sugar / 1 TBS Cinnamon
They can also be dusted with Confectioner's Sugar.
I do a combination of both.
1 - 15.25 oz. box of Spice Cake Mix ( I only bake with Duncan Hines Cake Mixes)
1 - 15 oz. can of Pure Pumpkin Puree
2 TBS Butter, melted in a microwavable bowl.
In a large mixing bowl:
Cake Mix (straight from the box)
Pumpkin
Mix well by hand with a Blending Fork.
Cover and refrigerate 30 minutes
Use a 1 1/4" cookie scoop to form the Bites
Dip each one in Butter.
Drop them into the Muffin Tin.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Place a Rack over a Sheet Pan.
Transfer the Bites to the rack.
Roll each one in Cinnamon / Sugar or Confectioner's Sugar.
Transfer to a serving platter.
Enjoy!
Peace in the Kitchen!
Pumpkin Cake Bites
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Mini Muffin Tin, sprayed with a non stick cooking spray.
A Bowl with Cinnamon / Sugar mixture.
Here are some suggested quantities:
It just depends on how much you like Cinnamon.
3/4 C Sugar / 2 tsp Cinnamon
1/2 C Sugar / 1 TBS Cinnamon (I use this ratio)
1/4 C Sugar / 1 TBS Cinnamon
They can also be dusted with Confectioner's Sugar.
I do a combination of both.
1 - 15.25 oz. box of Spice Cake Mix ( I only bake with Duncan Hines Cake Mixes)
1 - 15 oz. can of Pure Pumpkin Puree
2 TBS Butter, melted in a microwavable bowl.
In a large mixing bowl:
Cake Mix (straight from the box)
Pumpkin
Mix well by hand with a Blending Fork.
Cover and refrigerate 30 minutes
Use a 1 1/4" cookie scoop to form the Bites
Dip each one in Butter.
Drop them into the Muffin Tin.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Place a Rack over a Sheet Pan.
Transfer the Bites to the rack.
Roll each one in Cinnamon / Sugar or Confectioner's Sugar.
Transfer to a serving platter.
Enjoy!
Peace in the Kitchen!
Tuesday, October 21, 2014
Mexican Wedding Cookies
As the title suggests, these cookies are traditionally made for a Mexican Wedding. However, they are traditionally served at other functions as well.
Here in the States, we make them during the Christmas Holidays.
There are certain things that I prefer when it comes to a Wedding Cookie recipe. I like the two grades of chopped nuts, I prefer Pecans over Walnuts, the addition of Cinnamon in the Confectioner's Sugar for rolling the cookies and I don't roll the cookies in the sugar when they are still warm. It tends to melt the sugar. I also dust the cookies twice.
With all of that explanation, here's my take on Mexican Wedding Cookies. I've put together the best things I like about them into my recipe.
Mexican Wedding Cookies:
Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
2 C Pecans
2 C Flour 1/2 tsp Salt
16 TBS Butter (2sticks), softened to room temperature.
1/3 C Confectioner's Sugar + 1 1/2 C, divided.
1 tsp Vanilla
1/8 tsp Cinnamon
In a Food Processor:
Roughly chop the Pecans.
Remove 1 C and set aside.
Process the remaining Pecans into a fine powder, the texture of Cornmeal. (don't over process, but the textures need to be different from each other)
In a large bowl:
Flour
Salt
All of the Pecans
Whisk well.
Set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
1/3 C of the Confectioner's Sugar
Beat for 3 minutes, until light and creamy.
Stir in Vanilla, by hand.
Slowly add the Flour & Pecan mixture.
Beat on low, just to combine.
Remove dough and wrap in plastic wrap and refrigerate for 30 minutes.
Use a 1 1/2: cookie scoop and drop cookies 2" apart on the Sheet Pan.
Don't handle the dough at this step.
Bake 15 - 18 minutes.
Remove the pan to a rack and cool 5 minutes.
Transfer the cookies to the rack and cool completely.
Put 1 1/2 C of the Confectioner's Sugar in a bowl with the Cinnamon.
Whisk well.
Roll the cooled cookies in the mixture.
Shake off the excess, place them on the rack again.
When all are coated, dust them again.
Store them in a single layer with waxed paper between each layer.
Keep covered at room temperature.
Enjoy!
Peace in the Kitchen!
Here in the States, we make them during the Christmas Holidays.
There are certain things that I prefer when it comes to a Wedding Cookie recipe. I like the two grades of chopped nuts, I prefer Pecans over Walnuts, the addition of Cinnamon in the Confectioner's Sugar for rolling the cookies and I don't roll the cookies in the sugar when they are still warm. It tends to melt the sugar. I also dust the cookies twice.
With all of that explanation, here's my take on Mexican Wedding Cookies. I've put together the best things I like about them into my recipe.
Mexican Wedding Cookies:
Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
2 C Pecans
2 C Flour 1/2 tsp Salt
16 TBS Butter (2sticks), softened to room temperature.
1/3 C Confectioner's Sugar + 1 1/2 C, divided.
1 tsp Vanilla
1/8 tsp Cinnamon
In a Food Processor:
Roughly chop the Pecans.
Remove 1 C and set aside.
Process the remaining Pecans into a fine powder, the texture of Cornmeal. (don't over process, but the textures need to be different from each other)
In a large bowl:
Flour
Salt
All of the Pecans
Whisk well.
Set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
1/3 C of the Confectioner's Sugar
Beat for 3 minutes, until light and creamy.
Stir in Vanilla, by hand.
Slowly add the Flour & Pecan mixture.
Beat on low, just to combine.
Remove dough and wrap in plastic wrap and refrigerate for 30 minutes.
Use a 1 1/2: cookie scoop and drop cookies 2" apart on the Sheet Pan.
Don't handle the dough at this step.
Bake 15 - 18 minutes.
Remove the pan to a rack and cool 5 minutes.
Transfer the cookies to the rack and cool completely.
Put 1 1/2 C of the Confectioner's Sugar in a bowl with the Cinnamon.
Whisk well.
Roll the cooled cookies in the mixture.
Shake off the excess, place them on the rack again.
When all are coated, dust them again.
Store them in a single layer with waxed paper between each layer.
Keep covered at room temperature.
Enjoy!
Peace in the Kitchen!
Sunday, October 19, 2014
Homemade Garam Masala Spice Mix and Chickpea Tikka Masala, Sleepy Indian Coffee, Indian Tomato Chutney
We were in England during the Christmas Holiday in 2012. We visited the German Christmas Market in Birmingham, London and Windsor.
We ate some amazing Indian food in Birmingham. I tried to get some of the recipes but they wouldn't share them.
This Chickpea recipe has Garam Masala Spice in it so I'll start with my homemade recipe for it. You can store it in a jar for other recipes.
Homemade Garam Masala Spice Mix:
2 TBS Coriander Seeds
1 TBS Cumin Seeds
1 TBS Cardamom Seeds
1 TBS Whole Black Peppercorns
1 tsp Fennel Seeds
1 tsp Mustard Seeds
1/2 tsp Whole Cloves
2 small dried Red Serrano Chile Peppers, seeds discarded
2 TBS Turmeric
1 tsp Cinnamon
In a skillet on medium low heat: I like to make mine on my cast iron skillet.
Coriander
Cumin
Cardamom
Peppercorns
Fennel
Mustard
Cloves
Chiles
Toast for 2 minutes, stirring often.
Remove from heat to cool slightly.
Transfer to a spice grinder and process to a fine powder.
Add:
Turmeric
Cinnamon
Process to incorporate.
Store in a covered jar.
Enjoy!
Peace in the Kitchen!
Chickpea Tikka Masala:
1 TBS Olive Oil
1/2 of a medium Onion, diced
1 TBS Garam Masala Spice Mix
1 TBS Tomato Paste
2 tsp Grated Fresh Ginger
2 - 15oz. cans of Chickpeas, rinsed and drained.
1 - 28oz. can of crushed Tomatoes
1/2 C Greek Yogurt, I only use Fage.
1/4 C fresh chopped Cilantro
In a large skillet on medium heat:
Heat Oil.
Add:
Onion for 5 minutes.
Add:
Garam Masala Spices
Tomato Paste
Ginger
Chile Peppers
Salt to taste.
Stir in Chickpeas and Tomatoes.
Bring to a boil
Reduce heat to medium low.
Simmer 15 minutes.
Remove from heat.
Stir in Yogurt and Cilantro.
Serve plain or over steamed Rice.
Enjoy!
Peace in the Kitchen!
Indian Sleepy Coffee:
Here's a unique concept. This coffee actually helps you get a good night's rest.
This recipe makes 4 servings.
4 tsp Ground Coffee
2 C Water
1 3/4 C Whole Milk
A Pinch of Nutmeg
2 - 1" pieces of Cinnamon Stick
2 Green Cardamom Pods, slightly crushed.
1 oz. Kahlua Coffee Liquor
4 tsp Sugar
In a large saucepan on medium heat:
Bring all ingredients to a boil, stirring often.
Reduce heat and simmer for 2 minutes.
Strain and serve hot.
Enjoy!
Peace in the Kitchen!
Indian Tomato Chutney.
Serve with Pita Chips
1 TBS Vegetable Oil
1 tsp Mustard Seeds
10 Curry Leaves
2 tsp fresh chopped Ginger
1 green Chile, diced
7 C Chopped Tomatoes (about 2 1/2 pounds)
2 tsp Coriander
1/2 tsp Cumin
Salt to taste
1 TBS Apple Cider Vinegar
In a saucepan on medium heat:
Oil, heat
Add:
Mustard Seeds
Curry Leaves
Ginger
Chile
Heat for 2 minutes.
Add:
Tomatoes , cook 5 minutes more.
Add:
Coriander
Turmeric
Cumin
Cook an additional 5 minutes.
Add:
Sugar
Vinegar
Salt to taste.
Cook an additional 10 minutes.
Remove from heat and cool completely.
Transfer to a covered dish and refrigerate until ready to serve.
Serve with Pita Chips.
Enjoy!
Peace in the Kitchen!
We ate some amazing Indian food in Birmingham. I tried to get some of the recipes but they wouldn't share them.
This Chickpea recipe has Garam Masala Spice in it so I'll start with my homemade recipe for it. You can store it in a jar for other recipes.
Homemade Garam Masala Spice Mix:
2 TBS Coriander Seeds
1 TBS Cumin Seeds
1 TBS Cardamom Seeds
1 TBS Whole Black Peppercorns
1 tsp Fennel Seeds
1 tsp Mustard Seeds
1/2 tsp Whole Cloves
2 small dried Red Serrano Chile Peppers, seeds discarded
2 TBS Turmeric
1 tsp Cinnamon
In a skillet on medium low heat: I like to make mine on my cast iron skillet.
Coriander
Cumin
Cardamom
Peppercorns
Fennel
Mustard
Cloves
Chiles
Toast for 2 minutes, stirring often.
Remove from heat to cool slightly.
Transfer to a spice grinder and process to a fine powder.
Add:
Turmeric
Cinnamon
Process to incorporate.
Store in a covered jar.
Enjoy!
Peace in the Kitchen!
Chickpea Tikka Masala:
1 TBS Olive Oil
1/2 of a medium Onion, diced
1 TBS Garam Masala Spice Mix
1 TBS Tomato Paste
2 tsp Grated Fresh Ginger
2 - 15oz. cans of Chickpeas, rinsed and drained.
1 - 28oz. can of crushed Tomatoes
1/2 C Greek Yogurt, I only use Fage.
1/4 C fresh chopped Cilantro
In a large skillet on medium heat:
Heat Oil.
Add:
Onion for 5 minutes.
Add:
Garam Masala Spices
Tomato Paste
Ginger
Chile Peppers
Salt to taste.
Stir in Chickpeas and Tomatoes.
Bring to a boil
Reduce heat to medium low.
Simmer 15 minutes.
Remove from heat.
Stir in Yogurt and Cilantro.
Serve plain or over steamed Rice.
Enjoy!
Peace in the Kitchen!
Indian Sleepy Coffee:
Here's a unique concept. This coffee actually helps you get a good night's rest.
This recipe makes 4 servings.
4 tsp Ground Coffee
2 C Water
1 3/4 C Whole Milk
A Pinch of Nutmeg
2 - 1" pieces of Cinnamon Stick
2 Green Cardamom Pods, slightly crushed.
1 oz. Kahlua Coffee Liquor
4 tsp Sugar
In a large saucepan on medium heat:
Bring all ingredients to a boil, stirring often.
Reduce heat and simmer for 2 minutes.
Strain and serve hot.
Enjoy!
Peace in the Kitchen!
Indian Tomato Chutney.
Serve with Pita Chips
1 TBS Vegetable Oil
1 tsp Mustard Seeds
10 Curry Leaves
2 tsp fresh chopped Ginger
1 green Chile, diced
7 C Chopped Tomatoes (about 2 1/2 pounds)
2 tsp Coriander
1/2 tsp Cumin
Salt to taste
1 TBS Apple Cider Vinegar
In a saucepan on medium heat:
Oil, heat
Add:
Mustard Seeds
Curry Leaves
Ginger
Chile
Heat for 2 minutes.
Add:
Tomatoes , cook 5 minutes more.
Add:
Coriander
Turmeric
Cumin
Cook an additional 5 minutes.
Add:
Sugar
Vinegar
Salt to taste.
Cook an additional 10 minutes.
Remove from heat and cool completely.
Transfer to a covered dish and refrigerate until ready to serve.
Serve with Pita Chips.
Enjoy!
Peace in the Kitchen!
Citrus Beet Salad
This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.
Salad:
1 - 16 oz. jar of Sliced Pickled Beets, drained
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley
Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil
In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.
In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.
Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.
Enjoy!
Peace in the Kitchen!
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.
Salad:
1 - 16 oz. jar of Sliced Pickled Beets, drained
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley
Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil
In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.
In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.
Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.
Enjoy!
Peace in the Kitchen!
No Bake Peanut Butter, Biscoff Cereal Cookies and other Biscoff recipes
There are many recipes available for this Cereal Cookie. Here's just an example.
If you're not familiar with Biscoff Spread, it's a European Cookie Spread. I have other Biscoff recipes on the Blog. I'll re post them at the end of this recipe. It's an incredible taste. There are so many uses for it. Try it!
No Bake Peanut Butter, Biscoff Cereal Cookies.
1 C Rice Krispies
1 C Cheerios ( Regular, Honey Nut, Banana Nut, Multi Grain Peanut Butter, Frosted or Fruity would be fun for the Holidays) Your choice!
1 pound of White Chocolate, broken up into pieces.
1/4 C Creamy Peanut Butter
1/4 C Biscoff Spread
1 - Sheet Pan lined with Parchment Paper.
In a large mixing bowl:
Rice Krispies
Cheerios
Stir to combine well.
In a large Pyrex Measuring Cup:
Chocolate
Heat in the microwave until melted, stirring occasionally.
Add:
Peanut Butter
Biscoff
Mix well by hand.
Pour over the cereal and stir to coat well.
Use a 1 1/2" Cookie Scoop and drop them onto the Sheet Pan.
Refrigerate for 30 minutes - 1 hour.
Store refrigerated in a covered container.
Remove just prior to serving.
Enjoy!
Peace in the Kitchen!
A couple of years ago I discovered Biscoff Cookies and then Biscoff Spread. I've created an original bar recipe for a cookie contest that I enter every Holiday Season.
I recently saw this recipe and I wanted to share it on the blog. If you haven't tried Biscoff products, I highly recommend them.
Here's the recipe for the Chocolate Pie:
1 1/2 C finely crushed Biscoff Cookies
6 TBS butter, room temperature
2 C dark chocolate chipe
1 C heavy cream
1/4 tsp salt
Whipped Cream and Chocolate Shavings for garnish
In a mixing bowl;
Cookie Crumbs
Butter
Press into a 9" Pie Pan
Bake at 350 degrees for 10 minutes
In a saucepan over medium heat::
Chocolate
Cream
Salt
Whisk until smooth and completely melted.
Pour into the crust and refrigerate for 2 hours.
Slice and serve topped with whipped cream and chocolate shavings.
Enjoy!
Peace in the Kitchen!
Once I discovered Biscoff, I became intrigued with a variety of recipes using it. Here's my original recipe that I created based on another popular bar recipe that I make.
Tex - Mex Brittle Bars:
Directions
In a medium bowl:
Stir together until well combined.
Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Mix to blend.
Enjoy!
Here's an earlier post from my blog:
Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Let these sit at room temperature for at least 20 minutes to air dry.
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
If you're not familiar with Biscoff Spread, it's a European Cookie Spread. I have other Biscoff recipes on the Blog. I'll re post them at the end of this recipe. It's an incredible taste. There are so many uses for it. Try it!
No Bake Peanut Butter, Biscoff Cereal Cookies.
1 C Rice Krispies
1 C Cheerios ( Regular, Honey Nut, Banana Nut, Multi Grain Peanut Butter, Frosted or Fruity would be fun for the Holidays) Your choice!
1 pound of White Chocolate, broken up into pieces.
1/4 C Creamy Peanut Butter
1/4 C Biscoff Spread
1 - Sheet Pan lined with Parchment Paper.
In a large mixing bowl:
Rice Krispies
Cheerios
Stir to combine well.
In a large Pyrex Measuring Cup:
Chocolate
Heat in the microwave until melted, stirring occasionally.
Add:
Peanut Butter
Biscoff
Mix well by hand.
Pour over the cereal and stir to coat well.
Use a 1 1/2" Cookie Scoop and drop them onto the Sheet Pan.
Refrigerate for 30 minutes - 1 hour.
Store refrigerated in a covered container.
Remove just prior to serving.
Enjoy!
Peace in the Kitchen!
A couple of years ago I discovered Biscoff Cookies and then Biscoff Spread. I've created an original bar recipe for a cookie contest that I enter every Holiday Season.
I recently saw this recipe and I wanted to share it on the blog. If you haven't tried Biscoff products, I highly recommend them.
Here's the recipe for the Chocolate Pie:
1 1/2 C finely crushed Biscoff Cookies
6 TBS butter, room temperature
2 C dark chocolate chipe
1 C heavy cream
1/4 tsp salt
Whipped Cream and Chocolate Shavings for garnish
In a mixing bowl;
Cookie Crumbs
Butter
Press into a 9" Pie Pan
Bake at 350 degrees for 10 minutes
In a saucepan over medium heat::
Chocolate
Cream
Salt
Whisk until smooth and completely melted.
Pour into the crust and refrigerate for 2 hours.
Slice and serve topped with whipped cream and chocolate shavings.
Enjoy!
Peace in the Kitchen!
Once I discovered Biscoff, I became intrigued with a variety of recipes using it. Here's my original recipe that I created based on another popular bar recipe that I make.
Tex - Mex Brittle Bars:
1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper
1 1/4 C Biscoff Spread, divided
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper
1 1/4 C Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish
1/2 C Chopped Pecans
Sea Salt for Garnish
Directions
In a medium bowl:
Melted butter,
Corn Chips,
Confectioners' Sugar
1 C of Biscoff Spread
Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.
Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.
Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.
Enjoy!
Peace in the Kitchen!
Here's an earlier post from my blog:
Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)
Let these sit at room temperature for at least 20 minutes to air dry.
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
No Bake Texas Brittle Bars
Once I discovered Biscoff, I became intrigued with a variety of recipes using it. I created this original recipe as a take on a Tex - Mex Bar based on another popular bar recipe that I make.
Texas Brittle Bars:
Directions
In a medium bowl:
Melted butter,
Corn Chips
Confectioner's Sugar
Cayenne Pepper
1 C of Biscoff Spread
Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.
Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.
Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.
Enjoy!
Peace in the Kitchen!
Texas Brittle Bars:
1 1/2 Sticks (12 TBS) Butter, melted
2 C Crushed Corn Chips
1 1/2 C Confectioner's Sugar
1/8 tsp Cayenne Pepper
1 1/4 C Biscoff Spread, divided
2 C Crushed Corn Chips
1 1/2 C Confectioner's Sugar
1/8 tsp Cayenne Pepper
1 1/4 C Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish
1/2 C Chopped Pecans
Sea Salt for Garnish
Directions
In a medium bowl:
Melted butter,
Corn Chips
Confectioner's Sugar
Cayenne Pepper
1 C of Biscoff Spread
Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.
Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.
Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.
Enjoy!
Peace in the Kitchen!
Saturday, October 18, 2014
No Bake Oreo Cupcakes , a variety of combinations!
This is a clever desert that I found while researching some new ideas for a Block Party.
I don't have a source for these. I adapted several recipes.
I've included some optional choices for flavors.
The traditional no bake cupcake would be regular size Chocolate Oreo Cookies, Chocolate Instant Pudding and Miniature Chocolate Chips.
Other combinations can be made with Vanilla Oreo Cookies, Pumpkin Pie Spice Instant Pudding Mix and Butterscotch Chips or Cinnamon Chips.
Candy Cane Oreo Cookies, Candy Cane Instant Pudding Mix and Miniature Mint Chocolate Chips.
The combinations are endless. Choose your favorite Oreo Cookies, any Instant Pudding Mix and any flavor of Miniature Chocolate Chips or Candy Morsels. Toffee bits would be great with Vanilla cookies and butterscotch pudding.
Here's what you'll need for the basic recipe:
2 -12 Cup Muffin Tins
24 Paper Cupcake Liners
1 package of regular sized Oreo Cookies (about 36)
6 Tbs Butter, melted
1 - 8oz. package of Cream Cheese, room temperature and softened.
1/4 C Granulated Sugar
2 TBS Whole Milk
1 - 12 oz. container of Frozen Cool Whip, thawed
1 - 3.9 oz. Package of Instant Chocolate Pudding Mix
1 C Miniature Chocolate Chips (more or less depending on your taste)
In a Food Processor:
Broken up Oreo Cookies (breaking them makes it easier to pulse)
Process until fine crumbs, to form the base.
Spoon into a mixing bowl.
Add Butter and mix well by hand.
Set aside.
In a medium mixing bowl:
Pudding mix
Prepare according to package directions.
Set aside.
In a medium mixing bowl, using a hand mixer:
Cream Cheese
Beat until creamy smooth.
Add:
Sugar
Milk
Continue beating until smooth.
Add:
1 C Cool Whip.
Fold in by hand.
Prepare the Cupcakes.
Layer the paper liners in the following order.
1. 1 TBS Cookie Crumbs, pressed firmly in the bottom.
2. 1 TBS Cream Cheese Mixture, spread evenly.
3. 1 TBS Pudding, spread evenly.
4. 1 TBS Cool Whip, spread evenly.
5. Sprinkle each with some of the Chocolate Chips.
Freeze the pans for 3 hours.
Remove and allow to sit at room temperature for 10 minutes prior to serving.
Enjoy!
Peace in the Kitchen!
I don't have a source for these. I adapted several recipes.
I've included some optional choices for flavors.
The traditional no bake cupcake would be regular size Chocolate Oreo Cookies, Chocolate Instant Pudding and Miniature Chocolate Chips.
Other combinations can be made with Vanilla Oreo Cookies, Pumpkin Pie Spice Instant Pudding Mix and Butterscotch Chips or Cinnamon Chips.
Candy Cane Oreo Cookies, Candy Cane Instant Pudding Mix and Miniature Mint Chocolate Chips.
The combinations are endless. Choose your favorite Oreo Cookies, any Instant Pudding Mix and any flavor of Miniature Chocolate Chips or Candy Morsels. Toffee bits would be great with Vanilla cookies and butterscotch pudding.
Here's what you'll need for the basic recipe:
2 -12 Cup Muffin Tins
24 Paper Cupcake Liners
1 package of regular sized Oreo Cookies (about 36)
6 Tbs Butter, melted
1 - 8oz. package of Cream Cheese, room temperature and softened.
1/4 C Granulated Sugar
2 TBS Whole Milk
1 - 12 oz. container of Frozen Cool Whip, thawed
1 - 3.9 oz. Package of Instant Chocolate Pudding Mix
1 C Miniature Chocolate Chips (more or less depending on your taste)
In a Food Processor:
Broken up Oreo Cookies (breaking them makes it easier to pulse)
Process until fine crumbs, to form the base.
Spoon into a mixing bowl.
Add Butter and mix well by hand.
Set aside.
In a medium mixing bowl:
Pudding mix
Prepare according to package directions.
Set aside.
In a medium mixing bowl, using a hand mixer:
Cream Cheese
Beat until creamy smooth.
Add:
Sugar
Milk
Continue beating until smooth.
Add:
1 C Cool Whip.
Fold in by hand.
Prepare the Cupcakes.
Layer the paper liners in the following order.
1. 1 TBS Cookie Crumbs, pressed firmly in the bottom.
2. 1 TBS Cream Cheese Mixture, spread evenly.
3. 1 TBS Pudding, spread evenly.
4. 1 TBS Cool Whip, spread evenly.
5. Sprinkle each with some of the Chocolate Chips.
Freeze the pans for 3 hours.
Remove and allow to sit at room temperature for 10 minutes prior to serving.
Enjoy!
Peace in the Kitchen!
Friday, October 17, 2014
Williams Sonoma Holiday Recipes and my Pumpkin Pie recipe made from a fresh Pie Pumpkin.
I got a Heritage Thanksgiving Booklet from Williams Sonoma today and it has some wonderful Holiday recipes that I wanted to share on my blog.
The following recipes have all been adapted from the original ones.
Pear Chutney:
1 Lemon Peel (large strips of zest), removed with a paring knife
Juice the Lemon and reserve.
1 Orange Peel (large strips of zest), removed with a paring knife
Juice the Orange and reserve.
1 fresh Rosemary Sprig
1 Bay Leaf
1 Cinnamon Stick
1 TBS Butter
2 Shallots, finely chopped
2 pounds of Pears, peeled, cored and diced into 1/4" pieces.
1/4 C Pear Brandy
1/3 C Brown Sugar
Arugula leaves, Brie Cheese and Toasted Baguette slices for serving.
Tie the Fruit Zest, Rosemary, Bay Leaf and Cinnamon Stick in a piece of Cheesecloth.
In a saucepan on medium hight heat:
Melt Butter
Add:
Shallots
Pears
Cook for 6 - 8 minutes.
Deglaze the pan with the Brandy and simmer for 2 - 3 minutes. The liquid should be reduced by 1/3.
Add:
Sugar
1/2 C Orange Juice
2 TBS Lemon Juice
Herb Sachet
Reduce heat and simmer for 25 minutes.
Remove the Sachet and cool completely.
To assemble:
Place a few Arugula leaves on each baguette slice and top with 2 thin slices of Brie Cheese and a dollop of Chutney.
Enjoy!
Peace in the Kitchen!
Deluxe Mashed Potatoes:
2 C Heavy Cream
3 Cloves of Garlic, smashed
1 Shallot, coarsely chopped
1 large fresh sprig of Thyme
1 large fresh sprig of Rosemary
1 tsp Whole Black Peppercorns
2 dried Red Arbol Chiles
3 pounds of Russet Potatoes, peeled, coarsely chopped.
8 TBS (1stick) Butter, cubed
1 1/2 tsp Salt + additional to taste.
In a saucepan on medium high heat:
Cream
Garlic
Shallot
Thyme
Rosemary
Peppercorns
Chiles
Bring to a simmer.
Reduce heat to medium low and simmer.
Cook the Potatoes in boiling water until tender. Drain well.
Pass the Potatoes through a ricer, into a large serving bowl.
Add:
Butter
1 1/2 tsp Salt
Strain the Cream mixture and pour over the potatoes.
Stir until incorporated and creamy smooth.
Add additional salt to taste.
Serve hot.
Enjoy!
Peace in the Kitchen!
Cranberry & Port Wine Chutney:
1 C Ruby Port Wine
4 C Fresh Cranberries
1 C Sugar
1 C Fresh Orange Juice
Zest of 1 Orange
Zest of 1 Lemon
1 Cinnamon Stick
In a saucepan on medium high heat:
Simmer the Wine for 5 minutes.
Add all remaining ingredients and simmer for 15 minutes, until the juices have reduced and are thick enough to coat the back of a spoon.
Allow to cool to room temperature.
Transfer to a covered container and refrigerate.
Let stand at room temperature for 1 hour before serving.
Remove and discard the Cinnamon Stick just before serving.
Enjoy!
Peace in the Kitchen!
Wild Rice Pilaf with Butternut Squash:
Here's what you'll need:
Preheat the oven to 400 degrees.
2 TBS Butter
1 Small Onion, chopped
2 tsp Curry Powder
2 C Wild Rice
1 Cinnamon Stick
1 Piece of Orange Zest (3" long X 1/2")
4 1/2 C Chicken Broth ( I use a Vegetarian Chicken Broth)
1/2 C diced dried Apricots
1/2 C dried Cherries
1 small Butternut Squash, halved, seeded, peeled, diced.
2 tsp Olive Oil
Salt and Pepper to taste
3/4 C Chopped Pecans
In a large saucepan on medium low heat:
Heat Butter
Onion
Saute until tender
Add:
Curry Powder
Stir well.
Add:
Rice
Cinnamon Stick
Orange Zest
Cook for 2 minutes.
Add:
Broth
Apricots
Cherries
Increase heat to high and bring to a boil..
Cover, reduce heat to medium low and cook for 55 minutes.
Remove from heat and let stand, covered, for 10 minutes.
In a small bowl;
Toss Squash with Olive Oil.
Spread out evenly onto a sheet pan lined with parchment paper.
Season with Salt and Pepper.
Roast for 15 minutes.
Assemble the Pilaf:
Transfer Rice mixture to a large serving bowl.
Discard the Cinnamon Stick and the Orange Zest.
Fold in the Squash and Pecans.
Season to taste with Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Kale and Quinoa Salad:
1 tsp Honey
1 tsp Dijon Mustard
3 TBS White Wine Vinegar
1/4 C Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
2 Bunches of Kale, remove and discard the stems.
Julienne the leaves.
1/2 C cooked and cooled White Quinoa
1/4 C Thinly Sliced Red Onion
1/4 C Roughly Chopped Pistachios
1/4 C Pomegranate Seeds
In a small bowl:
Honey
Mustard
Vinegar
Olive Oil
Salt Pepper
Whisk well.
In a large serving bowl, 30 minutes before serving:
Kale
Half of the Vinaigrette
Toss well and set aside.
Just before serving add :
Quinoa
Red Onion
Pistachios
Pomegranate Seeds.
Remaining Vinaigrette
Toss well to combine.
Season to taste with additional Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Roasted Broccoli with Pine Nuts & Parmesan.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 Roasting Pan or an Enameled Cast Iron Casserole pan.
2 pounds of Broccoli, cut into 1" Florets.
2 TBS Olive Oil
Salt and Pepper
1/4 C ToastedPine Nuts
A Pinch of Red Pepper Flakes
Fresh Shaved Parmesan Cheese.
In the Roasting Pan or Casserole:
Toss the Broccoli with Oil.
Spread evenly in the pan.
Roast in the oven for 20 - 25 minutes.
Stir frequently.
Transfer to a serving platter.
Sprinkle evenly Pine Nuts and Red Pepper Flakes.
Serve and garnish with Parmesan shavings.
Enjoy!
Peace in the Kitchen!
I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. I'm making this one for our Thanksgiving dinner this year, (2013).
Homemade Pumpkin Pie from Scratch:
2 C fresh cooked pumpkin: 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.
3 Eggs
1 (12oz.) can of Evaporated Milk
1/2 C Milk (or Egg Nog) I make mine with Egg Nog
3/4 C Sugar
1/4 tsp Salt
1/4 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" unbaked deep dish Pie Crust
Place the Crust in a deep dish pie plate
In a bowl, combine
2 C fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well
In a bowl, whisk:
Eggs
Evaporated Milk
Milk or Egg Nog
Whisk well
Add wet mixture to dry mixture
Mix well
Pour filling into the Pie Shell ( if you have more than you need, save for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a pie crust shield if needed halfway through to avoid burning the crust.
Cool completely on a wire rack
Refrigerate and chill completely before serving
Serve with Whipped Cream
NOTE:
This is the only Pumpkin Pie I will make for the Holidays. It was the best Pumpkin Pie I have ever eaten.
Enjoy!
Peace in the Kitchen!
The following recipes have all been adapted from the original ones.
Pear Chutney:
1 Lemon Peel (large strips of zest), removed with a paring knife
Juice the Lemon and reserve.
1 Orange Peel (large strips of zest), removed with a paring knife
Juice the Orange and reserve.
1 fresh Rosemary Sprig
1 Bay Leaf
1 Cinnamon Stick
1 TBS Butter
2 Shallots, finely chopped
2 pounds of Pears, peeled, cored and diced into 1/4" pieces.
1/4 C Pear Brandy
1/3 C Brown Sugar
Arugula leaves, Brie Cheese and Toasted Baguette slices for serving.
Tie the Fruit Zest, Rosemary, Bay Leaf and Cinnamon Stick in a piece of Cheesecloth.
In a saucepan on medium hight heat:
Melt Butter
Add:
Shallots
Pears
Cook for 6 - 8 minutes.
Deglaze the pan with the Brandy and simmer for 2 - 3 minutes. The liquid should be reduced by 1/3.
Add:
Sugar
1/2 C Orange Juice
2 TBS Lemon Juice
Herb Sachet
Reduce heat and simmer for 25 minutes.
Remove the Sachet and cool completely.
To assemble:
Place a few Arugula leaves on each baguette slice and top with 2 thin slices of Brie Cheese and a dollop of Chutney.
Enjoy!
Peace in the Kitchen!
Deluxe Mashed Potatoes:
2 C Heavy Cream
3 Cloves of Garlic, smashed
1 Shallot, coarsely chopped
1 large fresh sprig of Thyme
1 large fresh sprig of Rosemary
1 tsp Whole Black Peppercorns
2 dried Red Arbol Chiles
3 pounds of Russet Potatoes, peeled, coarsely chopped.
8 TBS (1stick) Butter, cubed
1 1/2 tsp Salt + additional to taste.
In a saucepan on medium high heat:
Cream
Garlic
Shallot
Thyme
Rosemary
Peppercorns
Chiles
Bring to a simmer.
Reduce heat to medium low and simmer.
Cook the Potatoes in boiling water until tender. Drain well.
Pass the Potatoes through a ricer, into a large serving bowl.
Add:
Butter
1 1/2 tsp Salt
Strain the Cream mixture and pour over the potatoes.
Stir until incorporated and creamy smooth.
Add additional salt to taste.
Serve hot.
Enjoy!
Peace in the Kitchen!
Cranberry & Port Wine Chutney:
1 C Ruby Port Wine
4 C Fresh Cranberries
1 C Sugar
1 C Fresh Orange Juice
Zest of 1 Orange
Zest of 1 Lemon
1 Cinnamon Stick
In a saucepan on medium high heat:
Simmer the Wine for 5 minutes.
Add all remaining ingredients and simmer for 15 minutes, until the juices have reduced and are thick enough to coat the back of a spoon.
Allow to cool to room temperature.
Transfer to a covered container and refrigerate.
Let stand at room temperature for 1 hour before serving.
Remove and discard the Cinnamon Stick just before serving.
Enjoy!
Peace in the Kitchen!
Wild Rice Pilaf with Butternut Squash:
Here's what you'll need:
Preheat the oven to 400 degrees.
2 TBS Butter
1 Small Onion, chopped
2 tsp Curry Powder
2 C Wild Rice
1 Cinnamon Stick
1 Piece of Orange Zest (3" long X 1/2")
4 1/2 C Chicken Broth ( I use a Vegetarian Chicken Broth)
1/2 C diced dried Apricots
1/2 C dried Cherries
1 small Butternut Squash, halved, seeded, peeled, diced.
2 tsp Olive Oil
Salt and Pepper to taste
3/4 C Chopped Pecans
In a large saucepan on medium low heat:
Heat Butter
Onion
Saute until tender
Add:
Curry Powder
Stir well.
Add:
Rice
Cinnamon Stick
Orange Zest
Cook for 2 minutes.
Add:
Broth
Apricots
Cherries
Increase heat to high and bring to a boil..
Cover, reduce heat to medium low and cook for 55 minutes.
Remove from heat and let stand, covered, for 10 minutes.
In a small bowl;
Toss Squash with Olive Oil.
Spread out evenly onto a sheet pan lined with parchment paper.
Season with Salt and Pepper.
Roast for 15 minutes.
Assemble the Pilaf:
Transfer Rice mixture to a large serving bowl.
Discard the Cinnamon Stick and the Orange Zest.
Fold in the Squash and Pecans.
Season to taste with Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Kale and Quinoa Salad:
1 tsp Honey
1 tsp Dijon Mustard
3 TBS White Wine Vinegar
1/4 C Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
2 Bunches of Kale, remove and discard the stems.
Julienne the leaves.
1/2 C cooked and cooled White Quinoa
1/4 C Thinly Sliced Red Onion
1/4 C Roughly Chopped Pistachios
1/4 C Pomegranate Seeds
In a small bowl:
Honey
Mustard
Vinegar
Olive Oil
Salt Pepper
Whisk well.
In a large serving bowl, 30 minutes before serving:
Kale
Half of the Vinaigrette
Toss well and set aside.
Just before serving add :
Quinoa
Red Onion
Pistachios
Pomegranate Seeds.
Remaining Vinaigrette
Toss well to combine.
Season to taste with additional Salt and Pepper.
Enjoy!
Peace in the Kitchen!
Roasted Broccoli with Pine Nuts & Parmesan.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 Roasting Pan or an Enameled Cast Iron Casserole pan.
2 pounds of Broccoli, cut into 1" Florets.
2 TBS Olive Oil
Salt and Pepper
1/4 C ToastedPine Nuts
A Pinch of Red Pepper Flakes
Fresh Shaved Parmesan Cheese.
In the Roasting Pan or Casserole:
Toss the Broccoli with Oil.
Spread evenly in the pan.
Roast in the oven for 20 - 25 minutes.
Stir frequently.
Transfer to a serving platter.
Sprinkle evenly Pine Nuts and Red Pepper Flakes.
Serve and garnish with Parmesan shavings.
Enjoy!
Peace in the Kitchen!
I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. I'm making this one for our Thanksgiving dinner this year, (2013).
Homemade Pumpkin Pie from Scratch:
2 C fresh cooked pumpkin: 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.
3 Eggs
1 (12oz.) can of Evaporated Milk
1/2 C Milk (or Egg Nog) I make mine with Egg Nog
3/4 C Sugar
1/4 tsp Salt
1/4 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" unbaked deep dish Pie Crust
Place the Crust in a deep dish pie plate
In a bowl, combine
2 C fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well
In a bowl, whisk:
Eggs
Evaporated Milk
Milk or Egg Nog
Whisk well
Add wet mixture to dry mixture
Mix well
Pour filling into the Pie Shell ( if you have more than you need, save for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a pie crust shield if needed halfway through to avoid burning the crust.
Cool completely on a wire rack
Refrigerate and chill completely before serving
Serve with Whipped Cream
NOTE:
This is the only Pumpkin Pie I will make for the Holidays. It was the best Pumpkin Pie I have ever eaten.
Enjoy!
Peace in the Kitchen!
 |
| I prepared the pumpkin today and put it in the freezer until I make the pie for Thanksgiving Dinner. I'll post additional pictures when I make the pie. |
 |
| This is the best Pumpkin Pie I have ever tasted. We will make this every year for Thanksgiving. |
 |
| I had enough filling to make another Pumpkin Pie. My wife made it, along with a Blueberry Pie. |
Thursday, October 16, 2014
Crock Pot Italian Soup
I'm on a Soup kick this Fall.
I created this one in 2009. It's in my collection of The Best of the Best Recipes.
4 Carrots, sliced
1 Onion, chopped
4 Potatoes, diced
5 Ribs of Celery, chopped
3 tsp Vegetarian Beef Powder or 3 Vegetarian Bouillon Cubes
1 1/4 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Black Pepper
1 small can of Kidney Beans, undrained (14oz - 16oz)
1 small can of Italian diced Tomatoes with juice.(14oz - 16oz)
3 C Water
Layer all ingredients in the order listed and don't stir.
Cover and cook on low for 8 - 9 hours.
When it's done. stir well and serve hot.
Enjoy!
Peace in the Kitchen!
I created this one in 2009. It's in my collection of The Best of the Best Recipes.
4 Carrots, sliced
1 Onion, chopped
4 Potatoes, diced
5 Ribs of Celery, chopped
3 tsp Vegetarian Beef Powder or 3 Vegetarian Bouillon Cubes
1 1/4 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Black Pepper
1 small can of Kidney Beans, undrained (14oz - 16oz)
1 small can of Italian diced Tomatoes with juice.(14oz - 16oz)
3 C Water
Layer all ingredients in the order listed and don't stir.
Cover and cook on low for 8 - 9 hours.
When it's done. stir well and serve hot.
Enjoy!
Peace in the Kitchen!
Butternut Squash Soup
Here's one more of my favorite Fall Soup recipes. I created this one in 2009. It's in my collection of The Best of The Best Recipes.
1 TBS Olive Oil
1 C Chopped Onion
1 (1 1/4 pound) Butternut Squash, peeled, cored and cut into 1/2" cubes. (4 C).
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp ground Coriander
4 C Vegetable Broth
1 - 15oz. cans of White Beans, drained and rinsed.
2 TBS Orange Juice
2 TBS Balsamic Vinegar
Salt and Pepper to taste
In a large skillet on medium high heat:
Heat Oil
Add:
Onion for 3 - 4 minutes, until soft.
Add:
Squash
Salt
Cumin
Coriander
Broth
Bring to a boil.
Reduce heat and simmer 15 - 28 minutes, until Squash is tender.
Add:
Beans
Orange Juice
Vinegar
Heat thoroughly.
Use an immersion blender to puree the soup. (See Note Below)
Salt and Pepper to taste.
NOTE:
If you want a hearty Provencal Soup, don't puree it and add Croutons to the individual servings.
I also Roast the Squash for this recipe and keep it chunky. I don't puree it.
I also Roast the Squash for this recipe and keep it chunky. I don't puree it.
 |
| Drizzled with Herbes de Provence Olive Oil before Roasting. |
Enjoy!
Peace in the Kitchen!
Vegetarian Barley Soup
This is an original recipe that I created in 2010. I though that it was posted on the blog. I discovered today that it's not. This comes from my hand written collection of The Best of the Best Recipes that I began in 1974.
Vegetarian Barley Soup:
3 TBS Butter
2 Onions, diced
2 Stalks of Celery, chopped
2 Carrots, diced
1 can (12oz.) diced Tomatoes
8 C Water with 4 TBS of Vegetarian Beef Powder or Vegetable Bouillon.
1 tsp dried Basil
1 tsp dried Thyme
2 tsp Salt
1/4 tsp Black Pepper
1 C Barley or ( 1/2 C Barley and 1/2 C dried Split Peas)
2 C Frozen Green Beans
1 TBS Dill Weed
In a large skillet on medium high heat:
Melt Butter
Add:
Onion
Celery
Carrot
Stir occasionally until vegetables are tender.
Add:
Tomatoes
Water
Basil
Thyme
Salt
Pepper
Stir well.
Bring to a boil.
Reduce heat to simmer.
Add:
Barley
Stir to combine well.
Cover and simmer for 1 1/2 hours.
Add the Frozen Beans during the last 10 minutes.
Remove from heat, add Dill.
Stir well.
Serve Hot!
Enjoy!
Peace in the Kitchen!
Vegetarian Barley Soup:
3 TBS Butter
2 Onions, diced
2 Stalks of Celery, chopped
2 Carrots, diced
1 can (12oz.) diced Tomatoes
8 C Water with 4 TBS of Vegetarian Beef Powder or Vegetable Bouillon.
1 tsp dried Basil
1 tsp dried Thyme
2 tsp Salt
1/4 tsp Black Pepper
1 C Barley or ( 1/2 C Barley and 1/2 C dried Split Peas)
2 C Frozen Green Beans
1 TBS Dill Weed
In a large skillet on medium high heat:
Melt Butter
Add:
Onion
Celery
Carrot
Stir occasionally until vegetables are tender.
Add:
Tomatoes
Water
Basil
Thyme
Salt
Pepper
Stir well.
Bring to a boil.
Reduce heat to simmer.
Add:
Barley
Stir to combine well.
Cover and simmer for 1 1/2 hours.
Add the Frozen Beans during the last 10 minutes.
Remove from heat, add Dill.
Stir well.
Serve Hot!
Enjoy!
Peace in the Kitchen!
Wednesday, October 15, 2014
Slow Cooked Kickin Cowboy Casserole
I simply posted a link to this recipe from Melissa's Southern Style Kitchen. It's such a great casserole to share with a large group of people. It's a great Tex - Mex recipe.
http://www.melissassouthernstylekitchen.com/2014/10/slow-cooked-kickin-cowboy-casserole.html
Enjoy!
Peace in the Kitchen Y'all!
http://www.melissassouthernstylekitchen.com/2014/10/slow-cooked-kickin-cowboy-casserole.html
Enjoy!
Peace in the Kitchen Y'all!
Easy Gingerbread Pinwheel Cookies from Pillsbury
Here's an easy, great tasting Christmas cookie from Pillsbury.
Gingerbread Pinwheel Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
Gingerbread Pinwheel Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
Tuesday, October 14, 2014
Pannettone Bread Pudding, a Best of the Best recipe from 2002
Here's my recipe from 2002 for Pannettone Bread Pudding. I'm surprised it took me this long to post the recipe.
Panettone Bread Pudding
Serve with Egg Nog Sauce:
I have my Best of the Best recipe on the blog for my favorite Bread Pudding . This one is traditionally served at Christmas.
Panettone Bread Pudding
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2-3 quart baking dish, buttered well.
1 pint (2 C) Milk
1 pint (2 C) Heavy Cream
2 TBS Vanilla
4 Eggs
3/4 C (6oz.) Granulated Sugar
1 Loaf of Pannettone Bread cut into thick slices and buttered well.
The Zest of 1 Orange
3 TBS Cognac
Confectioners Sugar
Custard Base.
In a saucepan:
Milk
Heavy Cream
Bring to a boil
Add:
Vanilla
Orange Zest
Whisk well.
Remove from heat, Add Cognac and set aside.
In a large mixing bowl:
Eggs
Sugar
Whisk until pale and sugar is dissolved.
Add the Milk and Cream from the Saucepan
Dip the Bread slices into the custard.
Place them into the dish.
Pour remaining custard into the dish.
Place the pan in a large Roasting Pan filled halfway with Hot Water.
Sprinkle the top with Confectioners Sugar .
Bake 45 minutes.
When baked, it should have a crust and be wobbly in the center.
Remove the dish to a rack and cool completely. It can also be served warm.
Enjoy!
Peace in the Kitchen!
1 pint (2 C) Milk
1 pint (2 C) Heavy Cream
2 TBS Vanilla
4 Eggs
3/4 C (6oz.) Granulated Sugar
1 Loaf of Pannettone Bread cut into thick slices and buttered well.
The Zest of 1 Orange
3 TBS Cognac
Confectioners Sugar
Custard Base.
In a saucepan:
Milk
Heavy Cream
Bring to a boil
Add:
Vanilla
Orange Zest
Whisk well.
Remove from heat, Add Cognac and set aside.
In a large mixing bowl:
Eggs
Sugar
Whisk until pale and sugar is dissolved.
Add the Milk and Cream from the Saucepan
Dip the Bread slices into the custard.
Place them into the dish.
Pour remaining custard into the dish.
Place the pan in a large Roasting Pan filled halfway with Hot Water.
Sprinkle the top with Confectioners Sugar .
Bake 45 minutes.
When baked, it should have a crust and be wobbly in the center.
Remove the dish to a rack and cool completely. It can also be served warm.
Enjoy!
Peace in the Kitchen!
1 1/2 C Egg Nog
1 TBS Cognac
1 tsp Almont Extract.
In a Small Saucepan on Medium Hight Heat:
All Ingredients.
Whisk well.
Heat until it begins to Boil, stirring constantly.
Continue heating for 1 minute or until it begins to thicken.
Pumpkin Mousse
It's time to repost my recipe for Pumpkin Mousse. Fall is here and this is a great Thanksgiving Dessert.
This is from my Best of the Best collection of favorite recipes. This one is from 2007.
Pumpkin Mousse:
1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.
Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely
Whip remaining cream and vanilla
Fold into the pumpkin mixture
Pour into serving dishes and top with crumbled Ginger Snaps.
Enjoy!
Peace in the Kitchen!
This is from my Best of the Best collection of favorite recipes. This one is from 2007.
Pumpkin Mousse:
1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.
Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely
Whip remaining cream and vanilla
Fold into the pumpkin mixture
Pour into serving dishes and top with crumbled Ginger Snaps.
Enjoy!
Peace in the Kitchen!
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