Sunday, November 30, 2014

Brown Sugar Cinnamon Cake from Chocolate Chocolate and More

I am simply reposting a link to this recipe. It seems easier that rewriting it.
I love any recipe made in Cast Iron!…/brown-sugar-cinnamo…/

Gingerbread Bars

I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , 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.

Gingerbread Bars

1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish


8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla

In a large bowl, with a wooden spoon:
Granulated Sugar
Brown Sugar
Beat well.

Continue mixing by hand with a spoon until incorporated.

Baking Soda
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.


In a large mixing bowl with a hand mixer:
Cream Cheese
Beat until creamy smooth.

Confectioner's Sugar
Continue beating until well mixed.

Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.

If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.

Peace in the Kitchen!

Tuesday, November 25, 2014

Praline Cookies

I love these easy and highly addictive cookies. I think most everyone in Texas has all of these ingredients readily available in their pantries. I'm reposting the link from Mom's Pantry Kitchen.
What a great, last minutes dessert or a great last minute gift for a neighbor or friend. Package them in cello bags with a recipe card attached to a ribbon.
Thanks again to Mom's Pantry Kitchen for allowing me to share another one of her great recipes.
I have a few recipes in one of her cookbooks.

Peace in the Kitchen!

Monday, November 24, 2014

Sautéed Apples and Sweet Onions

This one is really simple and really tasty.
It's just a great Fall side dish.
While I was researching the history of this recipe, I discovered that it may be a Medieval recipe or it may possibly have a Germanic heritage.

Here are my reccomendations for the Apples:
Crimson Crisp
Ida Red
Stayman Winesap

Sautéed Apples and Sweet Onions:

6 medium Sweet Onions
2 TBS Butter
6 Tart Red Apples, cut into 1/4" wedges.
3 TBS Brown Sugar

In a large skillet on medium heat:
Melt Butter
Add Onions and sauté for 3 - 5 minutes.
Add Apples and sprinkle with Sugar.
Cover and cook 15 - 20 minutes.

That's it!

Peace in the Kitchen!

Golden Cauliflower with Pine Nuts and Currants

This recipe is from Daphne Oz on The Chew.
I've stopped eating casserole dishes with a lot of cheese and bread crumbs. I like the simplicity and full flavor of the casserole.

Golden Cauliflower with Pine Nuts and Currants:

Preheat the oven to 350 degrees.
A Sheet Pan, lined with Parchment Paper, for roasting the Pine Nuts in a single layer.

1/4 C Pine Nuts (sautéed in a skillet on medium heat, stirring frequently for 4 minutes and set aside to cool)
1 Head of Cauliflower, finely chopped. (fine!)
1/2 C chopped Shallots
1/4 C Currants
1 TBS Red Wine Vinegar
2 TBS Honey
Olive Oil
Salt and Pepper
Fresh chopped Parsley for a garnish

Add a drizzle of Oil to the skillet and turn up the heat to medium high until it's HOT!
Salt and Pepper to taste (additional will be added at the end)
Let it sit without stirring until it begins to caramelize.
Saute until the golden brown for 3 - 4 minutes.

Red Wine Vinegar
Pine Nuts
Continue cooking for 2 minutes.

Finish with a drizzle of Olive Oil and season to taste with additional salt and pepper.
Garnish with chopped Parsley and serve.

Peace in the Kitchen!

Sunday, November 23, 2014

Pineapple Pretzel Salad and Pineapple Cream Pie

Is it a salad or a dessert? A friend of mine told me about this recipe that was served at a Thanksgiving gathering. It was supposed to be served as a salad during the meal. They thought it would make a better dessert so they saved it until the end of the meal. I had never heard of it before, but it reminds me of my mother's Pineapple Pie recipe. It was her favorite pie.

Here's her recipe.

Pineapple Cream Pie:

This was one of the best pies that my mother made...... often.
We all loved it and we still enjoy it for a summer picnic.

1 16oz. container of Sour Cream
1 small box of Vanilla Pudding
1 20oz. can of Crushed Pineapple, drained
1 C Chopped Pecans
1 pre made Graham-cracker Pie Shell

Mix all ingredient in a bowl, combine well.
Pour into the Pie Shell

Simple, Easy, Yummy!

Peace in the Kitchen!

Pineapple Pretzel Salad:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish.

2 C crushed Pretzels
16 TBS (2 sticks) Butter, melted
1 - 8oz. package of Cream Cheese
1 C granulated Sugar
1 8oz. container of frozen Cool Whip, thawed.
2 - 20 oz. cans of Crushed Pineapple, not drained
1/2 of a 3.4oz. box of Instant Vanilla Pudding Mix

Spread the Pretzels evenly on the bottom of the dish.
Carefully drizzle the butter over the Pretzels.
Bake for 10 minutes.
Remove the pan and place it on a rack to cool completely.

In a medium bowl, with an electric hand mixer:
Cream Cheese
Beat until creamy smooth.
Fold in the Cool Whip, by hand.
Spread evenly over the cooled Crust.

In a small bowl:
Pudding Mix
Stir to combine well.
Spread over the Cream Cheese layer.
Refrigerate for 1 hour.
Serve cold.

Peace in the Kitchen!

Scandinavian Christmas Cookies

I have always wanted to spend Christmas in Scandinavia. Maybe it's because I love everything about winter there. I would love to see a Reindeer in my lifetime. So, until those dreams come true, I'll make Scandinavian Christmas Cookies.

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper
A variety of Christmas Cookie Cutters
Scandinavian Pearl Sugar

3 1/2 C Flour
2 tsp ground Ginger
2 tsp Cinnamon
2 tsp ground Cloves
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Lyles Golden Syrup
1 tsp fresh grated Orange Peel
16 TBS  unsalted Butter, cubed
1 C granulated Sugar
1 large Egg, beaten
Pearl Sugar to dust the finished cookies.

A speciality sugar that doesn't melt during baking.
You can mix it in cookie dough for added crunch or
dust the tops of cookies before baking.

In a large Mixing Bowl:
Baking Soda
Whisk well.

In a saucepan on medium heat:
Lyles Golden Syrup
Orange Peel
Whisk together.

Heat, stirring, until melted.
Set aside and cool completely off the heat.
Whisk together.
Pour this mixture into the dry ingredients and mix to combine well.
Form the dough into a ball and wrap in plastic wrap.
Refrigerate overnight.

Roll out portions of the dough on a floured surface, 1/4" thick.
Cut out your favorite Christmas shapes with the Holiday Cookie Cutters.
Transfer the cookies to the Sheet Pans and sprinkle with a light dusting of the Pearl Sugar.
Bake for 7 - 8 minutes.
Watch carefully, avoid letting them get too brown.

Remove to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Peace in the Kitchen!