Crispy Herbed Flatbread to serve with Hummus

I'm posting this recipe to accompany my latest recipe for Jalapeño Hummus.

Crispy Herbed Flatbread:

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.

2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.

In a small bowl:
Olive Oil / Garlic
Set aside.

In a separate bowl, sift together:
Flour
Salt
Add:
Beer
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.

On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)

Transfer the dough, on the paper, to the Sheet Pan.

Bake for 5 - 10 minutes, until crispy and golden brown.

Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.

Enjoy!
Peace in the Kitchen!

Trader Joe's Speculoos Cookie Butter or Biscoff Cookie Spread Bars

We recently got a Trader Joe's Market. They were the first market to sell a Cookie Butter that originated in The Netherlands. Bischoff is another new Cookie Butter Spread available in the States. I  have recipes on the blog using Biscoff. I am planning to post additional Biscoff recipes on the blog.

Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.

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


3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)

In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.

Add:
Egg
Vanilla
Beat just until combined.

In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.

Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.

Remove to a rack and cool completely.
Cut into squares  and sprinkle with Confectioner's Sugar ro serve.

Enjoy!
Peace in the Kitchen!

Jalapeno Hummus

As a vegetarian I love Hummus. I make Hippy Hummus, Roasted Red Pepper Hummus, etc. We eat a lot of recipes with Jalapeños in Texas. I was immediately attracted to this recipe. I'll be making it soon.

3 - Roasted Jalapeños , I use canned Roasted Hatch Chiles. I may even use more then 3. Add them according to your taste and heat level.
5 whole cloves of Garlic
1 - 15oz. can of Chickpeas, drained but not rinsed.
1/2 Avocado
1/4 C Tahini
The juice of 1 Lemon and 1 Lime.
1 tsp Salt
1 tsp Cumin\
A handful of Cilantro, chopped
4 TBS Olive Oil or Avocado Oil


Roasted Pepitas for garnish. (you can roast your own or..... I buy them)

In a Food Processor:
Jalapeños
Garlic
Chickpeas
Avocado
Tahini
Lemon and Lime Juice
Salt
Cumin
Cilantro

Pulse until well blended.
Drizzle in the Oil until creamy and smooth.

Refrigerate prior to serving.
Serve with Vegetables, Tortilla Chips, Pita Chips.

Enjoy!
Peace in the Kitchen!

Baked Eggs in Hash Brown Cups

Baked Eggs in Hash Brown Cups.

This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015

Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin

1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed

In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.

Bake for 25 minutes.
The edges should be golden brown and crisp.

Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.

Serve drizzled with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Pickled Eggs, Tavern Style

This recipe does not have to be refrigerated. I have two other recipes on the blog that mention refrigeration. All of them are really good.

Here's what you'll need:
Some large jars to accommodate whatever amount of Eggs you need to pickle. You can adjust this recipe accordingly. This is for a 2 quart jar and 2 dozen hard boiled eggs that have been peeled. I cheat and buy the peeled eggs at Costco, genius!
I recommend boiling the jars and lids prior to making the eggs. You can also can the jars by sealing them and putting them in a water bath.

24 Hard Boiled Eggs
1 1/2 tsp Pickling Spices
1 1/2 tsp TBS Sea Salt
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp TBS Black Peppercorns
2 C White distilled Vinegar

In a small jar:
Pickling Spices
Salt
Red Pepper Flakes
Peppercorns
Vinegar

In the 2 quart jar:
Put the eggs in, pour in the mixture. Make sure the eggs are completely covered with the brine and seal the jar.

NOTE: these can also be made in 4 - pint jars.


Enjoy!
Peace in the Kitchen!

Hippy Tie Dye Cookies

These cookies are definitely reminiscent  of the 60's and Tie Dye! Tie Dye was such a trend in the 60's. It was part of the Hippy Movement.
I'm also a Fiber Artist and I recently bought some TieDyed fabric to create a new wall hanging. One of my favorite wall hangings is my original Peace Quilt.

I've seen many recipes for variations of a Tie Dye cookie but I wanted a recipe that was simple for everyone to make.
These would be really cool for kids to make at Easter.

Here's what you'll need:
Preheat the oven to 350 degrees.
Packages of purchased Sugar Cookie Dough.
Food coloring
3 glass bowls to dye the dough.

Cut the dough into 3 sections.
Place 1 piece of dough in each glass bowl and dye it in your favorite color. Create three different colors to make your favorite Tie Dyed Cookie.

Place each section of dough between two pieces of parchment paper or waxed paper, use a rolling pin and roll each color into a rectangle.
Keep one of the pieces on Parchment Paper and stack the other two on top.
Use the paper to help roll the dough tightly into a roll.
Refrigerate the roll for 30 - 45 minutes.

Cut the dough into 1/4" - 1/2" slices.
Place them on a Parchment Paper lined sheet pan.
Bake for 8 - 10 minutes.

Enjoy!
Peace in the Kitchen!

French Baguette Rolls

One of my favorite things to do in Paris, and in any small country village in France, is to walk into a bakery and buy a baguette. The aroma of a French Bakery is a unique experience on its own. We go to the market and buy ingredients to make a simple cheese, tomato and mustard sandwich with the baguette and have a picnic along a roadside in the country or on the Champs de Mars in Paris.

We have so many memories of baguettes and picnics in France.

This is a recipe for the same baguette taste in a simple roll. I can recreate that memorable sandwich with these rolls.

French Baguette Rolls

Here's what you'll need:

Preheat the oven to 450 degrees.

1 - 9" well oiled Pie Pan

1 1/2 tsp fresh dry active yeast

2 TBS Honey

1 1/2 C Warm Water, divided

3 1/2 C Olive Oil

2 tsp Salt

In a large mixing bowl:

Yeast

Honey

1/2 C Warm Water

Mix together and allow to rest for 5 minutes. (if the yeast is not fresh, the mixture will not froth like it should)

Add:

Remaining Cup of Warm Water

Flour

Oil

Salt

Mix with your hands to create a smooth dough.

Cover the bowl with plastic wrap and allow to rise at room temperature for 45 minutes.

Divide the dough into 7 banks, arrange them in the pie pan.

Allow them to rise again for 25 minutes.

Spritz them with water.

Bake 15 - 18 minutes. They should be golden brown.

Enjoy!

Peace in the Kitchen!