Easy Chocolate Cherry Cake in a 9" X 13" Casserole Pan

This is a great cake to make when you need a last minute, easy dessert. Chocolate and Cherry are two great flavors that go together well.


Chocolate Cherry Cake:

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

Cake ingredients:

1 Devil's Food Cake Mix
1 Can of Cherry Pie Filling
2 Eggs, beaten
1 tsp Vanilla
1/2 C Chocolate Chips


Icing:

1/3 C Half and Half
5 TBS Butter
1 C Granulated Sugar
1 C Chocolate Chips
1/2 C Chopped Toasted Pecans

In a large mixing bowl:
Cake Mix
Pie Filling
Eggs
Vanilla
Chocolate Chips.
Mix together by hand until well combined.
Pour into the Dish.
Bake 35 - 40 minutes

Remove the pan from the oven and cool 5 minutes.
During cooling, prepare the Icing.

In a saucepan on medium high heat:
Half and Half
Butter
Sugar
Chocolate Chips
Bring to a boil.
Boil for 1 minute stirring constantly until Creamy Smooth.

Pour over the Cake.
Sprinkle with Pecans.
Allow to cool completely.

Enjoy!
Peace in the Kitchen!

Pain Au Chocolat, American Style + other Croissant Recipes!

When we visit France we have Pain Au  Chocolat and a good cup of Cafe Creme at the local Patisserie.

I've always wanted to make them at home but making the perfect Croissant dough is very time consuming. Here's an easy way to prepare them.

Pain Au Chocolat, American Style:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls

1/2 C Chocolate Chips

Confectioner's Sugar

Separate 8 triangles of dough.
Place 1 TBS of Chocolate Chips on the widest end of the dough.
Roll the triangle and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!



I realize that we're in the hottest part of the summer in Texas, but I always start planning holiday decor and holiday recipes early. I recently discovered these Croissants and I'll make them for breakfast during the entire holiday season, Thanksgiving and Christmas. These would be nice on Christmas morning with a good cup of coffee.  I love Pumpkin Pie and I have a recipe that I make every Thanksgiving, made with fresh pumpkin. After I made it the first time, it's the only Pumpkin Pie recipe I make. This recipe will probably end up another Best of the Best Recipe in my collection. I researched several versions of these and I think the original one from Pillsbury is the best.

Pumpkin Pie Croissants

1 - 8oz. package of Cream Cheese, softened
1 - 15oz. can of Pumpkin, about 2 cups.
1 - 14oz. can of Sweetened Condensed Milk
2 TBS Flour
2 TBS Cinnamon
1 tsp Pumpkin Pie Spice
1 C finely chopped Pecans
4 - 8oz. packages of Pillsbury refrigerated Crescent Rolls
Granulated Sugar

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

Unroll the Crescent Rolls and separate them.

In a medium mixing bowl:
Cream Cheese
Pumpkin
Milk
Flour
Cinnamon
Pumpkin Pie Spice

Mix well with a Blending Fork. ( This step is important, I've made them by mixing it with an electric mixer and the batter is too thin. The mix needs to be thick and spreadable.) That's why the Cream Cheese has to be at room temperature and spreadable before adding the other ingredients.

Spread 1 1/2 TBS of the filling evenly over each triangle of dough.
Evenly sprinkle some chopped Pecans over the filling.
Roll each piece of dough beginning at the widest end to form the Croissant.

Sprinkle the top of each roll with a bit of granulated Sugar.
Bake for 11 - 13 minutes until golden brown.


NOTE:
Another option is 1 TBS of Nutella topped with Chopped Pecans.
(I refrigerate the Nutella before making these)
Dust with Confectioner's Sugar to serve.

Enjoy!
Peace in the Kitchen!


Fruit Filled Croissants

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls
Your favorite Pie Filling or Jam.
Confectioner's Sugar

Separate 8 triangles of dough.
Place 2 TBS of Pie Filling on the widest end of the dough.
Roll the triangle from the widest end and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!

1960's Cherry Dessert

My mother made this dessert often. It was one of my favorites. I think it was served for every special occasion , Holidays, Graduation, Anniversaries, Birthdays, Funerals....... almost every time our family had a gathering my mother made it.  I still love it.


Cherry Dessert:

1 - 21oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. tub of Frozen Cool Whip, thawed
1 C Miniature Marshmallows.

In the 60's recipes were very easy to prepare:

Stir all of the ingredients together in a large serving bowl.
Cover and refrigerate overnight.

Enjoy!
Peace in the Kitchen!

Curried Honey Vinaigrette

Just another new Vinaigrette that I had in Florida. I previously posted a Fresh Blueberry Vinaigrette.
I'm vegetarian and I eas a lot of salad and I love trying new dressings.

Curried Honey Vinaigrette:

1/3 C Olive Oil
1/4 C Balsamic Vinegar
3 TBS Honey
1 tsp Curry Powder
1/4 tsp Chile Powder (this is not the same as Cayenne Powder) I either use a product labeled Chile Powder or our favorite Chimayo Heirloom Chile Powder that we get from Chimayo, New Mexico.
Salt and Pepper to taste

Enjoy!
Peace in the Kitchen!

Fresh Blueberry Vinaigrette

We recently spent time in Rosemary Beach, Florida. The food was amazing. I had some incredible salads. One of them had a this dressing on it.

 Fresh Blueberry Vinaigrette:

3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste

Puree all of the ingredients in a Blender or a Food Processor until smooth.

Enjoy!
Peace in the Kitchen!

Tropical Fruit Salad

This recipe is part of my All American Picnic recipes post. I respoted it as an individual recipe to share.
The recipe is very forgiving and you can certainly customize it.
See NOTE below.


Tropical Fruit Salad:

2 Ripe Bananas, sliced
4 Kiwis, sliced, 1 C
1 Papaya, diced, 1C
Pineapple Chunks, 4C
Mango, diced, 2C
Coconut, fresh grated, 1C ( I used chipped Coconut. it looks better)
Seedless Grapes, halved. Add as many or as few as you like.
2 peeled sectional Oranges

Mix the fruit together in a container and top with the following dressing:

1/4 C Coconut Milk (it comes in a can and it has the consistency of Sweetened Condensed Milk) You shouldn't be able to shake it like the liquid Coconut Milk. It's thick, but there's liquid on the bottom. It separates. I only use the thick creamy part that rises to the top. You can remove it from the can and whip the top to create a great whipped Coconut cream. It can be used a dip for fruit. You can also put it all in a bowl and whip it together with the liquid. It's very versatile.
1 TBS Fresh Key Lime Juice
1TBS Fresh Lemon Juice

NOTE:
I cut all of my fruit the size of the pineapple chunks, except for the Bananas. I added the sliced Bananas just before serving.
I added an entire Papaya, which was more than 1 C.
I added 3 additional Kiwis.
I used 2 Mangoes
I added additional Coconut.
I did not increase the recipe of the Dressing.


Enjoy!
Peace in the Kitchen!

Peach Rhubarb Cornmeal Cake

One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake.

Peach Rhubarb Cornmeal Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform 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.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.

2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla

In a large mixing bowl:
Peaches
Rhubarb
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well and set aside.

In a Stand Mixer  on medium speed,with a paddle attachment:
Butter
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.

Add:
Eggs
Beat until fully incorporated.

Add:
Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.

Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.

Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.

Garnish each serving with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!