Friday, August 21, 2015

Peanut Butter Pretzel Bites

I just received this recipe from a High School friend and I had to post it on the Blog. You can't beat the combination of Peanut Butter, Chocolate and Pretzels. I enter an annual Holiday Cookie Contest in Dallas and inevitably someone enters a cookie with those three ingredients in them.
I want to thank my friend Linda B. for sharing this with me.
I've adapted the recipe without changing the integrity of the original one.
These will definitely be on our Holiday Menu this season.



Peanut Butter Pretzel Bites

Here's what you'll need:
Sheet Pans lined with Parchment Paper.

1 C Creamy Peanut Butter
3/4 C Brown Sugar
2 TBS Butter, softened to room temperature
1/2 C Confectioner's Sugar
Miniature Pretzels
1 Bag of Milk or Dark Chocolate Chips

In a medium mixing bowl with an electric hand mixer:
Peanut Butter
Butter
Beat until well combined.

Add:
Brown Sugar
Confectioner's Sugar
Mix by hand until a small ball can be rolled in your hand without sticking. Add additional Confectioner's Sugar to get the right consistency.

Roll balls and sandwich them between 2 Pretzels.
Place them on the Sheet Pan.
Freeze them for 3 - 5 minutes.

Melt the chocolate in a Microwave safe Glass Bowl or in a double boiler.

Remove Pretzels from freezer.
Dip each one half way into the melted chocolate.
Place them back onto the Sheet Pan and set aside until they're set.

Enjoy!
Peace in the Kitchen!




Wednesday, August 19, 2015

Cranberry Almond Baked Oatmeal Muffins


I really like this recipe. I decided to attach a link to the recipe rather than re write it for the Blog.
This can easily be made Vegan.

http://fountainavenuekitchen.com/cranberry-almond-baked-oa…/

Enjoy!
Peace in the Kitchen!

Basic French Macarons

We recently returned from a 6 week trip to France. I was in pursuit of the latest Macarons shops and we definitely found them. It's a well known fact that Macarons are not the easiest pastry to make so most people buy them and never attempt to make them. I decided to learn how to make them. I posted the entire process on my Blog.

These are some of the Macarons that I made during the class.
It shows an example of creating your own template on parchment paper..


This is the Silicone Mold.
The circles are 1 1/2" 



Les Macarons! I took a class to learn how to make these amazing French Treats.

 I don't expect everyone to make them but I wanted to include what I consider to be a basic recipe. At the end I've included my favorite recipe for Pastry Cream. It's not a fancy French filling but your guests don't have to know that when you serve these. Once you've tried the basics, you can move on to create some incredibly decadent Macarons.

Basic French Macarons.

Here's what you'll need:
Preheat the oven to 315.
You'll also need one of two templates. You can purchase a Silicone template or make your own by drawing the circles on Parchment Paper.

1 3/4 C Confectioner's Sugar
1 1/4 C Finely Ground Almonds.
3 1/2 oz. Egg Whites

Sift together Sugar and Almonds onto a piece of Waxed Paper.
In a large mixing bowl beat Egg Whites until stiff peak.
Gently fold Sugar Mixture into the Egg Whites with a Silicone Spatula.

Pipe the batter onto a Silicone Macaron Mold or onto a  Parchment Paper Template on a Sheet Pan.
If using the Silicone Mold, place it on a Sheet Pan to bake.
Slam the Sheet pan  several times on a flat surface to release any air from the batter.
After piping the Macarons, allow them to sit at room temperature for 10 minutes.

Bake for 15 minutes.
Remove the pan to a rack to dry completely.
Sandwich two Macarons with your favorite filling.

The following is a link to my favorite, easy, simple and delicious Pastry Cream:

Pastry Cream

Enjoy!
Peace in the Kitchen!











Tuesday, August 18, 2015

Baked Corn in a Cast Iron Skillet

Wow, another recipe with Corn. I can never get enough of them.
I have so many on the Blog, even a post called: Corn, a collection of recipes all in one place! 20 recipes





Baked Corn

Here's what you'll need:
Preheat the oven to 400 degrees.
10" Cast Iron Skillet

In a large mixing bowl:

1 1/3 C Flour
1 C Corn Meal
3 TBS Granulated Sugar
3 TBS Brown Sugar
1 TBS Baking Powder
1 tsp Salt
1 tsp Baking Soda
Whisk well and set aside.

In a medium mixing bowl:
1 Can Creamed Corn
1 1/2 C Sour Cream
1 Egg
3 Egg Yolks
1/4 C Honey
2 TBS Buttermilk
Stir well by hand with a Wooden Spoon.
Add:
1 C Corn, fresh or (frozen, thawed)
8 TBS Butter, melted
Stir well to incorporate.

Pour the wet ingredients into the dry ingredients and Fold and mix well by hand with a Silicone Spatula.

Preheat the Skillet in the oven until hot.
Remove, add 2 TBS Crisco until melted.
Pour in the Batter.
Return to the oven and Bake 30 minutes.

Enjoy!
Peace in the Kitchen!




Chocolate Cherry Dump Cake

 I just had a request to add this to my collection of Dump Cake Recipes.

Chocolate Cherry Dump Cake

Chocolate Cherry Dump Cake

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

2 - (21oz.) cans of Cherry Pie Filling
1 -  (15.25oz.) Box of Chocolate Cake Mix
16 TBS Butter, sliced
1 - 2.25oz. Bag of Chopped Pecans
1/8 C Granulated Sugar


Pour Cherries in the dish.
Sprinkle evenly with dry Cake Mix.
Evenly distribute Butter Slices over the Cake Mix.
Sprinkle evenly with Pecans and Sugar.
Bake 30 - 45 minutes.

Enjoy!
Peace in the Kitchen!

Monday, August 17, 2015

Fresh Green Pea Soup

I have an original recipe for Spring Pea Soup and it's one of my favorites. This is another great recipe.
I know there are those that don't like Peas at all.  You either love them or you hate them. So before I post this new recipe I'll repost a poem that I wrote about Peas.




Peas in the Kitchen!

Peas in the kitchen,
Peas in the pot!
Peas aren't for everyone, cold nor hot.
I happen to enjoy them, I guess I always did.
I just put them in some water in a pot that has a lid, 
I cook them 'till they're tender, like my grandma always did.

I serve them on a platter just as plain as they can be.
I melt a bit of butter then I turned around to see,
There are others at the table waiting patiently for me!
So, I offer them with pleasure, "help yourselves" if you please.
They turn around and say to me,
"No Thank You", we hate Peas!

Terry Mosher

Peace in the Kitchen! ( or Peas)!


3 TBS Olive Oil
1 small Shallot, diced
Salt and Pepper to taste
1 lb. of Fresh Shelled Green Peas
1 quart of Water
1 Egg
1/4 C Grated Parmesan Cheese
Freshly shaved Reggio Parmigiano Cheese for Garnish


In a saucepan on medium heat:
Heat the Oil
Add:
Onion
Season to taste with Salt and Pepper
Cook until softened.

Add:
Peas
Stir well with a wooden spoon.
Add:
Water
Cook for 1 hour.

In a medium mixing bowl:
Eggs
Whisk well.
Add:
Parmesan
Mix well.

Add:
Peas
Stir immediately.
The Eggs will set in strands.
Serve Hot.
Garnish each serving with Freshly shaved Reggio Parmigiano Cheese

Enjoy!
Peas in the Kitchen!










Broccoli Apple and Grape Salad

I had all of these ingredients available in my refrigerator and pantry. You can make healthy recipes with items already available in you kitchen. Recipes don't have to be complicated to be good!




Broccoli Apple and Grape Salad

4 C Broccoli Florets
2 Large Apples, your choice, cored and diced
1 C quartered seedless grapes
1/4 C Diced Red Onion
1/2 C Sunflower Seeds

Combine all ingredients together in a medium mixing bowl.

Whisk together the following ingredients for a dressing.

1/2 C Orange Juice
1 tsp Apple Cider Vinegar
Salt and Pepper to taste.


Enjoy!
Peace in the Kitchen!