Gingerbread, Apple and Pecan Crumble

This is definitely a Fall recipe. It combines three of my favorite Fall ingredients.You can top it with my Maple Whipped Cream (recipe to follow) or simply serve it plain with a dusting of Confectioner's Sugar.
I have many Gingerbread recipes on the Blog.

Gingerbread, Apple and Pecan Crumble

Here's what you'll need:
Preheat the oven to 374 degrees.
1 - 11" X 7" 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.

1 - 14.5 oz. box of Gingerbread Cake Mix, divided
3/4 C Water
1/4 C Brown Sugar
8 TBS Butter, divided
1 C Chopped Pecans, divided
2 - 21 oz. cans of Apple Pie Filling

Cake Mixture.
In a medium mixing bowl:
2 C Cake Mix
1/2 C Pecans
Water
Stir to combine well.

Crumble Mixture.
In another medium mixing bowl:
Remaining Cake Mix
Brown Sugar
Whisk well.
Cut in 4 TBS of Butter with a Pastry Knife until it forms a Crumble texture.
Add remaining Pecans and mix in with your hands.


Apple Mixture.
In a Saucepan on medium heat:
Apple Pie Filling
Remaining Butter
Cook for 5 minutes, stirring to combine well.

Pour the Apples into the pan.
Gently spread the Cake Mixture over the Apples.
Sprinkle evenly with the Crumble.

Bake 30 - 35 minutes.
A toothpick in the center should come out clean.

Maple Whipped Cream:

3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)

In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.


Enjoy!
Peace in the Kitchen!

Reese's Pieces Fall Bundt Cake

This is the perfect cake to bake for a Fall occasion. Take it to a Church Supper, Bake Sale, Family Gathering or a Block Party.

Reese's Pieces Fall Bundt Cake

Here's what you'll need:
Preheat the oven to 325 degrees.
 1 - Bundt Pan (simple design) 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.

Cake Ingredients:
16 TBS Butter, room temperature.
8 oz. Sour Cream
3 C Granulated Sugar
6 Large Eggs
1 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Powder
3/4 C Cocoa (the best you can afford) I use Ghirardelli Unsweetened Cocoa.

Chocolate Ganache Ingredients:
1 C Hershey's Special Dark Chocolate Chips
1/2 C Heavy Cream

2 (1.53 oz.) packages of Reese's Pieces Candy, divided.

Batter preparation:

In a Large Mixing Bowl with an electric hand mixer:
Butter
Sugar
Beat for 3 minutes.

Add:
Sour Cream
Beat on low speed to blend well.

Add:
Eggs, 2 at a time, beating well after each addition.

Add:
Vanilla
Mix just until incorporated.

In a Small Mixing Bowl:
Flour Baking Powder
Cocoa
Whisk well.

Mix 1/2 of the Flour mixture into the wet ingredients.
Add remaining Flour and beat on medium speed for 2 minutes.

Place 1 bag of Candy into a large Ziplock bag in a single layer.
Roughly crush with a rolling pin.
Fold into the batter by hand.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the cake twice (right side up) onto the rack to cool completely.
Transfer to a large serving platter.

Make the Ganache.

In a small saucepan on medium high heat:
Heavy Cream
Heat just until warm and simmering.
Pour Chocolate Chips into a glass bowl.
Pour the simmering Cream over the Chocolate Chips and allow to sit for 5 minutes without stirring.

Mix well with a Blending Fork until creamy smooth.
Drizzle evenly over the entire cake.

Put remaining bag of Candy in another Ziplock Bag and roughly crush with a rolling pin.
Sprinkle evenly over the Ganache.

Enjoy!
Peace in the Kitchen!

Buckeye Brownies

This is not a new recipe, it's been around for a long time. I just discovered it. I love Buckeyes, the Truffle like candy made from Peanut Butter and Chocolate.

Buckeye Brownies

Here's what you'll need:


Layer #1:
 A Box of your favorite Brownie Mix. (I only use Ghirardelli Triple Chocolate Brownie Mix)
Made according to package directions.
Brush the pan well with Pan Release Mix. (equal amounts 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. It's a foolproof method of release.

Bake according to package directions.
Remove to a rack to cool completely.

Layer #2:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter
2 1/2 C Confectioner's Sugar
1 tsp Vanilla (the best you can afford)
2 TBS Heavy Cream, divided
A Pinch of Salt

In a large bowl with an electric hand mixer:
Butter
Peanut Butter
Beat on medium speed for 2 minutes.

Slowly Add:
Confectioner's Sugar
Beat to incorporate well.

Add:
Vanilla
1 TBS Cream
Salt
Beat until Creamy Smooth.
If it appears to be too thick, gradually add remaining Cream until desired consistency.
Spread evenly over the Brownie layer.

Top Layer:
1 C Dark Chocolate Chips
1/4 C Creamy Peanut Butter

In a saucepan on medium heat:
Chocolate Chips
Peanut Butter
Heat until completely melted and creamy smooth. (do not over cook)
Stirring constantly.
Remove from heat.
Allow to cool for a few minutes.

Pour over the 2nd. layer.
Spread evenly with an offset spatula.

Refrigerate for 1 hour.

Cut into squares to serve.
Transfer to a serving platter.

Enjoy!
Peace in the Kitchen!

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread

Here's a great Vegetarian alternative to Irish Beef Stew. It's made with Better Than Bouillon No Beef Base and Gardein's Home Style Beefless Tips. It's served with Pain de Campagne or Homemade Irish Soda Bread.
I started making my Aunt's Irish Soda Bread in the early 70's when I lived in Steamboat Springs, Colorado.

Pain de Campagne

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread
This is a very forgiving recipe. You can add more or less of any vegetable based on what you like. I added an entire leek, 1/2 of a large onion, additional carrots, about 3 pounds of potatoes and some celery. For non vegetarians you can use your own beef tips.

this is 1/2 of the beef tips.

Layered the first 1/2 of the beef tips in the casserole and then
started layering 1/ of each of the vegetables.

This is the second layer of beef tips followed by the remaining vegetables in layers.

After everything is layered the broth is added.

Baked for 2 hours.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Large Skillet
1 - Cast Iron Dutch Oven or an Enamel Cast Iron Casserole, with a cover.

8 TBS Vegetable Oil, divided
1 lb. Gardein Home Style Beetles Tips
2 lbs. Potatoes, peeled and quartered
1 C roughly chopped Onion
1 C finely sliced Leeks
1 C sliced Carrots
4 C of Vegetarian Better Than Bouillon Beef Broth or Vegetable Broth
4 large Cabbage Leaves, julianned
Salt and Pepper to taste
1 Bottle of Guinness Stout Beer.

In a large Skillet on medium high heat:
4 TBS Oil
Heat until Hot but not Smoking.
Add 1/2 of the Beetles Tips.
Sauté until browned.
Spoon into the Casserole.

Layer with 1/2 of each of the following:
Potatoes
Onions
Leeks
Carrots

To the Skillet:
Remaining Oil
Heat again.
Add:
Remaining Beefless Tips
Sauté until browned.
Layer with remaining Vegetables, in the same order.

Add:
Broth
Cover and Bake for 1 hour.

Add:
Cabbage
Cover and continue to bake an additional hour.
At this time you can add 1 Bottle of Guinness Stout Beer.
It should always be completely covered with liquid.
Season to taste with Salt and Pepper.

Serve hot with pieces of Artisan Bread. I like French Pain de Campagne. I make my Aunt's Stone Ground Whole Wheat Irish Soda Bread.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.




Enjoy!
Peace in the Kitchen!

Carrot Cake Mini Cupcakes from Bird Bakery in San Antonio, Texas

I recently saw this recipe being made on a Food Channel on television. I didn't get the entire story behind the Bakery in Texas, but I researched the recipe and here it is.
The recipe is billed as award-winning.
I have my favorite recipe for Carrot Cake and it's the only one I make. It also comes from a Texas establishment that has since gone out of business. It's  Rebecca Rather's, who is one of my favorite Pastry Chefs. I thought I'd try these Mini Cupcakes.

They sell them in these Egg Cartons. Very clever !

Bird Bakery Award-Winning Carrot Cake Mini Cupcakes:

Here's what you'll need:
Preheat the oven to 350 degrees.
Mini Cupcake Pans with Cupcake Liners.

2 C Flour
1/2 TBS Baking Soda
1/2 TBS Cinnamon
1/2 tsp Salt
3 Organic Brown Eggs
3/4 C Vegetable Oil
3/4 C Buttermilk, room temperature
1 3/4 C Fine Sugar
1/2 TBS High Quality Vanilla Extract
1 C Chopped Pineapple, drained well.
1 1/4 C Shredded Carrots.
1/2 C Shredded Sweet Coconut
3/4 C Golden Raisins
1/2 C Chopped Walnuts, + extra chopped Walnuts for Garnish.
1 recipe of Cream Cheese Frosting (recipe follows)

Cream Cheese Frosting:

16 TBS Butter, softened
1 1/2 C Cream Cheese, softened
5 3/4 C Confectioner's Sugar
1/4 C Whole Milk
3/4 TBS High Quality Vanilla Extract
Zest and Juice from 1 Small Orange

Cupcake Batter:

In a small bowl:
Flour
Baking Soda
Cinnamon
Salt
Sift together.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Oil
Buttermilk
Sugar
Vanilla
Eggs, one at a time.
Mix well until incorporated.

Add:
Flour mixture, slowly.
Mix to combine well.

Add:
Pineapple
Carrots
Coconut
Raisins
Walnuts
Mix well.

Use a cookie scoop and pour batter into the pans, filling about 3/4 full.
Bake 12 - 15 minutes, rotating the pans after 6 - 7 minutes.
Remove pans to racks to cool completely.
Frost the cooled muffins and garnish with additional chopped Walnuts.


Cream Cheese Frosting directions.

In a Stand Mixer with Paddle Attachment:

Butter
Cream Cheese
Confectioner's Sugar
Beat well to combine.
Slowly Add:
Milk
Vanilla
Orange Zest
Orange Juice
Continue mixing slowly until well combined.

Enjoy!
Peace in the Kitchen!

Hazelnut Balls

I entered this recipe in an annual Holiday Cookie Contest in Dallas. This is my 7th year as a finalist because I just received the call that 2 of my recipes were accepted this year (2015). This is the recipe entered in the Easy category. I held back on posting this until I found out if it made it into the contest.

Update: It won Second Place in the Easy Category. They doubled the Prize Money this year so it was a great year to win!
The first week of December the recipes from the top 3 winners in each category are published in the Dallas Morning News.
Here's mine:

Hazelnut Balls
Yield: 24 - 26 Balls.

3/4 C Hazelnuts (finely chopped, leaving some small pieces)
1 C Rice Krispies
1/2 C Nutella
A bowl of Confectioner's Sugar for rolling the Balls.

Put the Hazelnuts, Rice Krispies and Nutella in a large mixing bowl and gently fold until everything is combined. At the end I use my hands to form a dough like mixture.

Cover with plastic wrap and refrigerate the mix for 30 minutes. (I tried making them without refrigerating the mix and I think they're easier to create the ball) You can still refrigerate it if you plan to make them at a later time!

Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.

 (Another tip I've learned as I continue to make these): I've made so many batches of them this season. I scoop quite a bit of the mixture into the cookie scoop and then I press it firmly against the palm of my hand until there's enough to form a dense ball. I release it into a bowl of  Confectioner's Sugar and sprinkle it and roll it around until it's completely coated.

These were my favorite cookie this year.
I will definitely make these every year!

Enjoy!
Peace in the Kitchen!

Pumpkin Praline Bread | Manila Spoon

I like this recipe for Pumpkin Bread so I decided to copy the link onto my Blog. It's Fall, it's the season for Pumpkins and this looks and sounds delicious.


Pumpkin Praline Bread | Manila Spoon


Enjoy!
Peace in the Kitchen!