Sunday, December 20, 2015

Christmas Cookies , Thin and Crispy!

These are a delicious, thin and crispy Christmas Cookie.
Serve them topped with a dusting of Confectioner's Sugar and a dollop of  Bonne Maman Raspberry Preserves.

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.

2 C Flour
24 TBS Butter  (3 sticks) , softened. This is what makes them Magical, Thin and Crispy!
1 3/4 C Confectioner's Sugar
1 TBS Vanilla
Bonne Maman Raspberry Preserves

In a large Mixing Bowl:
All Ingredients!
Mix well. with a Blending Fork or a Wooden Spoon.

Divide the Dough into 2 Rolls 2" in diameter.
Wrap in Plastic Wrap and refrigerate for 2 hours.
Cut the rolls into thin slices. (very thin slices)!
Transfer to the Sheet Pans.
Bake 6 - 7 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Cookies to the rack to cool completely.
Top each Cookie with a Dollop of Raspberry Preserves.

Peace in the Kitchen!

    Saturday, December 19, 2015

    Cranberry Orange Scones

    These are a great Holiday flavored Scone. They're perfect for Breakfast or Afternoon Tea.

    Here's what you'll need:
    Preheat the oven to 400 degrees.
    A Sheet Pan lined with Parchment Paper.

    2 C Flour
    1/2 C Granulated Sugar
    3 tsp Baking Powder
    1/2 tsp Salt
    8 TBS Butter, Cold and Cubed
    1/2 C Cranberries, Fresh or Frozen
    3/4 - 1 C Heavy Cream.
    1 TBS Orange Juice
    1 TBS Orange Zest
    2 TBS Butter, melted to brush the tops of the Scones just before baking.

    1 C Confectioner's Sugar
    3 - 4 TBS Orange Juice
    1 TBS Orange Zest

    In a large Mixing Bowl:
    Baking Powder
    Whisk well.

    Cut in the Cold Butter with a Pastry Blender until it looks like Coarse Meal and Pea Sized pieces.
    3/4 C Heavy Cream
    Orange Juice
    Orange Zest
    Mix in with a Blending for and your hands.
    Press the Dough together between the palms of your hands.
    You may add a bit more Cream if it doesn't hold together well.

    Place the Dough on a floured surface.
    Press it into a large round disc, 1" thick.
    Cut into 12 equal sized wedges.
    Transfer to the Sheet Pan
    Brush tops with melted Butter.

    Bake 20 - 25 minutes.
    Remove the pan to a rack to cool for 10 minutes.
    Place the Rack over the Sheep Pan when you add the Icing.

    Prepare the Icing

    In a Mixing Bowl:
    Orange Juice
    Whisk well.
    Drizzle over the tops of each Scone.

    Peace in the Kitchen!

    Wednesday, December 16, 2015

    Mexican Egg Nog

    This is a traditional Mexican Christmas Egg Nog recipe. I happen to love Egg Nog and any recipe that's made with it. We're having a Tamale Christmas Eve Dinner this year and all of the dishes are Tex - Mex. This Egg Nog is perfect for the menu!

    The recipe calls for Blenched Almonds:
    Bring a small saucepan of water to a boil.
    Place the Almonds in the boiling water.
    Drain the, immediately in a Colander.
    Rinse with cold water.
    Dry them with a paper towel.

    5 C Whole Milk
    2 C Half and Half
    A Pinch of Baking Soda
    1/3 C Blanched Almonds
    1/2 C Granulated Sugar
    A Pinch of Salt
    1 - 3" stick of Cinnamon
    1 Star Anise
    4 Cloves
    1 Vanilla Bean, split open.
    1/3 tsp Nutmeg
    6 Egg Yolks
    1/2 C Dark Rum
    1/3 C Coconut Rum

    In a Stock Pot on medium heat:
    Half and Half
    Baking Soda
    Cook for 10 minutes, stirring often.

    In a Blender:
    A Bit of the Hot Milk
    Blend until smooth.
    Return it to the Pot.
    Bring to a slight Boil.
    Reduce heat to Low.

    Vanilla Bean
    Heat for 3 minutes.

    In a large Mixing Bowl:
    Egg Yolks
    Whisk well until Creamy and Pale Yellow.

    Slowly Add:
    1 C of the warm Milk
    Whisking constantly.
    Add this back to the Pot.
    Continue cooking for 30 minutes on simmer.

    Remove form Heat.
    Allow to cool for 10 minutes.
    Strain through a fine Sieve into a Serving Pitcher.
    Coconut Rum
    Stir well.
    Refrigerate for at least 2 hours before serving.
    Garnish each serving with a dusting of Cinnamon and Nutmeg.

    Peace in the Kitchen!

    Monday, December 14, 2015

    Holiday Cake Mix Cookies with Christmas Sprinkles

    These are a colorful Christmas Cookie. They'd make a great addition to your Cookie Gift Baskets.

    I only use Duncan Hines Cake Mixes.
    I learned this in a Cake Decorating Class .

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

    8 TBS Butter, softened
    8 oz. Cream Cheese, softened
    1 Egg
    1/2 tsp Almond Extract
    1/2 tsp Orange Extract
    1 package of White Cake Mix
    A variety of Christmas Sprinkles mixed together in a medium bowl.
    Confectioner's Sugar in a medium bowl.

    In a Stand Mixer with a Paddle Attachment:
    Cream Cheese
    Mix for 3 minutes.

    Mix just until combined.

    Cake Mix
    Mix just until combined.

    1/4 C of Sprinkles, fold in by hand.

    Transfer to a bowl and refrigerate for 1 hour.

    Use a 1 1/4" Cookie Scoop, drop the balls onto the Sheet Pan.
    Dip each one in the Sprinkles.
    Roll in Confectioner's Sugar.
    Return to the Sheet Pan 2" apart.
    Bake for 10 minutes.

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

    Peace in the Kitchen!

    Sunday, December 13, 2015

    Spinach, Bacon and Blue Cheese Quiche

    Anne just made this amazing Quiche last night. It is delicious!
    We use Vegetarian Bacon from Morning Star.

    Here's what you'll need:
    Preheat the oven to 425 degrees, just to par bake the crust!
    1 - Pre Made 9" Deep Dish Pie Crust in a Deep Dish Pie Pan. You could also make a Homemade Crust instead of Pre Made.

    8 pieces of Vegetarian Bacon. (I microwave it for 1 minute or until crispy) You can fry bacon if you're not Vegetarian.
    1/2 pound of the best Blue Cheese you can afford, crumble it.
    3 Large Eggs, beaten
    1 C Half and Half
    1/4 tsp Pepper
    1/4 tsp Nutmeg
    1/4 tsp Cayenne Pepper
    8 oz. Frozen Spinach, thawed, drained and squeezed dry in Paper Towels.

    Par Bake the Crust at 425 degrees for 5 minutes.
    Reduce oven to 375 to bake the Quiche.

    Evenly sprinkle the Crumbled Bacon of the Crust.
    Top it with Crumbled Blue Cheese.

    In a mixing bowl:
    Half and Half
    Whisk well.
    Stir well with a blending Fork.
    Pour evenly into the Crust.

    Bake for 40 minutes. A toothpick in the center should come out clean.
    Remove pan to a rack to cool for 10 minutes.

    Peace in the Kitchen!

    Saturday, December 12, 2015

    Christmas Bark Candy

    Here's my version of Christmas Bark. I love the combination of Pistachios and Cranberries. The green and red color makes them perfect for the Holiday. Add them to Graham Crackers, Caramel and Dark Chocolate and you have............. Christmas Bark Candy!

    This is a Rimmed Quarter Sheet Pan, 9 1/2" X 13"

    Here are several options for Graham Crackers.

    I like Hershey's Special Dark Chocolate Chips for Baking.

    I also use Guittard!

    Here's what you'll need:
    Preheat the oven to 400 degrees.
    1 - 9 1/2" X 13" Rimmed Quarter Sheet Pan lined with Parchment Paper.

    Graham Crackers, enough to line the pan!
    16 TBS Butter, room temperature
    1 C Dark Brown Sugar
    1 C Hershey's Special Dark Chocolate Chips or Guittard Extra Dark Chocolate Chips .
    1 C Chopped Pistachio Nuts
    1 C Dried Cranberries

    Line the Sheet Pan with Graham Crackers.

    In a Saucepan on medium heat, make the Caramel:
    Stir only to combine well as it begins to melt.
    Heat until melted.
    Boil with out stirring for 3 - 5 minutes. (it's important not to stir it while it boils)
    Pour over the Graham Crackers.

    In a Microwave Safe Glass Bowl:
    Chocolate Chips
    Heat, stirring after 30 seconds.
    Continue until creamy smooth.
    Pour evenly over the Caramel layer.
    Spread with an offset spatula.
    Sprinkle immediately with Pistachios and Cranberries.
    Refrigerate for 1 hour.

    Break into pieces to serve.

    Peace in the Kitchen!

    Friday, December 11, 2015

    Mini Muffin Tin Pancakes

    This recipe is very forgiving. It's simply an easy way to make a variety of Pancake Muffins at one time, to serve a crowd.
    The idea is to create the flavor of a Pancake, including additional toppings, in an easy Muffin.
    If you're familiar with Aebelskivers, this is a version of them. I've added picture of an Aebelskiver Pan and a Gem Pan. I have both of these Pans and we make Aebelskivers in them. They can both be used with this recipe. This recipe is basically an American version of Aebelskivers.
    I have an entire post on the Blog with Muffin Tin Recipes.

    Here's what you'll need:
    Preheat the oven to 400 degrees.
    1 - 24 C Mini Muffin Tin, brushed with melted butter or sprayed with a non stick vegetable cooking spray.

    This is a traditional Aebelskiver Pan.
    I have 2 of these.
    One is Cast Iron and the other one is a Non Stick version.

    This is my Cast Iron Gem Pan. I have a post about Gems on the Blog.
    I use this pan to make Aebelskivers or
     Muffin Pancakes.
    This is also the Pan we use to make Ree Drummond's
    Buttered, Rosemary and Sea Salt Rolls at Thanksgiving.
    This Pan is very versatile. It can be used to make Baked Breakfast Muffins with Hash
    Brown Nests and an Egg in the center.

    Mini Muffin Tin Pancakes

    You can use your favorite Pancake Mix. It can be purchased or homemade.  We like Krusteaz Buttermilk Pancake Mix. I use it for my Aebelskivers too. I've included a recipe to make your own mix.

    Toppings can be added to each individual cup to bake a variety at one time. We all have our favorite toppings when it comes to Pancakes.

    Here are some suggestions for toppings:
    Chocolate Chips
    Diced Bananas
    Diced Strawberries
    Warm Maple Syrup as a garnish after they're baked.
    Dust with Confectioner's Sugar after they're baked.

    When you add a dollop of Jam or Nutella it's the same as an Aebelskiver.
    I have an Aebelskiver Pan but you're limited to the amount you can make at one time.
    This way you can make up to 24 Pancake Muffins at once.

    Homemade Pancake Mix:

    1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
    2 TBS Sugar
    2 tsp Baking Powder
    1/2 tsp Baking Soda
    1/2 tsp Salt
    1 1/2 C Milk
    2 Eggs, beaten
    1 tsp Vanilla extract
    Maple Syrup, Confectioner's Sugar and Butter for serving.

    In a bowl mix:
    Baking Powder
    Baking Soda

    Make a well in the center of the dry ingredients and gradually add the Milk
    Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

    Fill each well with batter.
    Top with your favorite ingredients.
    Bake for 12 minutes.

    Serve warm.
    Top with Warm Maple Syrup, Drizzled with Melted Butter or simply Dusted with
    Confectioner's Sugar.

    Peace in the Kitchen!