Kris Kringle Cookies

This is a clever, colorful Christmas Cookie. I've made Red Velvet Krinkle Cookies and they are colorful and flavorful.  The recipe is on the Blog. It's a great cookie for the Christmas Holiday. I like the fact that these combine two very traditional Christmas colors, Red and Green.

Kris Kringle Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lines with Parchment Paper.
A 1 1/4" Cookie Scoop

In this cookie recipe you'll be using two Cake Mixes.

Red Velvet Dough:
1 Box of Red Velvet Cake Mix.
1/3 C Vegetable Oil
2 Eggs

Green Dough:
1 Box of White Cake Mix
1/3 C Vegetable Oil
2 Eggs
1 tsp Vanilla
8 - 10 drops of Green Food Coloring.

Confectioner's Sugar for rolling the cookies before baking.

Instructions:

Red Dough.
In a medium mix bowl:
Red Velvet Cake Mix
Oil
Eggs
Mix together with a Blending Fork.

Green Dough.
White Cake Mix
Oil
Eggs
Vanilla
Food Coloring
Mix together with a Blending Fork.

Wrap each dough separately in Plastic Wrap and refrigerate for 2 hours.

Place each color in two separate bowls.
Use the cookie scoop and scoop a bit of Red, a bit of Green, more Red and more Green.
The colors just have to stay separate.
I dropped the scoop into a bowl of Confectioner's Sugar.
Completely coat them in Sugar.
Place them 2" apart on the Sheet Pans.
Bake 10 minutes.
Remove the pans to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Snowman Cookies

No recipe........ just a picture of a very cool Snowman Cookie.

Enjoy!
Peace in the Kitchen!

Bok Choy with a Tex - Mex flavor

I have researched many recipes for cooking Bok Choy. Most of them have an Asian taste. It's usually cooked with Sesame Oil and Soy Sauce or Stir Fried. I decided to add a Tex - Mex Twist to mine.

This is not a difinitive  recipe so it can be made to your specific taste.
Here are the basic ingredients:

1 bunch of Bok Choy, washed several times to remove all of the dirt.
Olive Oil
A few large cloves of Garlic.
1 Large White Onion
Sliced Fresh Mushrooms, I used a combination of Cremini and Shitake, about 2 C of each.
Rose or White Wine. I use whatever I have available.
1 tsp of Taco Seasoning
Salt and Pepper to taste


Slice off the White ends of the Bok Choy, set aside.
Roughly chop the greens.

You'll need a large Soup pot or a large Cast Iron Skillet.

Heat the Oil on Medium High Heat.
Add:
Garlic
Sauce until translucent.
Add:
Onion
Sauce until translucent.
Stir frequently.
Add about a Cup of Wine and stir to release all of the brown goodness on the bottom of the pan.
Continue stirring.

Add:
Mushrooms
Cook until they're soft and tender.

Add:
The White part of the Bok Choy.
Cover and cook for about 20 minutes. It's the toughest part of the Greens and needs to be cooked until tender.

Add:
Taco Seasoning
Stir to combine well.

Add:
The Green part of the Bok Choy.
Cover and continue to cook just until tender, about ten minutes.

Remove from Heat.
Season to taste with Salt and Pepper.
Transfer to a Serving Bowl.

Serve as a Side Dish or over Tex - Mex Rice.

Enjoy!
Peace in the Kitchen!

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.

Enjoy!
Peace in the Kitchen!

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.


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


In a large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Cut in the Cold Butter with a Pastry Blender until it looks like Coarse Meal and Pea Sized pieces.
Add:
Cranberries
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:
Sugar
Orange Juice
Zest
Whisk well.
Drizzle over the tops of each Scone.

Enjoy!
Peace in the Kitchen!

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:
Milk
Half and Half
Baking Soda
Cook for 10 minutes, stirring often.

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

Add:
Sugar
Salt
Cinnamon
Anise
Cloves
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.
Add:
Rum
Coconut Rum
Stir well.
Refrigerate for at least 2 hours before serving.
Garnish each serving with a dusting of Cinnamon and Nutmeg.

Enjoy!
Peace in the Kitchen!

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:
Butter
Cream Cheese
Mix for 3 minutes.

Add:
Egg
Almond
Orange
Mix just until combined.

Add:
Cake Mix
Mix just until combined.

Add:
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.

Enjoy!
Peace in the Kitchen!