Saturday, May 7, 2016

Cast Iron Skillet Raspberry Cake

I love Raspberries. I used to say that it's also my favorite artificial flavor. I buy Raspberry Water, Raspberry Jam, Raspberry Yogurt and Raspberry Sorbet. I'm sure there are other foods that I prefer when made with Raspberries.
This one has been added to my collection of The Best of the Best Recipes.

Cast Iron Skillet Raspberry Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed well with a Vegetable Cooking Spray.



8 TBS Butter, room temperature
1 1/4 C Sugar, divided
2 Large Eggs
1/2 tsp Vanilla
1 1/3 C Flour
1 1/4 tsp Baking Powder
1/4 tsp Salt
1/2 C Sour Cream
1 Pound of Fresh Raspberries
Whipped Cream for Garnish.

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
Butter
1 C of the Sugar
Mix on Medium Speed for 5 minutes, until Creamy Smooth.

Add:
Eggs
Vanilla
Mix just until incorporated.

In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
Gradually add this to to the Butter mixture.
Begin with some Flour and then some Sour Cream, alternating and mixing just until well combined.

Gently Fold in Raspberries by hand with a Silicone Spatula.

Pour the Batter into the Skillet.
Sprinkle evenly with remaining Sugar.
Bake for 34 - 40 minutes, until a toothpick in the center comes out clean.

Garnish individual servings with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Friday, May 6, 2016

Carrot Cake made in a Cast Iron Skillet

I have one recipe for my favorite Carrot Cake. It's the only one I make. I don't even post any other recipes for Carrot Cake. However, in some cases I may make this one. It's certainly quick and easier to make than a full sized Layered Carrot Cake.


Carrot Cake in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed with a Vegetable Cooking Spray.





1 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 C Granulated Sugar
2/3 C Vegetable Oil
2 Large Eggs
1 1/2 C Grated Carrots
1 - 8 oz. Can of Crushed Pineapple, Undrained.
1/4 C Sweetened Flaked Coconut
1/2 C Chopped Pecans
1 Recipe of Icing (recipe to follow)

In a Large Mixing Bowl:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg

In a Medium Mixing Bowl:
Sugar
Oil
Eggs
Whisk well.
Add to the Flour Mixture.
Stir just until combined.

Fold in, by Hand:
Carrots
Pineapple with Liquid.
Coconut
Pecans
Mix just until combined.

Pour Batter into the Skillet.
Bake for 30 - 35 minutes, until a toothpick in the center comes out clean.

Remove to a Rack to Cool completely.

Make the Icing:

In a Large Mixing Bowl with a Hand Mixer:
4 oz. of Cream Cheese, softened.
4 TBS Butter, room temperature.
Beat on Medium Speed until Creamy Smooth.

Add:
1/2 tsp Vanilla
Mix just until incorporated.

Gradually Add:
2 1/2 C Confectioner's Sugar.
Beat just until incorporated and Creamy Smooth.
Spread evenly over the Cake.

Enjoy!
Peace in the Kitchen!


Dill Peas in a Cast Iron Skillet

I have a large collection of Cast Iron Cookware. Maybe recipes cooked in Cast Iron taste better....... or maybe I just think that.
I also love Peas and I know that they're not for everyone. My wife does not like them. She grew up on a farm in Kansas and with a huge garden, they ate plenty of Peas.

Dill Peas in a Cast Iron Skillet

Here's what you'll need:
1- 9" or 10" Cast Iron Skillet with a cover.







1/4 C Olive Oil
1 C Diced Onion
1/2 C Diced Celery
1/2 C Red Bell Pepper
2 TBS Dried Granulated Garlic
1/2 C Sliced Green Onion
4 C Frozen English Peas
3 C Vegetarian Chicken Broth or Vegetable Broth.
1/2 C Chopped Fresh Dill + additional to Garnish individual servings according to taste.
Salt and Pepper to taste

In the Skillet on Medium High Heat
Oil, until Hot
Add:
Onion
Celery
Bell Pepper
Garlic
Green Onions
Mix well
Sauté 5 minutes.

Add:
Peas
Mix well

Add:
Enough Broth, just enough to cover the Mixture. Remaining Broth will be added later, as needed.
Lower Heat to Low.
Cover and continue cooking for 30 minutes.
Check it often to see if it needs additional Broth.

Add:
Dill
Stir to combine well.
Cover again and continue cooking on Low for 20 minutes.
Check and sStir occasionally.

Uncover and increase Heat to Medium.
Cook Uncovered for an additional 5 minutes.
Check to see when most of the liquid has evaporated.
Season to taste with Salt and Pepper.
Stir in Garlic.

Transfer to a Serving Bowl.
Serve Hot.
Garnish  each serving with additional Fresh Chopped Dill.

Enjoy!
Peace in the Kitchen!

Crepes Suzette (it's National Crepes Suzette Day in France)

 Today, March 6, 2016 is National Crepes Suzette Day.

http://www.thegoodlifefrance.com/french-crepes-suzette-rec…/

Enjoy!
Peace in the Kitchen!


Rhubarb Muffins

I just received this great Muffin recipe from a friend. Thank you Lisa for sharing it. I have a post dedicated to all of my favorite Rhubarb recipes but I didn't have one for Muffins. I am simply posting a link to the recipe so I give full credit and you can see a photograph of the final product.

cinnamon-rhubarb-muffins.aspx


Enjoy!
Peace in the Kitchen!

Decadent Chocolate Bars

I enter an annual Holiday Cookie Contest in Dallas, Texas. I've been a finalist many times and I won Second Place in the Easy Category last year. It's a very fun event. Judges are local chefs and come from well known Bakeries and Restaurants.

Decadent Chocolate Bars

Here's what you'll need:
1 - 9" X 9" Square Baking Pan, line with Foil extending over all 4 sides by 2". Sprayed with a Vegetable Cooking Spray.



18 - 20 Oreo Cookies, crushed to make 1 3/4 C.
4 TBS Butter, melted
1 oz. of Semi Sweet Chocolate, melted
8 oz. of Semi Sweet Chocolate, chopped
3/4 C Heavy Cream
3 oz. Cream Cheese, softened
1 TBS Godiva Chocolate Liqueur
1/2 C Miniature Chocolate Chips

In a Large Mixing Bowl:
Crushed Oreos
Butter
Melted Chocolate
Mix well with a Blending Fork.
Press into the Pan to create a Crust.
Refrigerate while making the Filling.



In a Small Glass Bowl:
Chopped Chocolate
Heavy Cream
Heat in a Microwave until melted and creamy smooth.
Stir after 1 minute.


In a Medium Bowl with a Hand Mixer:
Cream Cheese
Liqueur
Beat until well combined.

Gradually Add:
Melted Chocolate
Beat until well combined.
Spread evenly over the Crust.
Set aside for at least 15 minutes.
Sprinkle evenly with Chocolate Chips.
Refrigerate for at least 4 hours or overnight.

Remove the Bars using the Foil edges.
Transfer to a Flat Surface.
Remove the Foil and Cut into Squares.

Enjoy!
Peace in the Kitchen!

Le Hippy dans la Cuisine ...... Eclair Crêpe Gâteau! C'est très Cool!

The Hippy in the Kitchen's Eclair Crepe Cake.

Quand je suis en France, j'aime déguster les pâtisseries incroyables. Lorsque je rentre chez moi, je tiens à les faire moi-même. J'adore éclairs français, j'ai donc créé une version très américaine du dessert français emblématique!

Assez de mon Hippy jargon français, nous allons faire un gâteau!

This recipe reproduces the taste of the iconic Eclair. It's made with Readymade  Crepes, my Best of the Best Pastry Cream and Pillsbury Creamy Supreme Dark Chocolate Frosting. That all make it very Americanized!
We love desserts that are yummy and made with minimal fuss!



Here's what you'll need:
1 - 9" Springform Pan ( bottom and sides brushed with melted butter.)
2 -(5oz.) packages of 9" Readymade Crepes. I use Michel de France available at World Market. You can use any brand you like.....or you can make them from scratch! You can even make your own Crepes and Frosting....... but why?
1 recipe of my Best of the Best Pastry Cream, recipe to follow.
1 carton of Pillsbury Creamy Supreme Dark Chocolate Frosting.

KQED: Essential Pepin Shorts, Crepes - YouTube


Pastry Cream:
This is truly one of my Best of the Best Recipes.
This is the only Pastry Cream I ever use.
Here are a few of the ways that I use it:

Cream Puffs
Eclairs
Frost the center of a Layered Cake
Strawberry Shortcake
Strawberries and Pastry Cream
A filling for Aebleskivers
Pastry Cream Crepe Cakes
Trifle

It's simple and decadent and delicious.

Equal parts of Vanilla Ice Cream, softened and Heavy Cream
I usually start out with a pint of each (2 cups)
Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment
Add 1 TBS of Vanilla and 1TBS of Almond Extract
Add 1 1/2 boxes of Instant French Vanilla Pudding (3.4oz boxes) and continue to mix well.
Refrigerate until ready to use.
If you need a good Pastry Cream to fill something or layer something , I highly recommend my recipe.

Here's how to assemble the cake:

Eclair Crepe Cake:
Layer the crepes in the pan, beginning and ending with a crepe.
Spread each crepe with a layer of pastry cream.
Continue stacking the crepes and spreading them evenly with pastry cream until you end with a crepe.
Ice the top of the cake with the Dark Chocolate Frosting.

Cover with plastic wrap and refrigerate at least 2 hours before serving.
Release the cake onto a serving platter and slice into wedges to serve.

Note:
If you want to make the cake a bit more decadent, just before serving, sprinkle the top with Sliced Almonds.

Homemade Parisian Street Vendor Crepe Batter.

Here's what you'll need:
1 Cast Iron French Crepe Pan.



2 C Flour
1/2 tsp Salt
1 1/2 C Whole Milk
4 Eggs
4 TBS Butter, melted

In a medium mixing bowl:
Flour
Salt
Whisk together,

In a small bowl:
Milk
Eggs
Whisk well.

Make a well in the Flour.
Add:
half of the Liquid.
Whisk well.

Add:
Remaining Liquid.
Whisk again to incorporate.

Add:
Butter.
Stir in with a blending fork just until incorporated.
Cover with Plastic Wrap and refrigerate for at least 1 hour.

Heat the Crepe Pan on Medium Heat.
Wipe it with Butter using a Paper Towel.
Add:
1/3 C of Batter.
Use a Wooden Crepe Stick to spread the batter and cover the entire surface of the pan or swirl the batter to spread it out.
Cook until the bottom begins to brown slightly.
Slide a Wooden Crepe Spatula under the Crepe and flip it.
Continue to cook.

Remove to a serving plate and spread it with a Savory or Sweet filling.
Fold to serve.


Enjoy!
Peace in the Kitchen!