Blueberry Muffin Top Cookies

Wow! These are incredible. I added these to my Best of the Best recipes. I may  adapt the recipe and make them with Raspberries or Strawberries.

For the dough:

• 3 cups all-purpose flour or gluten-free flour mix*
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 large eggs, room temperature
• 1 1/2 cups fresh blueberries, rinsed and patted dry with paper towels.

For the streusel:

• 3/4 cup all-purpose flour or gluten-free flour mix*
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, melted and cooled slightly

For the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
3. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
4. Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
5. Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
6. Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
7. Pour the blueberries on top and use your hands to gently incorporate them into the dough.
8. Prepare the streusel by mixing together all streusel ingredients in a small bowl.
9. Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won’t stick very well so pat more streusel on top of each ball.
10. Place on the prepared cookie sheet about 3" apart. It’s okay if some streusel falls off the cookies.
11. Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
12. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
13. Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
14. Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.

Enjoy!
Peace in the Kitchen!

Hawaiian Caprese Sliders

We were on vacation last year and a friend of ours made Baked Sliders with Ham and Cheese. It's a well known recipe and has been made for years and without ever tasting them, they looked and smelled, amazing as they were baking. I didn't eat them because they're not Vegetarian. I was elated when I was sent this recipe for a Vegetarian version. I'm simply posting a link to the recipe so you can see the full recipe and photographs. I can almost taste them as I see these beautiful photographs!

Hawaiian Caprese Sliders | Zestuous


Enjoy!
Peace in the Kitchen!

Key Lime Pie Martini

We spent a vacation in Rosemary Beach Florida and had an amazing Key Lime Pie Martini at a Beach Side Bar/Restaurant.  It was their speciality Cocktail. It took some research to locate a store that sells the KēKē Lime Cream Liqueur. They wouldn't share the recipe, so I deconstructed it.

This is the only liqueur that works.
Kēkē Key Lime Cream Liqueur.

Key Lime Pie Martini:

1 Key Lime Wedge
2 oz. of Vanilla Vodka
3 oz. KēKē Key Lime Liqueur
2 TBS Heavy Cream
Ice

In a Cocktail Shaker filled half way with Ice.
Vodka
Lime Liqueur
Cream
Shake!

Strain into a Martini Glass and then add some of the Ice from the Shaker.

Enjoy!
Peace in the Kitchen!

Fried Green Tomatoes Napoleon

We were visiting the small town of Twin Lakes, Colorado. It's on one of the routes to Aspen.
It's so small that if you blink your eyes, you may very well miss it. It was a Pony Express stop back in the days of the Old West.
It's quite charming and has an Inn that's well over 100 years old. The majority of the original Log structure is still part of the Lodge.

We stopped in to have a drink and looked at the menu, not really intending to eat.
However, when I read about the Fried Green Tomatoes Napoleon appetizer, I knew we had to try them.
They don't share the recipe so I decided to dissect it and re create it for the Blog.

I start with my favorite recipe for Fried Green Tomatoes:

Fried Green Tomatoes:
(The amount of ingredients will alter, based on the number of servings you need to make.)

2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning

An option for the Cajun Seasoning.

Another option for the Cajun  Seasoning.

This is the Cajun Seasoning I use.

Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow Bowl and cover completely with Buttermilk.

In a Large Cast Iron Skillet on Medium Heat: (or a Cast Iron Dutch Oven)
Oil, enough for Frying.
Heat the oil.

In a Shallow Bowl:
Flour
Cornmeal
Seasoning
Whisk well.

Dredge the Tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them in the Hot Oil. Do them in batches so they're not crowded.
Fry for 5 - 8 minutes on each side, until Golden Brown.
When each batch is fried, put them on a Foil lined Sheet Pan in a 250 degree Oven to keep them warm until all slices are fried.
Keep them Warm until ready to assemble.

Here are the other Main Ingredients you'll need to finish the dish.

A Container of Ricotta Cheese

A Jar of your favorite Marinara Sauce
Grated Parmesan Cheese

Chopped Fresh Basil

Assemble the Napoleons:

Spread a bit of Marinara Sauce on a Serving Platter.

Top it with the Fried Green Tomato Slices, in a row.

Add additional Marinara Sauce.

Place a Dollop of Ricotta over each Tomato.

Add additional Marinara Sauce.

Sprinkle with Grated Parmesan Cheese.

Sprinkle evenly with Chopped Fresh Basil.

Enjoy!

Peace in the Kitchen!

Homemade English Muffin Bread from King Arthur Flour

I love English Muffins. I used to make Homemade English Muffins in the 70's. I may still have the recipe. They're sort of on the healthy side, right? I saw this recipe and decided to share the link on my Blog.
If you love English Muffins, try this Bread version!

English Muffin Toasting Bread Recipe | King Arthur Flour

Enjoy!
Peace in the Kitchen!

Sweet Onion Casserole

I recently discovered this Onion Casserole Recipe.
I like Onions and any recipe using them. I have an Onion Cookbook filled with incredible recipes. This is a great side dish.
It's easy and delicious.
I'll make it for Thanksgiving.

Sweet Onion Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan, sprayed well with Vegetable Cooking Spray. I use a Cast Iron Enamel Gratin Dish.

3 Vidalia Onions sliced 1/2" thick and separate the rings.
8 TBS Butter, sliced into individual TBS.
1 tsp Garlic Salt
Fresh Ground Black Pepper to taste.
1 C Shredded Sharp Cheddar Cheese.
1 C Shredded Mozzarella Cheese
1/2 C Grated Parmesan Cheese
1 TBS Fresh Chopped Thyme Leaves.

In the Casserole Pan:
Onion Rings, evenly distributed.
Sprinkle evenly with Garlic Salt.
Sprinkle evenly with Black Pepper to taste.
Butter, evenly distributed over the Onion Rings.
Sprinkle evenly with Cheddar Cheese.
Sprinkle evenly with Mozzarella Cheese.
Sprinkle evenly with Parmesan Cheese.

Bake uncovered 30 minutes.
Sprinkle evenly with Thyme just prior to serving.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Sautéed Padrón Peppers with Flaky Sea Salt and Homemade Provençal Aioli.

We recently tasted these amazing Sautéed Peppers at a local restaurant. They're served in a bowl as a side dish or appetizer. I've had them twice and I really like them. I did some research and here's a recipe to prepared them at home in a  Cast Iron Skillet.
They're a variety of small Peppers from Padrón, in the Province of A Caruña, Galicia in Northwestern Spain. They're not as hot as some varieties of Mexican Peppers.
I serve them with a homemade Aioli Sauce that I learned to make at our friends home in the South of France. The recipe is included here.

Sautéed Padron Peppers:

2 TBS Olive Oil
1 lb. of Padrón Peppers
Maldon flaky Sea Salt

 Maldon flaky Sea Salt

In a large Cast Iron Skillet on High Heat:
1 TBS of Oil, until Hot.
Add:
Half of the Peppers.
Sautée 4 minutes, tossing until the skin begins to blister.

Transfer to a serving bowl and sprinkle with Salt.

Repeat with the remaining Oil, Peppers and additional Salt.


Serve immediately accompanied with a bowl of Homemade Provençal Aioli Sauce:

Traditional Provençal Aioli:
3 large cloves of garlic
1/2 tsp sea salt
1 large egg yolk, room temperature
1 C extra virgin oil

Crush the garlic and sea salt using a mortar and pestle, create a paste.
Add the egg yolk
Whisk by hand and slowly drizzle in the olive oil.
The aioli will begin to thicken.
This recipe can easily be doubled and it can also be prepared in a food processor. The taste and texture is actually better when made by hand. I prefer to make it by hand using the traditional mortar and pestle method.

Enjoy!
Peace in the Kitchen!