Chocolate Caramel Cookie Balls

This is just one more cookie recipe that I may enter in the Dallas Holiday Cookie Contest 2016. I am constantly researching and creating new Cookie recipes. I have a vast collection of vintage recipe books that I use and I have friends that share recipes. I adapt recipes and I research new trends to find something unusual to enter in the contest. It's getting more and more difficult each year to choose my entries.

Chocolate Caramel Cookie Balls

Here's what you'll need:

Preheat the oven to 375 degrees.
Sheet Pans lines with Parchment Paper.

8 TBS Butter, softened to room temperature.
1 C Granulated Sugar
1 C Brown Sugar
2 Large Eggs
1 TBS Vanilla
2 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3/4 C Cocoa Powder
48 Caramel Candies

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.

Add:
Eggs
Vanilla
Mix just until well combined.

In a Mixing Bowl:
Flour
Salt
Baking Soda
Cocoa Powder
Whisk well.
Add this mixture to the Stand Mixer.
Mix just until combined.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate at least 2 hours.

Use a 1 3/4" Cookie Scoop for each Cookie.
Wrap the Dough around each Caramel Candy and seal it well.
Place them 2" apart on the Sheet Pan.
Bake for 8 minutes.

Transfer the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Homemade Pumpkin Pie. The Only Pumpkin Pie I Make!

I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. Since making this for the first time, it's the only Pumpkin Pie I will serve at Thanksgiving. It's the Best I've ever tasted. There's something vintage about a Pumpkin Pie made with Fresh Pumpkin. It takes me back to life on the Prairie and the stories about Little House on the Prairie with Laura Ingalls Wilder.

This is a Best of the Best Recipe.

Homemade Pumpkin Pie from Scratch:

2 C fresh cooked pumpkin: ( 1-2 Small Sugar/ Pie Pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
I make the puree by the end of October and freeze it until I make the Pumpkins for Thanksgiving.

Sugar/Pie Pumpkins are Small and Dense and usually have a Medium or Dark Orange Color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful Sugar Pie, but other eating Pumpkins may include Winter Luxury, Deep Red, and Golden Cushaw.

You can purchase a Deep Dish Pie Crust or make it from scratch. Anne makes the best Pie Crust so ours is always homemade. Our Pumpkin Pie Plate measures 8 1/2" across the interior bottom and 10" across the top.

Filling:

3 eggs
1 (12oz.) can of Evaporated Milk
1/2 C Egg Nog
3/4 C sugar
1/4 tsp salt
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" Unbaked Deep Dish Pie Crust

Place the Crust in a Deep Dish Pie Plate.

In a Bowl, combine:
2 C Fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well

In a bowl, whisk:
Eggs
Evaporated Milk
Egg Nog
Whisk well

Add wet mixture to dry mixture
Mix well

Pour filling into the pie shell ( if you have more than you need, save it for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a Pie Crust Shield if needed halfway through to avoid burning the Crust.

Cool  completely on a wire rack
Refrigerate and chill completely before serving

Serve with Whipped Cream

Enjoy!
Peace in the Kitchen!

I prepared the pumpkin today and put it in the freezer until
I make the pie for Thanksgiving Dinner.
I'll post additional pictures when I make the pie.

This is the best Pumpkin Pie I have ever tasted.
We will make this every year for Thanksgiving.
This was Thanksgiving 2013.

I had enough filling to make another Pumpkin Pie.
My wife made it, along with a Blueberry Pie.

Thanksgiving 2014
Ready for the oven!

Enjoy!
Peace in the Kitchen!

Cranberry Pecan Pastries topped with Honey

These are a great Pastry to serve at a Christmas Party at home, or to take to a Party. They're also perfect to serve at Thanksgiving. This recipe has been adapted from several options.

Cranberry Pecan Pastries topped with Honey.

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

1 C Dried Cranberries
1 C finely chopped Pecans
1/2 C Granulated Sugar
The Zest of 1 Orange
2 Refrigerated Pillsbury Pie Crusts
2 TBS Butter, melted
1 Egg
2 TBS Water
Honey for Garnish.

In a small Mixing Bowl:
Cranberries
Pecans
Sugar
Orange Zest
Mix well.

Roll out each piece of Dough onto a lightly floured surface.
Trim each of them into a square.
Brush both of them with melted Butter.

Divide the Filling evenly and spread it over each piece of Dough.
Roll each of them tightly into a log.
Wrap tightly in Plastic Wrap and refrigerate for 30 minutes.

Unwrap the Logs, placed seam side down on a cutting board.

In a small bowl, Whisk Egg and Water together to create an egg wash.

Brush each Log with the egg wash.

Slice each log into 10 equal pieces.
Place them 1" apart, cut side up, onto a Sheet Pan.

Bake for 12 - 15 minutes.
Remove pan to a rack and immediately brush each pastry generously with Honey.
Allow to cool for 10 minutes.

Transfer pastries to a rack to cool completely.

To serve, transfer them to a Serving Platter.
Enjoy them with a great cup of Coffee, a Latte or an Espresso!

Enjoy!
Peace in the Kitchen!

Corn Fritters and Homemade Remoulade Sauce

Corn Fritters and Homemade Remoulade Sauce

Here's what you'll need:
1 - 10" Cast Iron Skillet

2 C Corn
3/4 C Flour
2 tsp Granulated Sugar
1 tsp Chili Powder
Salt and Pepper to taste
3 TBS Diced Red Bell Peppers
2 Large Eggs, beaten
1/2 C Water
1/2 C Grated Cheddar Cheese
2 TBS Butter, melted
Vegetable Oil, enough for 1/2" for frying.

In a Large Mixing Bowl:
Flour
Sugar
Chili Powder
Salt and Pepper
Whisk well and set aside.

In a Mixing Bowl:
Corn
Bell Pepper
Eggs
Water
Cheese
Stir well to combine.
Add this to the Flour Mixture.
Stir just until combines.

Add:
Butter
Mix just until well combined.

In the Cast Iron Skillet on Medium High Heat:
Oil, until Hot.

Drop the Batter using a Tablespoon, into the Hot Oil.
Fry each side for 2 minutes.

Transfer to a platter lined with Paper Towels.
Repeat until all of the Fritters are made.

Keep them warm in a 250 degree oven as you make them.
Serve Hot with my Remoulade Sauce.

Remoulade Sauce:

This recipe makes 3 cups.
4 Egg Yolks
1/2 C Vegetable Oil
1 C finely chopped Celery
1 C finely chopped fresh Parsley
1/2 C prepared Horseradish
1/2 Lemon, seeded and roughly chopped
4 TBS Creole Mustard
4 TBS Ketchup
4 TBS Worcestershire Sauce (I use a Vegetarian Version)
2 TBS Yellow Mustard
2 TBS White Vinegar
2 TBS Tabasco Sauce
2 TBS minced Garlic
4 TBS Paprika
2 tsp Salt

In a Food Processor:
Process Egg Yolks for 2 minutes
Slowly drizzle in the Oil with the machine running
One at a time, add remaining ingredients and blend well until Lemon Rind is finely chopped.
Refrigerate for at least an hour before serving.

Enjoy!
Peace in the Kitchen!

Rum Raisin Cookies and Rum Raisin Bars

I'm always in pursuit of new recipes for an annual Holiday Cookie Contest that I have entered for the past 7 years. I love Rum Raisin Ice Cream so I was interested in a Rum Raisin Cookie recipe. This is what I ended up with after researching and adapting various recipes.

I spent a vacation on the Island of St. Lucia.
I learned to appreciate good West Indies Rum.
This is the only Rum I use for Cocktails and Baking.

Rum Raisin Cookies

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

1 C Golden Raisins
1/8 C Dark West Indies Rum
8 TBS Butter, room temperature
1/2 C Crisco
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 Egg
1 tsp Vanilla
2 1/2 C Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Pumpkin Pie Spice
1/4 C Turbinado Sugar in a bowl for coating the dough.

In a small glass, microwave safe bowl:
Raisins
Rum
Heat, covered, in a Microwave for 30 seconds.
Remove and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes until creamy smooth.

Add:
Egg
Vanilla
Mix just until combined.
Leave the batter in the mixer until the next step.

In a Mixing Bowl, Sift together:
Flour
Baking Powder
Baking Soda
Pumpkin Pie Spice
Whisk well.
Gradually add to the Mixer.
Mix just until incorporated.

Add:
Raisins and Rum.
Mix just until combined.

Use a 1 3/4" Cookie Scoop, scoop some dough and roll in your hand.
Flatten it into a disc.
Dip one side in the Turbinado Sugar.
Place the dough 2" apart on the Sheet Pan, sugar side up.
Bake 12 minutes.

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

Enjoy!
Peace in the Kitchen!


Rum Raisin Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan 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.

In a Saucepan on Medium Heat:

2 TBS Butter
1 C Dark West Indies Rum (Mount Gay)
2 C Golden Raisins
Simmer for 5 minutes.
Set aside to cool completely while you make the cookies.

In a Large Mixing Bowl:
2 C Flour
1 C Granulated Sugar
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2  tsp Nutmeg
1 tsp Cinnamon
3/4 C chopped Pecans
Whisk Well.

Add:
Raisins
Mix well to combine.

Spoon into the Pan.
Bake 15 - 20 minutes.

Remove Pan to a rack to cool for 5 minutes.

Frost the Bars.

Frosting
In a Large Mixing Bowl:

2 TBS Butter, melted
1/4 C Orange Juice
1 C Confectioner's Sugar
Whisk to combine until creamy smooth.

Frost the Bars.
Set aside to cool completely for 15 minutes.
Cover with Plastic Wrap and refrigerate 1 hour.

Enjoy!
Peace in the Kitchen!

Recipes for a Lodge Cast Iron Mini Cake Pan

I have had this pan for many years and the only things I use it for are Rolls, Cornbread and Biscuits. When I recently received this link, I wanted to post it on my Blog. I'll adapt the Breakfast recipe and make it vegetarian. It has opened my eyes to so many new options to bake in this pan.

Easy Buttermilk Drop Biscuits - Slow Cooker Gourmet

Mini Pineapple Upside-Down Cakes - Lodge Cast Iron

Enjoy!
Peace in the Kitchen!

Holiday Crock Pot Pumpkin Spice White Hot Chocolate and Stovetop Peppermint Mocha Coffee

I realize that Flavored Coffee Creamers aren't for everyone but I happen to like them. I don't put Sugar in my Coffee so my guilty pleasure is flavored Coffee Creamer. They're also available in Sugar Free. Some of the best flavors come out for the Holidays. Here are 2 recipes using Seasonal Flavored Coffee Creamers. I received the Pumpkin recipe from a friend in Sweden. I adapted the recipe and as I was researching additional Hot Drinks using Holiday Flavored Creamers, I decided to add the Peppermint Mocha. You could make the White How Chocolate with Hazelnut too.

There are so many Holiday flavors available that you could adapt these recipes and customize your own favorite drinks. The two most available brands are International Delight and Coffee-Mate.

Pumpkin Pie Spice

Pumpkin Spice

York Peppermint Patty

Peppermint Mocha

Pumpkin Spice White Hot Chocolate

1 C International Delight Pumpkin Pie Spice Creamer

6 C Whole Milk

3 C White Chocolate Chips

Whipped Cream and Cinnamon for Garnish

In a large Crock Pot:

Milk

White Chocolate Chips

Heat on Low for 2 hours until the Chocolate is completely melted.

Stir to combine well.

Add:

Coffee Creamer

Stir well

Serve Hot.

Garnish individual servings with Whipped Cream and a sprinkle of Cinnamon.

Enjoy!

Peace in the Kitchen!

Peppermint Mocha Coffee

For each serving:

1/2 C Brewed Espresso Coffee

2 tsp Chocolate Syrup

1/4 C Whole Milk

1/4 C International Delight York Peppermint Patty Coffee Creamer

In a Large Coffee Mug:

Coffee

Syrup

Stir to combine well.

In a Saucepan on Medium Heat:

Milk

Coffee Creamer

Heat just until it simmers.

Add to the Coffee, stir and Garnish with Whipped Cream.

Enjoy!

Peace in the Kitchen!