Monday, December 18, 2017

The Hippy in the Kitchen's Holiday Granola

The Christmas needed it's own Granola!



Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Rimmed Sheet Pans (Jelly Roll Pans) lined with Parchment Paper.


5 C  Old Fashioned Oats
2 C  Roughly Chopped Pecans
8 TBS Butter, melted
1/2 C Honey
2 tsp Vanilla
3/4 tsp Cinnamon
1 C Dried Cranberries
1 C Golden Raisins
1/2 C Unsweetened Desicated Coconut
3/4 C White Chocolate Chips


In a Large Mixing Bowl
Oats
Pecans
Stir to combine well.

In a Small Mixing Bowl:
Butter
Honey
Vanilla
Cinnamon
Whisk well.
Add to the Dry Ingredients.
Stir to combine well.

Spread each Pan with Half of the Mix.
Bake for 10 minutes.
Stir well.
Bake an additional 7 minutes.

Transfer to a Large Mixing Bowl.

Fold in:
Cranberries
Raisins
Coconut
Set aside to cool completely.

Fold in Chocolate Chips after the Granola has Cooled Completely.

Enjoy! 
Peace in the Kitchen!








Skillet Spinach Dip

Here's a great Appetizer made and served in a Cast Iron Skillet.

I posted another option for a filling, at the end of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet










An option for the sauce.

An option for the sauce.



2 - 9oz. packages of Frozen Spinach
2 - 14oz. Jars of Alfredo Sauce
1 - 11oz. Tube of Pillsbury Refrigerated French Loaf, sliced.

Cook Spinach according to package directions.
Drain and then Squeeze dry between layers of Paper Towels.

In a Large Mixing Bowl:
Spinach
Sauce
Mix to combine well.

Spread evenly in the Skillet.

Place slices of Bread Dough around the outer layer of the Skillet overlapping
so they all fit.

Bake 25 - 30 minutes.
The Bread should be Golden Brown.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Warm.

Enjoy!
Peace in the Kitchen!


OPTION:



1 10 oz. package of chopped, frozen Spinach. Thawed and squeezed dry in Paper Towels.
1 Can of Artichoke Hearts. Drained and Chopped.
4 oz. Cream Cheese, softened.
1/2 C Cream Cheese
1/4 C Mayonnaise
1 Garlic Clove, minced.
1/4 C Grated Fresh Parmesan Cheese + additional to garnish.
1/4 C Shredded Mozzarella Cheese + additional for garnish.

Mix all ingredients in a Mixing Bowl except the additional Cheese for Garnish.
Prepare the recipe the same as the Skillet Spinach Dip above.

When you remove the Skillet from the Oven, immediately sprinkle it with
the additional Cheeses and serve Hot!

Enjoy!
Peace in the Kitchen!





Sunday, December 17, 2017

Spinach Gruyere Gateau from Martha Stewart


When I discovered this recipe I knew I had to post it on my Blog. I didn't want to rewrite it so I'm posting the link to it.
I love everything about this recipe.
There are many recipes for this but after researching them, I think this one os the best.
If I ever have a question about a recipe, I can always count on Martha Stewart to make the best.



https://www.marthastewart.com/.../spinach-gruyere-gateau...

Enjoy!
Peace in the Kitchen!

Saturday, December 16, 2017

Fried Spiraled Pickles Coated in Cool Ranch Doritos and served with Ranch Dressing.


Wow!
I'm lovin' these.
I decided just to post the link so you can see how they're made.



Foodbeast - Fried Spiraled Pickles coated in COOL RANCH...


Enjoy!
Peace in the Kitchen!

Triple Chocolate Cookies

There's no Flour in this cookie. It's packed with Chocolate.
The recipe makes 1 dozen cookies.









Here's what you'll need:
Preheat the Oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.
A 3/4" Cookie Scoop

I forgot to photograph the bowl of batter. I decided to be creative with
a photo of what was left in the bowl for the next batch.
The first batch is in the oven.


1 1/2 C Confectioner's Sugar
1/2 C Dark Cocoa Powder. I use Hershey's Special Dark
1/2 tsp Coarse Sea Salt
2 Large Egg Whites
1 1/4 tsp Vanilla
1/2 C Dark Chocolate Chips
1/2 C Milk Chocolate Chips

In a Medium Mixing Bowl:
Sugar
Cocoa Powder
Salt
Whisk well.

In a Small Mixing Bowl:
Egg Whites
Vanilla
Whisk well.

Make a Well in the center of the Dry Ingredients.
Add:
Wet Ingredients
Stir well with a Blending Fork by hand, just until Combined.

Fold In:
Milk Chocolate Chips
Dark Chocolate Chips
Mix to combine well.

Cover with Plastic Wrap and refrigerate 30 minutes.

Use the Cookie Scoop and drop Dough 3" apart onto the Sheep Pan.

Bake 12 Minutes.
They'll appear to be soft but they continue to cook while cooling.

Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Friday, December 15, 2017

Corn and Tomato Casserole in a Crock Pot

Here's another Crock Pot Side Dish.





Corn and Tomato Casserole in a Crock Pot

Here's what you'll need:
1 - Crock Pot

1 - 15 oz. can of Creamed Corn
1 - 14 oz. can of Diced Tomatoes
3/4 C Saltine Cracker Crumbs
1 Egg, beaten.
2 tsp Granulated Sugar
3/4 tsp Pepper
1/4 C Chopped Fresh Parsley

In the Crock Pot:
Corn
Tomatoes
Crackers
Egg
Sugar
Black Pepper
Stir to Combine Well.

Cover and Cook on Low for 4 hours.

Transfer to a Serving Bowl.
Sprinkle evenly with Parsley.

Serve immediately.

Enjoy!
Peace in the Kitchen!


Layered Tex - Mex Casserole in a Crock Pot

This is just the latest in my collection of Crock Pot recipes.
Our Christmas menu, here in Texas, is Tex - Mex. It always consists of Tamales, Tex - Mex Side Dishes, Salads and Desserts.
Here's my newest Side Dish.




An option for Hominy

An option for Hominy


An option for Queso Quesadilla Cheese.

An option for Queso Quesadilla Cheese


Here's what you'll need:
A Crock Pot that will accommodate a (9" in diameter) Tortilla.
Foil, this will be folded to create a cradle in the Crock Pot to help remove the Casserole.

2 - 15 oz. cans of Hominy, drained
1 - 15 oz. can of Black Beans, rinsed and drained.
1 - 14 oz. can of Diced Tomatoes with Green Chiles
1 C of Chunky Pace Piquante Sauce
1 - 6 oz. can of Tomato Paste
1/2 tsp Cumin
3 - 9" Flour Tortillas
2 C Shredded Queso Quesadilla Cheese, divided.
1/4 C sliced Black Olives

Foil Handles:
3 - 18" Long Strips of double folded Heavy Duty Foil. Make them wide enough to completely line the Crock Pot.
Place them in the Crock Pot in a Criss Cross Spoke Position to help lift the Casserole out of the Pot when it's done.

In a Large Mixing Bowl:
Hominy
Beans
Tomatoes
Piquante Sauce
Tomato Paste
Cumin
Mix to Combine Well.

In the Crock Pot:
1 Tortilla, pressed and tucked into the Bottom.

Add:
1/3 of the Hominy Mixture.
1/3 of the Cheese
Repeat layers with remaining Tortillas, Mixture and Cheese
Reserve the last 1/3 of the Cheese to be used later.

Cover and Cook on Low for 6 hours.
Turn off the Pot.
Sprinkle evenly with remaining 1/3 Cheese.
Top evenly with Olives.

Cover and allow to stand for 5 minutes.

Use the Foil Strips to help lift the Casserole out of the Pot and transfer to a Serving Bowl.
Serve immediately.

Enjoy!
Peace in the Kitchen!



Thursday, December 14, 2017

Wild Rice and Mushroom Casserole in a Crock Pot

We have several Crock Pots and we use them all.  I think everyone knows the convenience of them and how diversified they can be. You can make anything from Appetizers, Dips, Soups, Side Dishes and even Entrees. We even have a unit with 3 small Pots in it for Appetizers or Side dishes. We also use it to keep Tamales warm. We divide the Tamales by ingredients, keeping the vegetarian ones in their own pot. It's very convenient for serving 3 different types of dips or 3 different types of Soup.




Here's a great side dish made in a Crock Pot.

Here's what you'll need:
1 Medium to Large Crock Pot coated with a Vegetable Cooking Spray or brushed well with Vegetable Oil.

2 TBS Olive Oil
1 Small Red Onion, diced.
1 Green Bell Pepper, diced.
8 oz. White Mushrooms, thinly sliced.
1 - 14 oz. Can of Diced Tomatoes
1 tsp Dried Oregano
1 tsp Paprika
2 TBS Butter
2 TBS Flour
1 1/2 C Whole Milk
2 C Shredded Swiss cheese
1/2 tsp Pepper
2 C Dried Wild Rice cooked according to package directions.

In a Large Skillet in Medium Heat:
Oil, until hot.

Add:
Onion
Bell Pepper
Mushrooms
Sauté 5 Minutes. stir well.

Add:
Tomatoes
Oregano
Paprika
Cook and Stir until Hot.
Transfer to a Large Mixing Bowl.
Set aside.

In the same Skillet on Medium Heat:
Butter, until melted.

Add:
Flour
Whisk until well combined.
Cook 4 - 5 minutes until creamy smooth and Golden in color.

Add:
Milk
Whisk well.
Bring to a Boil.

Add:
Cheese
Whisk until melted and creamy smooth.
Whisk in Pepper.

Add:
Cooked Rice to the Bowl of Vegetables.
Fold in the Cheese Mixture.
Stir to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours.

Transfer to a Serving Bowl.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Cinnamon Roll Cheese Ball

I'm on a Cheese Ball kick this Holiday Season. I have several recipes on the Blog and I'm making them for Christmas.
Most of them are Savory but here's a Dessert Cheese Ball.




Here's what you'll need:
A Stand Mixer with a Paddle Attachment
Plastic Wrap


Cinnamon Roll Cheese Ball

8 oz. Cream Cheese, softened to room temperature.
8 TBS Butter, softened to room temperature.
2 TBS Brown Sugar
1 TBS Granulated Sugar
1 tsp Cinnamon
3/4 C Confectioner's Sugar
2 C Cinnamon Toast Crunch Cereal

In  the Stand Mixer with a Paddle Attachment:
Cream Cheese
Butter
Mix just until well combined.

Add:
Brown Sugar
Granulated Sugar
Cinnamon
Confectioner's Sugar
Mix well until creamy smooth.

Spoon onto a piece of Plastic Wrap.
Shape into a Ball.
Cover completely and Freeze for 45 minutes.

Put the Cereal in a Zip Lock Back and finely crush it with a Rolling Pin.

Remove the Ball and roll it in the Cereal.

Transfer to a Serving Platter if serving immediately, otherwise transfer to the refrigerator and keep it wrapped in the Plastic Wrap until ready to serve.

Serve with Short Bread Cookies or Graham Crackers.

Enjoy!
Peace in the Kitchen!

Tuesday, December 12, 2017

Orange Ginger Bars

These Bars remind me of my time in Germany when I was a Backpacking College Student. There's nothing quite like Christmas in Germany.





Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan (I have a Calpalon Pan with straight sides), greased with a Vegetable Cooking Spray. I use my Pan Release Mix. The recipe is on the Blog.

1/2 C Honey
1/2 C Dark Brown Sugar
1/3 C Granulated Sugar
3 TBS Butter
1 1/2 C Flour
3/4 tsp Baking Soda
3 tsp Cinnamon
1 tsp Ground Ginger
1 Egg
2 TBS Grand Marnier
1 tsp Microplaned Orange Zest
1 1/2 tsp Vanilla
1/2 C Sliced Almonds
1/3 C Candied Orange Peel, finely diced.


Glaze:
1 C Confectioner's Sugar
2 TBS Grand Marnier
1/4 tsp Fresh, finely grated Ginger
1/4 tsp Vanilla


In A Large Saucepan on Medium Heat, Large enough to eventually hold the Dry Ingredients too.
Honey
Brown Sugar
Granulated Sugar
Butter
Stir until the Butter Melts and the Sugar is completely dissolved.
Remove from Heat, Set Aside for at least 15 minutes.

In a Medium Mixing Bowl:
Flour
Baking Soda
Cinnamon
Ginger
Whisk well.

Add to the Honey/Sugar Mixture in the Saucepan:
Egg
Orange Juice
Orange Zest
Vanilla
Almonds
Orange Peel
Stir until completely incorporated.

Add:
Flour Mixture
Stir by Hand to form the Dough.

Transfer to a Mixing Bowl.
Cover the surface of the dough with a piece of Plastic Wrap and an additional piece to cover the bowl.

Refrigerate at least 8 hours or overnight.

Spread the Dough evenly into the prepared Pan.
I flatten it with the bottom of a Stainless Steel Measuring Cup.

Bake 20 - 30 minutes. (Prepare the Glaze while the Bars are Baking.)

A toothpick in the center should come out clean.

Remove Pan to a Rack and Glaze while still hot.

Glaze

In a Medium Mixing Bowl:
Sugar
Grand Marnier
Ginger
Vanilla

Whisk until creamy smooth.

When the Bars are still warm, spread the Glaze evenly over the Bars with a Silicone Spatula.
Allow it to cool completely before cutting into squares.

Enjoy!
Peace in the Kitchen!




Perfect Poached Eggs

I make my Poached Eggs this way. I've never thought about posting it on my Blog.
I realized that others love Poached Eggs but find it difficult or annoying to make. They have tried the traditional saucepan, on the stove with boiling water and trying to swirl them with a spoon to keep the eggs in shape, with a spoon. After realizing that that's really a hassle, I started making them using the following method.



Start with Hot Water in a small Pyrex container with a lid.



Crack 2 Eggs into the water.

Just loosely put the lid on.

Heat for 45 seconds to 1 minute in a Microwave. Keep an eye on them until they reach the consistency that you like. They can be very soft yolks to a yolk that's set.

Remove with a slotted spoon.

It's easy, quick and foolproof.


Enjoy!
Peace in the Kitchen!

Rustic Apple, Fig & Custard Pie (Pear, Almond and Honey Option)

Rustic Apple, Fig and Custard Pie







Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Sheet Cake Pan, brushed with Pan Release Mix (recipe to follow) or Greased with Butter and Flour. Tap Pan to release excess Flour.

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.


1 Box of Puff Pastry (6 pieces) room temperature, divided.
3 TBS Butter, Softened to Room Temperature.
1/2 C Granulated Sugar, divided
4 Large Jonagold Apples, peeled, cored and sliced into thin wedges.
1/4 C Fresh Lemon Juice
3 Large Eggs, divided
1/3 C Heavy Cream
1/3 C Whole Milk
1/4 C Bonne Maman Fig Preserves
1 tsp Apple Pie Spice
1 TBS Turbinado Sugar

Place 5 pieces of the Puff Pastry onto the Pan. It will overlap the sides of the pan.
Reserve the last piece.
Brush the Pastry evenly with Softened Butter.
Sprinkle evenly with 1/4 C of Sugar.

In a Mixing Bowl:
Apple Slices
Lemon Juice
Gently toss to evenly coat them.
Cover the Pan evenly with the Apple Slices.

In a Small Bowl:
Two Eggs
Cream
Milk
Fig Preserves
Apple Pie Spice
Whisk Well.

Evenly pour over the Apples.

Cut remaining Sheet of Pastry into 1" Strips.
Lay them over the Apples pinching the ends into the edges of the Pastry.
Just create a Rustic look with the Pastry.

Whisk remaining Egg and Brush the tops of the Pastry Strips.
Sprinkle evenly with Turbinado Sugar.

Bake 35 minutes.

Remove Pan to a Rack to Cool for 10 minutes.
Serve Warm with Vanilla Ice Cream or Homemade Whipped Cream. (recipe to follow)

Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.


You can also make this with Pears.




3 Pears, cored and sliced.
2 TBS Butter, melted.
1/4 C Bonne Maman Apricot Preserves
1/8 tsp Almond Extract
A Pinch of Salt
1/4 C Toasted Almond Slices (I toast them in a Dry Cast Iron Skillet on the Stove)
Honey for Dripping

In a Large Glass Mixing Bowl:
Melted Butte
Preserves
Almond Extract
Salt
Whisk Well.

Add Pears and Gently Toss to Coat Well.

Arrange Pears in the Pan.
Bake according to directions above.
Remove Pan to a Rack.
Sprinkle evenly with Almonds.
Drizzle evenly with some Honey.

Serve Warm with Vanilla Ice Cream or Homemade Whipped Cream.



Enjoy!
Peace in the Kitchen!




Sunday, December 10, 2017

Black Peppered Broccoli Gratin

This is a new recipe that I created. I've put together a mix of Black Pepper and Spices to create this tasty Broccoli Gratin. You could make it with Cauliflower.



Sprinkle with a layer of Cheese.

Top with another layer of Broccoli.

Top with remaining Cheese.

Heat Cream just until warm.

Whisk in the Seasoning Mix.

Pour the Cream over the Broccoli and stir to combine well.

Sprinkle evenly with Bread Crumbs.

Cover with Foil.


Here's what you'll need:
Preheat the Oven to 350 degrees
1 - 8" X 8" Baking Dish coated with a Vegetable Cooking Spray or brushed with Vegetable Oil.
Foil

The  Seasoning Mix:
1/4 tsp Dried Mustard
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 TBS Black Pepper
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Brown Sugar
Whisk well and set aside.


Black Peppered Broccoli Gratin

1 1/2 lbs. of Broccoli Flowerets. ( I simply use whatever fits in the 8" X 8" pan in two equal layers.
1 C Shredded Cheese, you can choose your favorite. I wrote the recipe using White Cheddar but I use whatever I have available. Divided.
1 1/2 C Heavy Cream
1/2 C Bread Crumbs

Add 1 layer of Broccoli to the prepared Pan.
Sprinkle evenly with a layer of Cheese.
Add Remaining Broccoli.
Sprinkle with remaining Cheese.


In a Small Saucepan on Medium High Heat:
Heavy Cream
Heat just until warmed.
Whisk in Seasoning Mix.
Whisk well until completely combined.

Pour over the Broccoli.
Stir to Combine Well.
Sprinkle evenly with Bread Crumbs.

Cover with Foil.
Bake for 20 minutes.
Remove Foil.
Continue Baking for an additional 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!






Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.




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.

Brush the Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!


Saturday, December 9, 2017

Mexican Chocolate/Cinnamon Trifle

I love Trifle, any type. I love the traditional English Raspberry and I have a delicious Chocolate Mint that I make for St. Patrick's Day. Here's my latest version that I'm adding to our Tex - Mex Tamale Christmas Dinner Menu.

I use Taza Mexicano Chocolate Discs for many of my dessert recipes. They come in a variety of flavors and add a lot of flavor to cookies and cakes. In this recipe I've chosen Cinnamon Chocolate. I would also make it with their Chile flavor. If you're not familiar with it, see if you can find it in your area and try it.



Mexican Chocolate/Cinnamon Trifle.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer with a Paddle Attachment
An Electric Hand Mixer
3 - 9" Cake Pans Buttered and Floured. After buttering the pans, add a bit of Flour, and shake out the excess.
I also have a Pan Release Mix that I use. The recipe can be found on the Blog. It's the only way I grease my baking pans.


Cake Ingredients:

2 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 6 ounces of Unsweetened Chocolate Baking Bars, Chopped.

12 TBS Butter, room temperature.
1 1/2 C Granulated Sugar
1 1/2 C Brown Sugar
3 Large Eggs, separated.
1 TBS Vanilla
2 3/4 C Cake Flour
1/4 C Hershey's Special Dark Cocoa Powder
1 TBS Baking Powder
1 tsp Cinnamon
3/4 tsp Salt
2 1/4 C Whole Milk


Ganache Ingredients:

3 - (4oz. ea.) Semi Sweet Chocolate  Baking Bars, Chopped.
3 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 2 (4oz. ea.) of Bittersweet Chocolate  Baking Bars, Chopped.

1 1/2 to 1 3/4 C Heavy Cream


Marshmallow Topping Ingredients:

3 - (7 1/2 oz. ea.) Jars of Marshmallow Creme
3 C Heavy Cream, divided.


Cake Instructions:

In a Small Glass Bowl:
Chopped Chocolate
Heat in a Microwave Oven for 1 minute.
Stir well.
Continue heating until creamy smooth, stirring every 30 seconds.

In A Stand Mixer with a Paddle Attachment:
Butter, until Creamy Smooth.

Add:
Granulated Sugar
Brown Sugar
Mix to Combine Well and Creamy Smooth.

Add:
Egg Yolks, 1 at a time, beating after each addition until Well Combined.

Add:
Melted Chocolate
Vanilla
Beat on Low just until Well Combined.
Leave in the Mixer for the next step.

In a Large Mixing Bowl, Sift Together:
Cake Flour
Cocoa
Baking Powder
Cinnamon
Salt
Whisk well.

Add Flour Mixture to the ingredients in the Stand Mixer, alternately with Milk.
Mix on Low Speed just until incorporated after each addition.

Transfer to a Clean Bowl.

Clean the Bowl of the Mixer and Paddle Attachment.

In the Stand Mixer with a Whisk Attachment:
Egg Whites.
Beat until Stiff Peak.
Fold 1/3 of this to the Batter in the Clean Bowl.
Fold in remaining Egg Whites in 2 batches.

Spoon evenly into the 3 - 9" prepared Cake Pans.
Bake 30 minutes.
(a toothpick in the center should come out clean)

Remove Pans to Racks to Cool for 10 minutes.

Transfer them to Parchment Paper lined Racks to Cool Completely.

Cut into 1" Squares and Set Aside.


Ganache Instructions:

In a Medium Glass Bowl:
Both Chocolates
1 1/2 C  of Heavy Cream
Heat in a Microwave Oven until melted.
Stir until Creamy Smooth.

Add:
1/4 C Heavy Cream, (1 TBS at a time until desired consistency.)



Marshmallow Topping:

In a Large Mixing Bowl with an Electric Hand Mixer:
Marshmallow Creme
1 C Heavy Cream
Beat on Low for 1 - 2 Minutes.
Slowly add Remaining Heavy Cream and continue Beating until Light and Creamy Smooth.


Assemble the Trifle:

In a Tall Glass Trifle Bowl, layer in the following order:



1/3 of the Cake
Drizzle with 1/3 of the Ganache.
Drizzle with 1/3 of the Marshmallow Creme.

Repeat 2 more times, ending with Marshmallow Creme.

Enjoy!
Peace in the Kitchen.

















Monday, December 4, 2017

Holiday Whiskey Balls

Holiday Whiskey Balls!







This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.

You'll need a 1 1/4" Cookie Scoop
This recipe made 56 cookies.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Bourbon, Irish Whiskey or Rum ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Lyle's Syrup and Irish Whiskey
Use the small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!
Peace in the Kitchen!