Breakfast French Toast Muffins plus Two of my Favorite Baked French Toast Recipes

I did a post on Muffin Tin Recipes. I'm fascinated with the concept of individual servings of great recipes converted to Muffin Tins.
Here's another example of that.
I have to give credit to several people for this one. This is my version, adapted from Pampered Chef who adapted it from Two Peas in a Pod, who's inspiration came from a recipe that Ree Drummond made for Baked French Toast. That's how we all get inspired to create new recipes/ I also have my favorite Best of the Best recipe for Baked French Toast. I'll re- post it here.

Terry's Breakfast French Toast Muffins:

Here's what you'll need:
1 - 12 C Muffin Tin
Brush with my Pan Release Mix. ( equal parts of Crisco, Flour and Vegetable Oil ) Mix well in a jar.
I start with 1C of each ingredient and keep it in the refrigerator for all of my baking needs. It's a foolproof release. It works great in any detailed Bundt Pan.

Preheat the Oven to 350 degrees.

12 C Cubed Baguette
2 1/2 C Whole Milk
6 Eggs, beaten
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 TBS Vanilla
1 tsp Cinnamon

Topping:

1/4 C Butter, cold and cubed
1/4 C Brown Sugar
1/4 C Flour
1/8 tsp Nutmeg
A Pinch of Salt
1/2 C Finely Chopped Pecans
Warm Maple Syrup for serving

In a large bowl:
Milk
Eggs
Granulated Sugar
Brown Sugar
Vanilla
Nutmeg
Whisk well.

Put 1 C of Cubed Bread in each well of the Muffin Pan.
Pour Batter into each well.
Press down gently and add additional batter to fill.
Cover the pan with plastic wrap and refrigerate overnight to bake in the morning.

In the Morning:
Prepare the Topping.

In a mixing bowl:
Butter
Brown Sugar
Flour
Nutmeg
Salt
Pecans
Mix together well with your hands, to create a Crumble.
Sprinkle each Muffin with Topping.

Bake for 25 minutes.
Remove Pan to a cooling rack for 10 minutes.
Serve each Muffin drizzled with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

This is another Best of the Best Recipe!

What a great aroma to wake up to on Christmas morning.

8 Eggs

1 1/2 C Heavy Cream

1/3 C Maple Syrup ( the good stuff)

1/3 C Packed Brown Sugar

10 - 12  1/2" slices of French Country Bread

Topping:

1 Stick of Butter

1/2 C Packed Brown Sugar

2/3 C Maple Syrup

2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:

Eggs

Heavy Cream

Maple Syrup

Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture

Cover the dish with plastic wrap and let it sit overnight in the refrigerator

Remove and let it reach room temperature

Topping:

Melt the Butter in a saucepan

Add Sugar and Maple Syrup and cook for 1-2 minutes

Stir in the Pecans

Pour over the Bread

Bake at 350 for 45-55 minutes

Allow to rest for 10 minutes before serving

In my book, I wrote WOW!

Enjoy!

Peace in the Kitchen!

This is one of our favorite Christmas Morning Recipes.

Another Best of the Best Recipe.

We prefer this one to any other.

We had a friend that always had a Christmas Morning Brunch , she made this recipe and it became a tradition at our house on Christmas Morning!

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese

12 day old Croissants

18 Eggs

1 1/2 C Heavy Cream

1 TBS vanilla

1/2 tsp Nutmeg

1/2 tsp cinnamon

1 stick (8TBS) of Butter + additional for greasing the pan

Pure Maple Syrup

Confectioner's Sugar

Heavily butter a 9"X13" casserole dish.

Slice Croissants in half, horizontally.

Layer them cut side up in the dish.

Drop pieces of Cream Cheese in between the layers.

In a bowl:

Eggs

Heavy Cream

Vanilla

Nutmeg

Cinnamon

Whisk Well

Pour ove the Croissants.

Bake at 350 degrees for 45 minutes to 1 hour.

Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!

Peace in the Kitchen!

Easy as Pie......... Jam Pie!

How much more simple can a pie get?
This is a vintage recipe from the Amish/Mennonite Community.

1/2 C Sugar
1/2 C Soft Butter
1/2 C Blackberry Jam, or your favorite. Mine is Raspberry.
1 TBS Flour
2 Eggs, beaten

Here's what you'll need:
1 unbaked single pie crust. ( I use a frozen Pillsbury Crust, thawed and transfer it to the Pie Pan)
Preheat the oven to 400 degrees.

Whisk Sugar and Flour together in a large mixing bowl.
Cream this with the butter.
Add Eggs
Mix well
Add Jam and continue to mix until combined.

Pour into the Pie Pan.
Bake for 10 minutes at 400 degrees, reduce temperature to 325.
Continue baking for 30 - 35 minutes.
The filling should be firm.

Remove from oven to a cooling rack and cool completely.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Texas Pecan Squares

I'm in the mood to create recipes today. Heres a very simple but delicious Texas Pecan recipe.

Texas Pecan Squares:

Preheat the Oven to 350 degrees.

10 TBS Butter, melted
2 C Brown Sugar
2 Eggs
1/8 tsp salt
1/8 tsp Cayenne Pepper
1 tsp Vanilla
1 1/4 C Flour
1 C Chopped Pecans

Here's what you'll need:

1 - 8" X 10 " baking pan.
Brush the bottom and sides of the pan with my Pan Release Mix. (equal parts of Crisco, Flour and Vegetable Oil) I start with 1 C of each, mix well and keep refrigrated. I always have some available for all of my baking needs)


In a large mixing bowl, with an electric mixer:
Butter
Sugar
Beat until fluffy.

Add:
Eggs
Beat until well combined

Add:
Salt
Cayenne Pepper
Vanilla
Flour
Continue beating just until combined
Fold in Pecans by hand.

Spread the dough evenly in the pan.
Bake for 40 minutes.
Remove pan to a cooling rack for 10 minutes.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Meringue Fruit Squares with a Sauce

I've been researching Meringue. French Meringue, Swiss Meringue, Italian Meringue, Pavlova, Lost Cake, Forgotten Cake, etc.!
I had no idea what I would find and was amazed at what I did find.
I could post many recipes here, but I decided to make this one my own. The inspiration comes from a variety of things that I discovered in my research.
Here's my take on all of the above.

Meringue Fruit Squares with a Sauce!

Meringue:

6 Egg Whites
1/2 tsp Cream of Tartar
1 tsp Vanilla Extract
1 C Granulated Sugar
1/2 C Brown Sugar
 Pinch of Salt

Fruit Topping:
1 pound of your favorite Berries.
2 TBS Granulated Sugar
In a medium bowl, toss the fruit and the sugar and let it sit at room temperature for at least 1 hour.
Stir occasionally.
Refrigerate unti ready to serve.

Or:  Top the squares with your favorite Pie Filling without the added Sugar.



Sauce:
1 C Chilled Heavy Cream
1/3 C Chilled Sour Cream

In a medium bowl:
Beat the Heavy Cream and the Sour Cream with an electric mixer until it holds a soft peak.
Cover and refrigerate until ready to serve.



Here's how to make the squares:
You'll need a 6" X 10" baking pan. (We happen to have one, if you don't, use a 9"X 9" pan)
Lightly butter the bottom and sides of the pan and dust with Confectioner's Sugar.
Tap the pan to remove the excess sugar.


Preheat the oven to 450 degrees.

In a Mixing Bowl:  (I did this process in a Stand Mixer with a Whisk attachment and the Meringue was incredible)
Beat the Eggs Whites to soft peak.
Add both Sugars all at once and continue beating.
Add remaining ingredients and beat thoroughly.

Pour the batter into the pan.
Put the pan in the preheated oven, turn off the heat.
Leave the pan in the oven overnight, or at least 8 hours.
Remove from the oven.
Allow to cool completely in the pan, on a cooling rack.

To Serve:
Cut the Meringue into squares.
Transfer to individual plates.
Spread some of the sauce on top of each square and top them with some of the berries or pie filling.
Garnish with an additional dollop of  sauce.

Enjoy!
Peace in the Kitchen!

This is the best Meringue I have ever made.
The texture and taste are amazing.
I will use this for any recipe that calls for Meringue/

The baked Meringue. I simply trimmed the edges with a paring knife.

This is the Sauce.

Baked Jam Pudding

Here's another interesting recipe from the 60's. Simple and easy.
I think any kind of Jam would work well in this recipe. I will try a variety of Jam to see which one we like best.
I'll start with Apricot since that's my personal favorite.
I think any Marmalade or Peach Jam would be great.

Baked Jam Pudding:

Here's what you'll need:
1 - 8" X 8" baking dish
Brush the pan well with my Pan Release Mixture, equal parts of Crisco, Flour and Vegetable Oil. I start with 1 C of each. Mix well  ( I always have a jar in the refrigerator for all of my baking needs)

1/2 C butter
1 C granulated sugar
3 eggs
1 C flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda dissolved in 3 tsp buttermilk.
1 C apricot jam

In a large mixing bowl:
Butter
Sugar
Cream together well
Add Eggs one at a time and beat well after each one.
Add all remaining ingredients until well combined.

Pour batter into the pan.
Bake at 350 degrees for 25 - 30 minutes.
Serve warm with Vanilla Ice Cream or Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Texas Upside Down Pecan Cake

If it's made with Pecans, I consider it to be Texan! That's just how we do it here.
I certainly love Pecans and any recipe that has them as an ingredient.

Texas Upside Down Pecan Cake:

1/4 C Butter
1/4 C Brown Sugar
1 TBS Water
2/3 C Chopped Pecans
1/3 C Whole Pecans
1 C Cake Flour
1 1/2 tsp Baking Powder
1/8 tsp Salt
2 Egg Yolks
1 C Granulated Sugar
6 TBS Hot Water
1 tsp Vanilla
2 Stiffly Beaten Egg Whites


Here's what you'll need:
1 - 9"X 9" baking pan.
Preheat the oven to 350 degrees.

Place the pan in the oven and melt the butter.
Add:
Brown Sugar
Water
Stir well to combine and remove from the oven.
Arrange the chopped pecans and the whole pecans in alternate rows to cover the entire bottom of the pan.

In a small mixing bowl:
Flour
Baking Powder
Salt
Whisk together well.

In a medium mixing bowl:
Beat Egg Yolks until thick and creamy.
Gradually beat in granulated sugar.

Add:
Hot Water
Vanilla
Flour mixture
Mix well

Fold in beaten Egg Whites by hand.
Pour the batter evenly over the pecans.

Bake at 350 degrees for 1 hour.
Remove from the oven to a cooling rack for at least 10 minutes.

When completely cooled, invert onto a serving platter.

Enjoy!
Peace in the Kitchen!

Hippy Squares

I've posted my favorite recipe for Hippy Granola, I'll repost it at the end of this recipe along with 2 other recipes. Here's my recipe for Hippy Squares.

This is a perfect recipe for The Hippy in the Kitchen!

Hippy Squares:

I found the name I chose to be quite meaningful. I've never met a "square" Hippy!

2 Ripe Bananas, thinly sliced
2 TBS Hemp Seed
2 TBS Flax Powder
1/2 C Local Honey
1/3 C of Maple Syrup  ( the good stuff, not Pancake syrup)
1 tsp Almond  Extract
3 TBS Grape Seed Oil, divided
1/2 C Chopped Mixed Nuts
2 1/2 C Quick Oats
1/2 C Whole Wheat Flour
2 Eggs
1/2 C Dried Cranberries

In a microwavable mixing bowl:
Banana's
Hemp Seeds
Flax
Mix well and microwave for 30 seconds.
Stir well to combine.
Transfer to a large mixing bowl.

Add:
Honey
Maple Syrup
Almond Extract
2 TBS Grape Seed Oil
Knead and fold by hand with a wooden spoon for 3 minutes.

Fold in:
Nuts
Cranberries

Add:
Salt
Oats
Flour
Knead by hand, in the bowl.

Add:
Eggs and continue to knead by hand.
Dust your hands with flour if the dough appears to be too sticky.

Brush a 9" X 13" baking dish with the remaining Oil and coat well.
Place the dough in the pan, gently and evenly press the dough and spread it out.
Top with Cranberries
Bake at 350 degrees for 30 - 35 minutes.
Remove from oven and cool completely on a cooling rack.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


1970's Hippy Granola:

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ

in the oven at 350 degrees for about 15 minutes.

Stir them once and watch them carefully.

If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.

You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats

1 C Toasted Almonds

1/4 C Sesame Seeds

1/2 C Toasted Sunflower Seeds

1/2 C Unsweetened Coconut Flakes

1/4 C Toasted Wheat Germ

1 C Raisins

1/2 C Dried Cranberries

1/4 C Safflower Oil

1/2 C Honey

Mix together in a large bowl:

Oats

Nuts

Grains

Drizzle mixture with Oil

Drizzle with Honey

Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.

Bake for 30 minutes at 300 degrees, stirring every ten minutes.

Return it to the bowl.

Add Coconut, Raisins and Cranberries, mix well.

Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.

Store in an airtight container.

Enjoy!

Peace in the Kitchen

Enjoy!

Peace in the Kitchen!

This is Far Out Man!

Hippy Pecan Granola:

10 C Rolled Oats

2 1/2C Roughly chopped Pecans

2 1/2 C Pure Maple Syrup or Agave Syrup

2/3 C Canola Oil

1 tsp Vanilla

1 tsp Salt

Line 2 sheet pans ( the ones with an edge) with Parchment Paper

Mix all of the ingredients in a large hand made groovy 60's pottery bowl!  I know you all have one!

Spread the mixture evenly on the 2 sheet pans.

Bake both pans together on 2 racks at 300 degrees for 15 minutes.

Switch pans, stir and continue to bake another 15 minutes.

Stir again

Bake another hour, stirring every 15 minutes.

Cool completely

Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!

Enjoy!

Peace in the Kitchen!

We buy Granola Bites at a local Market.

I think this original recipe fits in well with the theme of this blog.

In the 60's & 70's we certainly ate  a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.

This is simple and very close to the ones we buy.

Hippy Granola Bites in a Muffin Tin:

1 1/2 C Quick Rolled Oats ( not instant )

1/2 C Almond Flour

1/2 C Flax Seeds

1/2 C Chopped Walnuts

1/4 C Sunflower Seeds

1/2 C Dried Blueberries

1/2 C Dried Cranberries

1/2 C Dried Coconut

1/2 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Clove

1/4 tsp Salt

1 Egg, beaten

2/3 C Honey

1/4 C Vegetable Oil

1 tsp Vanilla extract

1 tsp Almond extract

In a large bowl, mix well:

The first 12 ingredients ( the dry ingredients )

In a separate bowl, mix well:

The next 5 ingredients ( the wet ingredients )

Mix the wet ingredients into the dry ingredients  until dry ingredients are completely moistened.

Divide among 12 cups of a regular size Muffin Tin

Press down with the bottom of a glass

Bake at 350 degrees for 20 minutes or until they begin to brown slightly

Cool before releasing from the pan

Enjoy!

Peace in the Kitchen!

Old Fashioned Sweet Potato Pie

This recipe is from a Vintage Cookbook that I recently bought at the Mennonite Relief Sale . The book is dated 1961.
I'll continue to choose some of my favorite recipes from the book.

This is a very traditional American Pie, typically served at Thanksgiving.
Enjoy it any time of the year.

1/4 C Butter
1/2 C Brown Sugar
1 C Mashed Sweet Potatoes
3 Eggs, beaten
1/3 C  Corn Syrup
1/3 C Whole Milk
1/2 tsp Salt
1 tsp Vanilla
1 Unbaked Pie Shell
Warm Maple Syrup for serving

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat until creamy.

Add:
Sweet Potatoes
Eggs
Mix untiled combines well.

Add:
Corn Syrup
Milk
Salt
Vanilla
Continue beating on low until combined.

Pour into the crust.
Bake at 400 degrees for 10 minutes and reduce the temperature to 350 degrees for an additional 45 - 50 minutes.
Serve a slice drizzled with warm Maple Syrup.

I hope some of my European friends or friends that haven't tasted this delicious pie, will try it!

Enjoy!
Peace in the Kitchen!

Brown Bread Baked in a Coffee Can!

How cool is that, Bread baked in a coffee can? I've known about this for years. I used to make it in the 70's. I thought I'd share the recipe for those that are curious enough to try it.
This is a perfect Hippy in the Kitchen Recipe!

1 TBS butter, room temperature
2 C whole milk
1/2 C molasses
1/4 C brown sugar
1 tsp salt
1 1/4 C whole wheat flour
1 C all purpose flour
1 C rye flour
1/3 C cornmeal
1 TBS baking powder
1tsp baking soda
1 C raisins

Here's what you'll need:
2 - empty (11oz. -13oz.) coffee cans
I generously brush the inside of the cans with my Pan Release Mix.
Preheat the oven to 350 degrees.
2 - 6" squares of Foil, coat one side with butter

In a saucepan:
Milk
Molasses
brown sugar
Whisk well on low heat just until sugar is dissolved. Do not boil.

In a large mixing bowl:
Wheat Flour
All Purpose Flour
Rye Flour
Cornmeal
Baking Powder
Baking Soda
Whisk well
Add Milk mixture and whisk until combined.
Fold in Raisins.

Divide the batter evenly among the two cans. Smooth the tops.

Cover each can with a piece of foil with the buttered side down. Wrap tightly and secure with twine.
Place the cans standing, foil side up in a Roasting Pan.
Place it in the oven and add fill with 3" of boiling water.
Bake for 1 1/2 hours, until a skewer in the center of each loaf comes out clean.
Remove the cans, place on a cooling rack for at least 10 minutes.
Invert the cans and release the bread onto the cooling rack and allow to cool completely.

Serve with Butter, Honey, Jam.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 4/23/14

Dean Fearing's Chocolate Shiner Bock Cake.

I live in Texas, Shiner Bock Beer, from Shiner, Texas is our Beer of Choice here.
When I read the recipes in the paper this morning, I had to post this recipe from Dean Fearing.
Dean is a well known celebrity Chef in Dallas. He's written a cookbook , The Texas Food Bible: From Legendary Dishes to New Classics.

I've added some personal points as I wrote the recipe.
This recipe is baked in 2- (9"X 9") Cake Pans.

The cake can also be baked in a 9"X13" pan for 35 minutes.

Dean Fearing's Chocolate Shiner Bock Cake

2 1/4 C light brown sugar
20 TBS (2 1/2 sticks) unsalted butter, room temperature, plus more for greasing pan ( I use my Pan Release Mix).
3 large eggs, at room temperature
1 1/2 tsp pure vanilla paste  (available at Williams Sonoma and online)  ( I would use 2 tsp vanilla extract)
1 3/4 C all purpose flour, plus more for dusting the pan ( I use my Pan Release Mix)
3/4 C Dutch Process Cocoa
1 3/4 tsp baking powder
1/4 tsp ground cinnamon
1/2 tsp salt
1 1/2 C (12oz.) Shiner Bock Beer
Shiner Toffee Sauce (recipe to follow)

Preheat oven to 325 degrees.
Generously coat the interior of  2- (9" square ) cake pans with butter. ( I use my Pan Release Mix)

In a Stand Mixer, with a paddle attachment:
Brown Sugar
Butter
Beat until light and fluffy.

Add Eggs (one at a time)
Add Vanilla.

In a medium bowl:
Flour
Cocoa
Baking Soda
Cinnamon
Salt
Whisk well.

With the mixer on low, add dry ingredients, alternating with the Beer.
Beat just until well blended.

Scrape the batter into the pans, smooth with a spatula.
Bake at 325 degrees for 30 minutes or until a toothpick in the center comes out clean.
Remove pans from oven a place on a cooling rack for 5 minutes.
Cut into squares and serve warm topped with Shiner Toffee Sauce.

Shiner Toffee Shop:
Here's what you'll need:

4 C Sugar
1 1/2 C Cold Water
1 1/3 C Heavy Cream
1/4 C additional Sugar
1 - (12oz.) Bottle of Shiner Bock Beer
2 TBS Salt


Combine together in a saucepan on medium heat:
4 C Sugar
1 1/2 C Cold Water
Cook, stirring occasionally for 10 minutes.
Sauce will begin to turn golden brown.

Stir constantly while slowly adding 1 3/4 C Heavy Cream.
It will bubble up, continue stirring.

When all of the Cream has been added, stir in additional Sugar, Shiner Bock Beer and Salt.
Gently simmer for 5 minutes.

Remove from heat and stir constantly until cooled.
Makes about 6 cups.

Enjoy!
Peace in the Kitchen!

Pickled Black Eyed Peas

We love Black Eyed Peas in Texas. We all have our favorite things to do with them. This is a very simple recipe, but I thought I'd share it.

PICKLED BLACK EYED PEAS:

2 Cans Black Eyed Peas, drained
1 C Olive Oil
1/2 C  Red Wine Vinegar
1/4 C Minced Onion
1 Large Whole Garlic Clove
1/2 tsp Salt

Mix all ingredients in a jar, refrigerate for at least 2 days. Shake often. Remove garlic after 1 day.

Enjoy!
Peace in the Kitchen!

Australian Crunch Squares

Bars:
1/2 C Sugar
3/4 C Coconut
1 1/2 C Cornflakes (slightly crushed )
1 C Flour
2 TBS Hot Chocolate Mix (product pictures to follow)
12 TBS Butter


Icing:
2 C Confectioner's Sugar
2 TBS Hot Cocoa Mix
Hot Water


To Make the Bars:
Melt Butter in a saucepan.

In a small bowl:
Mix all dry ingredients.
Add melted Butter.
Mix well.

Spray an 8"X 8" baking pan with a vegetable cooking spray. ( I use my Pan Release Mix)
Press batter firmly into the pan and spread evenly.
Bake at 350 degrees for 20 - 25 minutes.
Remove pan to a cooling rack and cool completely.


To make the Icing:

In a small bowl:
Confectioner's Sugar
Hot Cocoa Mix
A few drops of  Hot Water to make a thick icing.
When it cools completely, spread evenly over the cooled bars.
Allow to set completely.
Cut into squares when icing has set.



Enjoy!
Peace in the Kitchen!

The Best of the Best Chocolate Chip, Toasted Pecan Cookies!

I happen to love Toasted Pecans in my Chocolate Chip Cookies.
Here's another one of my favorite recipes.

The Best of the Best Chocolate Chip, Toasted Pecan Cookies:


2 1/4 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C semi sweet chocolate chips
1 C bitter sweet chocolate chips
1 1/2 C Toasted Pecans. (Toast in a 350 degree oven for 5 minutes) Then increase the oven temperature to 375 to bake the cookies) Chop after toasting.

1 C (2 sticks) butter, room temperature
1 C brown sugar
1/2 C granulated sugar
2 eggs
2 tsp vanilla

In a small bowl:
Flour
Baking Soda
Salt
Whisk well.

In a small bowl:
All of the Chocolate Chips
Toasted Pecans
Toss and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat 5 minutes.

Add Eggs one at a time until combined.
Gradually add Dry Ingredients until well incorporated.
Fold in Chocolate Chips and Pecans by hand.

Line sheet pans with Parchment Paper.
Use a medium cookie scoop , 1 1/2"  and drop dough 2" apart.

Bake at 375 degrees for 10 minutes.
Remove pan from oven to a cooking rack for 10 minutes.
Transfer cookies to the cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Thin, Crispy Chocolate Chip Cookies

I can't pick a favorite, but if I did, this would be one of my top choices. I love thin, crispy chocolate chip cookies.

Thin, Crispy Chocolate Chip Cookies:

1 1/3 C flour
1/2 tsp baking soda
1/4 tsp salt
4 oz. (1stick) butter, melted, cooled to room temperature
1/2 C granulated sugar
1/3 C brown sugar
2 TBS corn syrup
1 large egg
1 TBS heavy cream
2 tsp vanilla
1 C chocolate chips, your choice

Line sheet pans with parchment paper and preheat the oven to 350 degrees.

In a medium mixing bowl:
Flour
Baking Soda
Salt
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Corn Syrup
Beat 5 minutes.
Add:
Egg
Cream
Vanilla
Beat just until well combined.
Gradually add dry ingredients on low speed until incorporated.
Fold in Chocolate Chips by hand.
Refrigerate the dough at least 1 hour.

Use a medium (1 1/2" cookie scoop), drop dough onto the sheet pan 2" apart.
Bake for 10 minutes.
Remove pan to a cooling rack for 10 minutes.
Transfer cookies to the cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cookies A collection of my favorites, A Baker's Dozen Recipes!

Wow, a post dedicated to Chocolate Chip Cookies. We can't seem to get enough recipes for Chocolate Chip Cookies.
That's why I decided to create a collection of my favorites!

The Chocolate Chip Cookie is an American Icon.

There are so many variations and Toll House is the Original.

We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.

I just watched an episode of Ree Drummond's Pioneer Woman and she made this recipe.

I wanted to share it on my blog.

You can access her blog, on Blogs I Follow, on the right side of my blog.

Malted Milk Chocolate Chip Cookies:

1 C (2 sticks) Butter, softened

3/4 C Brown Sugar

3/4 C Sugar

2 Eggs

2 tsp Vanilla

2 C Flour

1 1/4 tsp Baking Soda

1 1/4 tsp Salt

1/2 C (rounded) Malted Milk Powder

1- 12oz. bag of Milk Chocolate Chips

In a Stand Mixer:

Cream the Butter

Add both Sugars and Cream until fluffy

Add Eggs, beat slightly

Add Vanilla until combined

Add Malted Milk Powder until combined

Sift together:

Flour

Baking Soda

Salt

Add to the Butter mixture and beat slowly until combined

Add the Chocolate Chips and gently mix

Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper

Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie

They spread and will be very flat.

I love flat crispy chocolate chip cookies!

Enjoy!

Peace in the Kitchen!

I can't pick a favorite, but if I did, this would be one of my top choices. I love thin, crispy chocolate chip cookies.

Thin, Crispy Chocolate Chip Cookies:

1 1/3 C flour

1/2 tsp baking soda

1/4 tsp salt

4 oz. (1stick) butter, melted, cooled to room temperature

1/2 C granulated sugar

1/3 C brown sugar

2 TBS corn syrup

1 large egg

1 TBS heavy cream

2 tsp vanilla

1 C chocolate chips, your choice

Line sheet pans with parchment paper and preheat the oven to 350 degrees.

In a medium mixing bowl:

Flour

Baking Soda

Salt

Whisk well.

In a Stand Mixer with a Paddle Attachment:

Butter

Granulated Sugar

Brown Sugar

Corn Syrup

Beat 5 minutes.

Add:

Egg

Cream

Vanilla

Beat just until well combined.

Gradually add dry ingredients on low speed until incorporated.

Fold in Chocolate Chips by hand.

Refrigerate the dough for at least 1 hour.

Use a medium (1 1/2" cookie scoop), drop dough onto the sheet pan 2" apart.

Bake for 10 minutes.

Remove pan to a cooling rack for 10 minutes.

Transfer cookies to the cooling rack and cool completely.

Enjoy!

Peace in the Kitchen!

I happen to love Toasted Pecans in my Chocolate Chip Cookies. It's a Texas thing!

Here's another one of my favorite recipes.

The Best of the Best Chocolate Chip, Toasted Pecan Cookies:

2 1/4 C flour

1 tsp baking soda

1/2 tsp salt

1 1/2 C semi sweet chocolate chips

1 C bitter sweet chocolate chips

1 1/2 C Toasted Pecans. (Toast in a 350 degree oven for 5 minutes) Then increase the oven temperature to 375 to bake the cookies) Chop after toasting.

1 C (2 sticks) butter, room temperature

1 C brown sugar

1/2 C granulated sugar

2 eggs

2 tsp vanilla

In a small bowl:

Flour

Baking Soda

Salt

Whisk well.

In a small bowl:

All of the Chocolate Chips

Toasted Pecans

Toss and set aside.

In a Stand Mixer with a Paddle Attachment:

Butter

Granulated Sugar

Brown Sugar

Beat 5 minutes.

Add Eggs one at a time until combined.

Gradually add Dry Ingredients until well incorporated.

Fold in Chocolate Chips and Pecans by hand.

Line sheet pans with Parchment Paper.

Use a medium cookie scoop , 1 1/2"  and drop dough 2" apart.

Bake at 375 degrees for 10 minutes.

Remove pan from oven to a cooking rack for 10 minutes.

Transfer cookies to the cooling rack and cool completely.

Enjoy!

Peace in the Kitchen!

I know that everyone has their favorite recipe for Chocolate Chip Cookies. We believe that the Original Toll House Cookie tops the list.

However, there are also decadent recipes for them and I honestly believe this recipe could be it!

This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.

Rebecca says..... " They are not too chewy and not too crunchy - they are just right".

This recipe makes about 5 dozen 3 1/2" cookies.

1 1/2 C walnuts

1 1/2 C pecans

1 C (2sticks) butter, room temperature

1 C firmly packed dark brown sugar

1 C granulated sugar

2 large eggs

1 TBS vanilla

2 1/3 C all purpose flour

1 1/4 tsp baking soda

1 scant tsp salt

3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)

Preheat the oven to 350 degrees.

Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.

Cool completely and coarsely chop

Line sheet pans with parchment paper or Silpat

Use a stand mixer with a paddle attachment

Cream, for 1 minute, until creamy:

butter

brown sugar

granulated sugar

Add:

eggs

vanilla

Add:

eggs

vanilla

Beat on medium speed for 1 minute

Add: (See Note Below)

flour

baking soda

salt

Mix on medium-low speed until well incorporated.

Stir in, by hand:

walnuts

pecans

chocolate chips

The dough will be very stiff...... use your muscles!

Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.

Bake for 10 - 12 minutes until medium brown around the edges.

As long as the edges are brown, the soft middle will disappear as they cool

The cookies will spread to about 3 1/2".

Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.

Note:

Here's Rebecca's Tip,

If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.

We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!

Enjoy!

Peace in the Kitchen!

Cake Mix Cookies:

This is not a new concept.

I just did the research for those of you that didn't know about these.

If you use a chocolate cake mix, add 2 TBS of water to the eggs.

1 Box of your favorite Cake Mix

2 Eggs

1 Stick of Butter, room temperature

1 - 16 ounce bag of Chocolate Chips or any of your favorite flavored Chips.

Mix all of the ingredients together in a stand mixer, or with a hand mixer

Using a small cookie scoop, drop them on a parchment paper lined cookie sheet.

Bake at 350 degrees for 10 - 12 minutes.

Now, imagine the combinations:

Yellow Cake/Butterscotch Chips

Spice Cake/Cinnamon Chips

Lemon Cake/White Chocolate Chips

Chocolate Cake/Peanut Butter Chips

Strawberry Cake/White Chocolate Chips

Red Velvet Cake/ Chocolate Chips

Chocolate Cake/Semi Sweet Chocolate Chips

Come up with your favorite combinations!

Enjoy!

Peace in the Kitchen

Cornflake Crunch
Yields about four cups

Ingredients
5 c. cornflakes 
½ c. milk powder 
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted

1. Heat oven to 275°.
2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)
3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch (recipe above)
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

I posted this recipe from Christina so that all of the Foodies that read this blog can have the opportunity to get to know Christina.

She's very innovative in the kitchen.

She's one of my favorite pastry chefs.

Enjoy!

Peace in the Kitchen!

 Classic Chocolate Chip Cookies:

This recipe comes from an Amish Cookbook.

2 1/4 C Flour

1 tsp Baking Soda

1 C Butter ( 2 sticks ), softened

1/4 C Sugar

3/4 C Packed Light Brown Sugar

1 tsp Vanilla

1 ( 3 1/2 oz. ) package of Instant Vanilla Pudding

2 Eggs

1 ( 12 oz. ) Package Semi Sweet Chocolate Chips

1 C Chopped Pecans

Combine:

Flour

Baking Soda

Set aside

Combine: ( in a large bowl)

Butter

Sugar

Brown Sugar

Vanilla

Pudding

Beat until smooth and creamy

Beat in Eggs and gradually add Flour mixture.

Stir in Chocolate Chips

Stir in Nuts ( batter will be stiff)

Drop by heaping teaspoons 2' apart on a parchment paper lined cookie sheet.

Bake at 375 degrees for 10 minutes

Enjoy!

Peace in the Kitchen!


Chocoholic Cookies:

This one is all over the internet under many different names. I chose to call them Chocoholic!

You can't get much more chocolately than this.

Here's an adaptation of an adaptation.........!

This may very well make it as an entry in the cookie contest next year.

1 C + 1 Tbs flour

1/4 C unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

1- (8 oz.) bag semi sweet chocolate chips

2 eggs

1 tsp vanilla

5 TBS butter, softened

3/4 C brown sugar

1/4 C granulated sugar

1 C dark chocolate chips

1/2 C milk chocolate chips

1/2 C semi sweet chocolate chips

In a bowl, whisk:

flour

cocoa powder

baking powder

salt

Set aside

In a microwavable bowl, melt the 8 oz. of semi sweet chocolate chips until creamy smooth.

Set aside

In a small bowl, whisk:

eggs

vanilla

Set aside

In another bowl:

Beat butter until smooth, 1 minute

Beat in both sugars

Add the eggs and vanilla mixture, until well combined

Add melted chocolate chips

Beat well

Add dry ingredients that were set aside, on slow speed

Fold in all chocolate chips by hand

Chill dough for 30 minutes

Scoop 2 TBS of dough & form a ball , I use a 1 3/4" cookie scoop, equal to 2 TBS.

Bake on a parchment paper lined baking sheet pans at 350 degrees for 10 minutes.

Allow cookies to cool on the baking sheet pans for 5 minutes

Transfer cookies to cooling racks and cool completely.

These will be soft, chewy and very gooey!

Enjoy!

Peace in the Kitchen!



Easter  Cookies with Cadbury Mini Chocolate Easter Eggs or Easter M&M's:

I just received this recipe from I Love Texas Recipes, it was shared by Annie's Kitchen. Hopefully Spring will show up across the country and Easter will arrive. I've researched many Easter Cookies and I like this recipe the best. I added the option of using Easter M&M's in place of the Cadbury Mini Easter Eggs. This would also be a great cookie dough to make with Halloween M&M's and Christmas M&M's. The basic dough is incredible. To make a great Chocolate Chip Cookie, add 1 - 11.5 oz. bag of Nestle's Chocolate Chunks.

I've taken the liberty of adapting the recipe without compromising the integrity of the original recipe.

2 1/4 C flour

1 tsp baking soda

1 tsp salt

1 C butter = (2 sticks) or (16 TBS), softened

3/4 C granulated sugar

3/4 C packed brown sugar

2 tsp vanilla extract

2 large eggs

1 1/2 C Cadbury Mini Easter Eggs (see note below for options)

Preheat the oven to 375 degrees

In a medium bowl:

flour

salt

baking soda

Whisk Well

In a stand mixer with a paddle attachment or in a bowl with a hand mixer:

Cream Butter and Sugar until well combined.

Add Vanilla and continue to mix just until incorporated.

Add eggs, one at a time, beating each egg until incorporated.

Gradually beat in dry ingredients.

The dough will be soft.

Chop Mini Eggs in half with a chef's knife and fold into the batter by hand.

Using a medium cookie scoop, drop cookies onto a baking sheet lined with parchment paper, 2" apart.

Bake for 9 - 10 minutes.

Options:

Whole Easter M&M's in place of Cadbury Mini Eggs. (1 1/2C)

Halloween M&M's , Christmas M&M's or Cadbury Christmas Chocolates

Enjoy!

Peace in the Kitchen!

Cadbury Christmas Chocolates

Easter M&M's

Cadbury Easter Mini Eggs

These are the ones I used for Easter!

Photograph below.

Halloween M&M's

Christmas M&M's

Enjoy!

Peace in the Kitchen!

I wrote a story on the blog about The Restaurants and Chefs of some of America's Legendary Department Stores. In the article I included the Legendary Dallas retailer, Neiman Marcus. I told the story of how their Chocolate Chip Cookie recipe made it in the hands of the American public. In the story I included the recipe for the famous cookie. I decided to post the cookie recipe separately from the story.

Neiman Marcus Chocolate Chip Cookies:

1/2 C (1stick) butter, softened

1 C light brown sugar

3 TBS granulated sugar

1 large egg

2 tsp vanilla

1 3/4 C all purpose flour

1/2 tsp baking soda

1/2 salt

1 1/2 C semi sweet chocolate chips

1 1/2 tsp instant espresso coffee powder

Preheat oven to 300 degrees

Place the butter, brown sugar and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment.

Beat on medium speed for about 30 seconds until mixture is fluffy.

Beat in the egg and vanilla for 30 seconds longer, until well combined.

In a mixing bowl, sift together the flour, baking powder, baking soda and salt.

Add to the mixer, while beating on slow speed.

Beat for about 15 seconds, stir in the chocolate chips and espresso powder and mix for 15 seconds longer.

Prepare a cookie sheet lined with parchment paper. 

Using a 1 oz. cookie scoop or a 2 TBS measure, place the dough 3" apart.

Gently press down on the dough with the back of a spoon to spread out into 2" circles; there should be room on the sheet for six to eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.

Enjoy!

Peace in the Kitchen!

Definitely test this recipe before posting the recipe. If they are great, save them for the contests.

Consider Chopped Pecans!

Hatch Chile Infused Chocolate Chip Cookie:

This is an original recipe.

This is a spicy Chile infused Chocolate Chip Cookie created for The Central Market Hatch Chile Contest and the Dallas Morning News Holiday Cookie Contest.

1 C + 2 TBS Flour

1/4 C Dark Cocoa Powder

1 tsp Baking Powder

1/4 tsp Sea Salt

1 TBS Ancho Chile Powder

2 tsp Cinnamon

1 tsp Ginger

1/4 tsp Instant Espresso Coffee (Medaglia D'oro)

8 oz. Semi Sweet Chocolate Chips, melted

2 Eggs

1 tsp Vanilla

5 TBS butter, softened

3/4 C Light Brown Sugar

1/4 C Granulated Sugar

1 C Dark Chocolate Chips

1/2 C Milk Chocolate Chips

1/2 C Semi Sweet Chocolate Chips

1/4 C diced Hatch Chiles (not roasted)

In a mixing bowl, Sift the following ingredients well:

Flour

Cocoa Powder

Baking Powder

Salt

Ancho Chile Powder

Cinnamon

Ginger

Instant Espresso Coffee

In another bowl, whisk Eggs, Vanilla and Set Aside.

In the bowl of a Stand Mixer with a paddle attachment:

Butter

Brown Sugar

Granulated Sugar

Beat until creamy smooth, 2 -3 minutes.

Add Egg and Vanilla, beat until combined well.

Add melted Chocolate, beat until combined well.

Slowly incorporate the dry ingredients.

Fold in all of the Chocolate Chips, by hand.

Refrigerate the dough for 1 hour.

Using a 1 3/4 inch Cookie Scoop , scoop the dough 2 inches apart onto a parchment paper lined sheet pan.

Bake at 350 degrees for 10 minutes.

Remove from oven and cool on the pan for 10 minutes.

Transfer the cookies to a cooling rack and cool completely.

Enjoy!

Peace in the Kitchen!




The All American Classic Toll House Chocolate Chip Cookie:

• 2 1/4 C  flour
• 1 tsp baking soda
• 1 tsp salt
• 1 C (2 sticks) butter, softened
• 3/4 C granulated sugar
• 3/4 C packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 C(12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 C chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. .

Enjoy!
Peace in the Kitchen!

Here's another great All American Chocolate Chip Cookie recipe to add to my collection!

These cookies are BIG!

Chocolate Chip, Oatmeal and Pecan Cookies

Here's what you'll need:

Preheat the oven to 325 degrees.

Sheet Pans lined with Parchment Paper.

16 TBS Butter, softened to room temperature

1 C Brown Sugar

1/2 C Granulated Sugar

1 Egg, room temperature

1 Egg Yolk, room temperature

1 TBS Vanilla

2 C Flour

1 C Old Fashioned Oats

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

3 C Chocolate Chips

2 C Chopped Pecans

In a Stand Mixer with a Paddle Attachment:

Butter

Brown Sugar

Granulated Sugar.

Beat just until well combined, 3 - 5 minutes.

Add:

Egg

Egg Yolk

Vanilla

Mix just until incorporated.

In a Mixing Bowl"

Flour

Oats

Baking Powder

Baking Soda

Salt

Whisk well.

Add to the Wet Ingredients.

Mix until incorporated.

Add:

Chocolate Chips

Pecans

Mix until well incorporated.

Use a 1/4 C Cookie Scoop and drop the Dough 3" apart onto the Sheet Pans. 

Bake for 15 - 17 minutes.

Remove the pan to a rack to cool for 10 minutes.

Transfer the cookies to the rack to cool completely.

Enjoy!

Peace in the Kitchen!