Gingerbread Soufflé

This is an easy but decadent Holiday Dessert. Gingerbread evokes visions of Christmas Past. It's an iconic Christmas Dessert. I have several recipes for Gingerbread Cakes and Cookies. I also make Gingerbread Latte during the Holidays.

This my personal choice to replace Molasses.
I use it in all recipes that include Dark Molasses.

I've included a Maple Syrup Sauce.


Here's what you'll need:
Preheat the oven to 375 degrees.
A Stand Mixer with a Whisk Attachment or a Hand Held Electric Mixer.
A 2 Quart Soufflé Dish (brushed well with Pan Release Mix) I've included the recipe at the end.


Soufflé Base Ingredients:

4 TBS Butter
1/4 C Flour
1 1/2 C Milk
2/3 C Dark Brown Sugar
1/3 C Black Treacle (my personal choice to replace Molasses)
1 TBS Dried Ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Clove
1 tsp Vanilla
1/4 tsp Salt
7 Large Egg Whites, room temperature.
4 Large Egg Yolks
1/2 tsp Cream of Tartar

Confectioner's Sugar for Garnish.

Maple Syrup Sauce:

4 Large Egg Yolks
1/4 C Pure Maple Syrup
A Pinch of Salt
1 C Half and Half
1/2 tsp Vanilla

In a Saucepan on Medium Heat:
Butter, heat until melted.

Add:
Flour, gradually while Whisking until Smooth.

Add:
Milk
Whisk while bringing to a Boil.
Continue Whisking for 1 minute, until it's Thick and Creamy.
Remove from Heat.

Add:
Sugar
Molasses
Ginger
Cinnamon
Nutmeg
Clove
Whisk well.
Transfer to a Glass Bowl and allow it to Cool. (Whisk every 5 Minutes for a Total of 15 Minutes.

Add: (Whisking)
Egg Yolks

In a Stand Mixer, or by Hand:
Egg Whites
Cream of Tartar
Whisk until Stiff Peaks.
Fold Half of this Meringue into the Soufflé Base.

Gradually Fold in the remaining Meringue into the Base until there are no visible streaks.

Spoon into the Soufflé Dish that's been brushed well with Pan Release Mix.

Bake 45 minutes.
Don't open the oven door during baking.

Remove and Serve Immediately.
Garnish individual servings with the Warm Maple Syrup Sauce.

Maple Syrup Sauce

In a Saucepan on Medium Heat:
Egg Yolks
Maple Syrup
Salt
Whisk well.

Gradually Whisk in Half and Half.
Do not allow to Boil.
Cook for 5 minutes.
It's ready when it's Thick enough to Coat the Back of a Spoon.
Remove from Heat.

Add:
Vanilla
Whisk well.
Transfer to a Serving Bowl and Serve Warm.

Dust Individual Servings with Confectioner's Sugar.

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!

Egg Foo Yung

I love Egg Foo Yung and this is an easy recipe. I've included a Vegetarian Gravy recipe.

I use this for all of my Vegetarian Soups and Gravies.
It also comes in a No Beef , Vegetable and Mushroom.

Chinese Cooking Rice Wine

Here's what you'll need:
A Large Non Stick Skillet

8 Large Eggs
1 C Diced Onion
1 C Bean Sprouts
1/2 C Diced Celery
1/2 C Diced Mushrooms
1/4 C Diced Green Onions (additional for Garnish)
1 TBS Soy Sauce

8 tsp. Sesame Oil, divided. You'll heat 1 tsp. per serving.
This recipe makes 8 servings.

In a Large mixing Bowl:
Eggs
Whisk well.

Add:
Onion
Bean Sprouts
Celery
Mushrooms
Green Onions
Soy Sauce
Stir to combine well.

In the Skillet:
1 tsp Sesame Oil, until Hot.
Add:
1/2 C of the Egg Mixture.
Cook until Golden Brown on one side, flip and repeat.

Continue heating 1 tsp. of Oil and repeat with remaining Egg Mixture.


Vegetarian Egg Foo Yung Gravy.

Here's what you'll need:

1/2 C Vegetarian Chicken Broth.
1 TBS Soy Sauce
1 TBS Chinese Cooking Rice Wine
1/8 tsp. Sesame Oil
1/8 tsp. Black Pepper
1 tsp. of Cornstarch dissolved in 4 tsp. of Water.

In a Saucepan on Medium Heat:
Broth (bring to a Boil)

Add:
Soy Sauce
Wine
Oil
Pepper
Whisk well.
Increase Heat to Medium High.
Gradually Whisk in the Cornstarch whisking until the Gravy thickens.

Top each serving with Gravy and Garnish with Diced Green Onion.

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cookies

I realize that there are many recipes for Chocolate Chip Cookies. Everyone has their favorite recipe.
After posting an entire Chocolate Chip Cookie Post on the Blog, I've now discovered my favorites!
This recipe makes about 60 cookies.

Chocolate Chip Cookies

Here's what you'll need
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper
1 1/2" Cookie Scoop
A Stand Mixer with a Paddle Attachment

2 C Cake Flour, minus 2 TBS.
1 2/3 C Bread Flour Bread Flour
1 1/4 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 tsp. Coarse Sea Salt + additional to sprinkle on top.
1 1/4 C Butter (2 1/2 Sticks or 20 TBS)  Room Temperature
1 1/4 C Light Brown Sugar
1 C + 2 TBS Granulated Sugar
2 Large Eggs
2 tsp. Vanilla (use the best you can afford)
3 C of  Hershey's Special Dark Chocolate Chips

In the Mixer on Medium Speed:
Butter
Brown Sugar
Granulated Sugar
Cream until light (5 minutes)

Add:
Eggs, one at a time until well combined.
Vanilla

Reduce Speed to Low.
Add:
Dry Ingredients gradually,  mixing just until combined. (5 - 10 seconds)
Add:
Chocolate Chips and mix, just until combined.

At this stage, have a Sheet Pan ready, lined with Parchment Paper.
Scoop the Dough and drop onto the Sheet Pan.
Freeze overnight.

If you aren't Baking the Cookies immediately, they can be placed in Ziplock Bags and
kept Frozen.

This is a Bag of Frozen Cookie Dough Balls.

When ready to Bake:
Remove from Freezer and place each Dough Ball 2" apart on the Sheet Pan and thaw about 30 minutes before Baking.
Lightly sprinkle the top of each Dough Ball with Sea Salt.
Bake 12 - 14 minutes, until the edges are Golden Brown.
Remove to a Rack to Cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.



Enjoy!
Peace in the Kitchen!

Zucchini Pie

I love the simplicity of this recipe. I also love Zucchini in any recipe.

Here's what you'll need:
Preheat the oven to 400 degrees.
A 9" Pie Pan, lightly coated with a Vegetable Cooking Spray.

2 C Grated  Zucchini, Wrap in Paper Towel and squeeze to remove as much liquid as possible.
1/2 C Chopped Shallots
1/4 C Chopped Chives
1/2 C Grated Mozzarella Cheese
2 TBS Grated Parmesan Cheese
1/2 C All Purpose Flour
1 tsp Baking Powder
1/2 tsp Pepper
2/3 C Whole Milk
1 tsp Olive Oil
2 Eggs, beaten


In a Large Mixing Bowl:
Zucchini
Shallots
Chives
Mozzarella Cheese
Mix well.

In a Mixing Bowl:
Sifted Flour
Baking Powder
Pepper
Whisk well.
Add:
Milk
Olive Oil
Eggs
Whisk well.
Transfer to the Zucchini Mixture.
Stir to combine well.

Spoon into the Pie Pan
Sprinkle the top evenly with Parmesan Cheese. (do not mix).

Bake 30 - 35 minutes (a knife in the center should come out clean).


Enjoy!
Peace in the Kitchen!

Air Fryer Tofu

I love really good roasted Tofu.  I know it's not for everyone but I love it when it's crispy on the outside and tender on the inside. You can flavor it with a variety of Herbs, Spices and Flavored Oils. It can be served with Soy Sauce. Tofu takes on the flavors you use to enhance it.

I made a Sauce with Barbecue Sauce, Soy Sauce and Dried Diced Onion.

Tossed with my Sauce.

A Sample of a Tofu Power Bowl. This one was made with Quinoa.

The Air Fryer is my preferred method of cooking. I have a Tofu Post on the Blog for Tofu 101 but this method is perfect.

I use Trader Joe's Super Firm Tofu, Prepped with a Weight to release the liquid.

Pressing Tofu:
You'll need either a Cast Iron Burger Weight or 2 Dinner Plates topped with a Heavy Item.
Place the Tofu Block on the Plate lined with Paper Towels.
Top it with another layer of Paper Towels.
Add whatever process you use to Weight it down and Press it.
Allow it to sit for 30 - 40 minutes to release the Liquid.
Remove and Drain Liquid.

Cut into 1" Cubes or Thin Slices.

You can make a Marinade of 2 Green Chiles like Hatch, 1 piece of Grated Fresh Ginger, 1/4 tsp of Sesame Oil. Prepare it in a Zip Lock Bag and Refrigerate for 1 hour.

Here are some additional options for Marinade:

Play around with the ingredients, however choosing at least one from each group below gives a perfect balance of flavors. Adjust your choices to cater to your own taste preferences.

Ingredient
Oil	The oil, olive, sesame, ground nut or other fat such as soya yoghurt or coconut milk will help the other flavours infuse and help the tofu to crisp when cooking
Acid	Acts as an enzyme which allows the ingredients to mingle citrus juices such as lemon, lime, orange, wine, or a vinegar for example balsamic, red wine, apple cider.
Salty/Sweet	Salty: tamari or soy sauce, vegan Worcestershire sauce, capers, miso paste. Sweet: maple syrup, agave nectar, brown sugar, molasses, date syrup
Aromatic	Onion, garlic, ginger, mustard, or kelp. Sauces: hot pepper sauce, liquid smoke, hickory, tomato purée, olive paste, or nutritional yeast. Herbs such as thyme, basil, rosemary, or oregano. And spices like paprika, cayenne, cumin, coriander, turmeric, and red pepper flakes can all work really well and bring serious flavor.

To Make a Tofu Power Bowl:

Roasted Tofu Cubes
1/2 C Shredded Carrots
2 C Cooked Brown or Wild Rice.
1 C Bean Sprouts
Some Shelled and Steamed Edamame.
An Additional Drizzle of Sesame Oil


Instructions:
Add Cubes to the Basket of the Air Fryer in a Single Layer.
Spray lightly with a Vegetable Cooking Spray.
Shake Cubes or Flip This Slices and Spray again.
Cook in the Fryer at 370 degrees for 15 - 20 minutes.
Shake or Flip every 10 minutes until done to your preference of Crispness.

In a Serving Bowl:
Rice and Marinade of your Choice. (Mix Well)

Portion it into Individual Serving Bowls.
Top with some Power Bowl Ingredients and Tofu.

Enjoy!
Peace in then Kitchen!

Air Fryer Asparagus

Frying Vegetables in an Air Fryer is Easy, Healthy, Simple and Delicious.

Cooked 9 minutes.
Perfect and delicious.

Rinse the Spears and dry on layer of Paper Towels.

Place in the Basket in a Single Layer.
Lightly Spray with a Vegetable Cooking Spray.
Salt and Pepper to taste.
Shake.

Cook at 370 degrees for 9 minutes.

1 Bunch of Fresh Asparagus ( trim the ends)
Vegetable Cooking Spray
Salt and Pepper to taste


Place the Asparagus in the Basket of the Air Fryer in a Single Layer.
Spray with the Cooking Spray.
Lightly Salt and Pepper to taste.
Shake the Basket.

Cook at 370 degrees for 7 - 9 minutes. Check at 7 minutes, shake again if they need additional minutes.

Enjoy!
Peace in the Kitchen!

Whole Roasted Cauliflower in an Air Fryer

We have fully embraced our Air Fryer. We've tried numerous recipes. They all turn our perfectly.
Here's a delicious recipe for Cauliflower.

Here's what you'll need:
An Air Fryer, do not preheat.
Cook at 350 degrees.

1 Full Head of Cauliflower, trim leaves and as much of the stem as you can, keeping in in tact.
1/3 C Sour Cream
1/4 C Shredded Parmesan Cheese (not Grated)
1 tsp Salt
1 tsp Pepper
1 tsp Minced Garlic

In a Small Bowl:
Sour Cream
Cheese
Salt
Pepper
Garlic
Mix well to create a Paste.

Coat the top of the Cauliflower with the Seasoned Paste.

Place in the Air Fryer.
Cook at 350 degrees for 15 minutes.
Check half way through to make sure it's not overcooked.

Remove to a Serving Platter and serve immediately.

Enjoy!
Peace in the Kitchen!