Hatch Chile Chocolate Drops with a Hatch Chile Glaze

This is an original recipe created for two cooking and baking competitions that I enter every year. I've been a finalist several times in both competitions.
An original recipe .
I was a finalist in the Cookie contest with another  recipe that I created.
I've simply created a totally different cookie here.
I describe it as the consistency of fudge, maybe a truffle. It has become one of my favorite cookies
and I definitely consider this one to be a "Best of the Best" recipe.
I hope you take the time to make them.

the dough

the baked drops

the finished product!

Hatch Chile Chocolate Drops with a Hatch Chile Glaze
Original Recipe:

4 squares ( 1 oz. ea.) of Unsweetened Baking Chocolate , roughly chopped
1/4 C ( 1 1/2 stick ) butter
2 C sugar
3 eggs
1 tsp vanilla
1/4 C finely minced, roasted Hatch Chiles + 2TBS ( divided)
1/8 tsp cayenne pepper
2 1/2 C flour
1 tub of Frozen Whipped Topping
6 squares  ( 1 oz. ea.) of Semi-Sweet Baking Chocolate , roughly chopped

In a medium sized microwavable bowl,
Heat unsweetened chocolate and butter about 2 minutes
Until butter melts and mixture is smooth
Stir in sugar
stir in eggs, vanilla, cayenne pepper
Fold in 1/4 C Hatch Chiles
Add Flour and mix well
Cover and refrigerate for 1 hour

Scoop dough into 1 1/2" balls with a cookie scoop
Place 2" apart on a Parchment Paper lined baking sheet pan
They do not spread out.
Bake at 350 degrees for 8 minutes or until set
Let cookies cool on the baking pan for 2 minutes
Transfer cookies to a wire rack to cool completely

Glaze:

In a microwavable bowl,
Place frozen whipped topping with the Semi Sweet Chocolate
Heat 1 minute and stir
Heat an additional 30 seconds until chocolate is melted
Glaze should be shiny and smooth
Fold in 2 TBS of Hatch Chiles

Let stand for 15 minutes to thicken
Spread over cookies
Allow glaze to set

Enjoy!
Peace in the Kitchen!

Hatch Chile Artichoke Dip

Hatch Chile Artichoke Dip

It's Hatch Chile time at Central Market in Texas.
That means that there is an abundance of Green Chiles available for making all kinds of recipes using Hatch Green Chiles.
It only takes place once a year.
I stock up on the Chiles, freeze them and use them through out the year.
I have a collections of recipes using the Hatch, New Mexico Green Chile.

Here's a Dip using Hatch Chiles:
This is simply an adaptation of a very popular Artichoke Dip.

1 can (14oz.) artichokes, drained and chopped
1 C finely diced Roasted Hatch Chiles, your choice of Mild or Hot
1 C mayonnaise
1 1/2 C grated parmesan cheese

Mix all ingredients together in a 2 qt. baking dish
Bake at 350 degrees for 25 - 30 minutes

Serve with crackers or....... here in Texas, we serve with Tortilla Chips!

Enjoy!
Peace in the Kitchen!

Carrot Cake Cheese Cake

A friend of mine shared this recipe with me.

2 1/4 packages of cream cheese (18oz.) room temperature, divided
1 3/4 C sugar
1 3/4 C confectioner's sugar , sifted
1 C flour + 1TBS
5 eggs
2 1/2 tsp vanilla, divided
3/4 C vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 (8 1/2 oz.) can of crushed pineapple , drain and reserve juice
1 C grated carrots
1/2 C flaked coconut
1/2 C roughly chopped walnuts
1 TBS butter, softened
1 TBS of the reserved pineapple juice
1/8 tsp salt

Spray a 9 1/2 " springform pan with a vegetable cooking spray or use my
Pan release recipe under Tips, Hints and More.

In a stand mixer beat together :
2 packages of the cream cheese
3/4 C sugar
Beat until smooth and creamy

Beat in:
1 TBS flour
3 eggs
2 tsp vanilla
until smooth and creamy
Set aside

Carrot Cake:
In a large bowl, combine:
oil
1 C sugar
2 eggs
1 tsp vanilla
Mix well
Stir in:
1 C flour
baking soda
cinnamon
1/8 tsp salt
Mix well
Stir in:
pineapple
carrots
coconut
walnuts

Spread 1 1/2 C of the carrot cake batter in the bottom of the pan
Drop large spoonfuls of cream cheese batter over the carrot cake batter
Top with large spoonfuls of remaining carrot  cake batter.
Repeat with remaining cream cheese batter, spreading evenly with an off set knife.

Bake at 350 degrees 50 - 60 minutes until set
Cool to room temperature and then refrigerate
when completely chilled, prepare the frosting.

Frosting:

In a bowl, use a hand mixer.
Combine:
8 oz. Cream Cheese, room temperature
1 Stick of Butter, (1/2 C), room temperature
4 C Confectioner's Sugar
2 tsp Vanilla

2 tsp of Reserved Pineapple Juice
1/2 tsp Salt

In a Bowl with an Electric Hand Held Mixer.
Beat on Low until combined.

Increase Speed to High and Mix for 4-5 minutes.
Frost the cooled Cheesecake
Refrigerate 3 hours before serving

I posted a few photographs, but I wasn't pleased with the results.
We just returned from Canton, Texas ( First Monday Trade Days) I think it's the world's largest Flea Market).
I bought a new Spring-form pan from Pampered Chef that has a tempered glass bottom. The next time I'll make the Cheese Cake in the new pan and post a photograph.

The Cake is amazing and it will become one of my "Best of the Best" recipes.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section Recipe , No Bake Oreo Tart with Oreo Crust!

Today the recipes were very cool. Literally, the title was " Keep Your Cool."

There were several really good recipes but I only chose one to post today.

No - Bake Chocolate Tart with Oreo Crust:

10 oz. Oreo Cookies ( 25 cookies)
1/2 C butter, melted
1 C heavy cream
8 ounces of 72% dark chocolate, coarsely chopped
1/2 tsp vanilla
1/2 C chopped almonds or other nuts. ( would use hazelnuts). If I wanted it to be a Texas tart, I would certainly use pecans!
sea salt for sprinkling
whipped cream for serving

In a food processor, blend Oreo Cookies until the texture of cornmeal.
Add melted butter and blend well
Place the mixture into a 9" round tart pan with a removable bottom.
Use the bottom of a measuring cup to press the mixture evenly onto the bottom and up the sides of the pan.
Freeze the crust while preparing the chocolate filling.

Place chocolate in a medium bowl and set aside.
In a microwave safe bowl or large glass measuring cup, heat cream in the microwave on high for 1 - 1 1/2 minutes, or until it comes to a boil.
Pour cream through a fine sieve held directly over the bowl of chocolate.
Let stand for 5 minutes.
Stir until chocolate is dissolved.
Quickly stir in vanilla.

Immediately pour chocolate mixture into the crust.
Sprinkle with nuts and sea salt.
Let sit at room temperature for at least 2 hours, or until set; or chill slightly for 1 hour.

Serve with whipped cream.

Enjoy!
Peace in the Kitchen!

Pineapple Cake

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

Cake:

2 Eggs
2 C Sugar
2 C Flour
20 oz. can crushed Pineapple, including liquid
2 tsp Baking Soda
1 cup chopped Pecans
Place all ingredients in a large Mixing Bowl and stir to combine well.
Pour into the pan and bake for 45 minutes.
Prepare the Frosting while the Cake is baking.

Frosting:

2 C Confectioner's Sugar
2 tsp Vanilla
8 oz.  Cream Cheese, softened
½ C Butter, softened

Cream ingredients together and set aside. When cake is removed from the oven, poke holes in it with a fork. Spread frosting over cake while the cake is still warm.
Serve when the cake has cooled and frosting has set.


Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Eggplant Parmesan

I love Eggplant Parmesan. Here's a great recipe baked in a Cast Iron Skillet. I have other Eggplant recipes on the Blog.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet
A Sheet Pan lined with Paper Towels to drain the Eggplant.

1 Eggplant, peeled and sliced 1/4" thick.
2 Eggs, beaten in s shallow bowl.
3/4 C Breadcrumbs in a shallow bowl.
3/4 C Grated Parmesan Cheese in a shallow bowl.
1/2 tsp Garlic Powder
1 tsp Oregano
Marinara Sauce, your choice.
6 oz. shredded Mozzarella Cheese

Vegetable Oil

Chopped Fresh Basil Leaves for Garnish

In the Breadcrumb Bowl:
Parmesan Cheese
Garlic Powder
Oregano
Whisk well.

Dip the Eggplant in the following order:
Egg
Breadcrumbs
Lightly press the Crumbs with your fingers.

In the Skillet on Medium High Heat:
1/4" of Oil, until Hot.

Fry each slice for 1 - 2 minutes until Golden Brown.
Transfer them to the Paper Towel to drain.

Discard the Oil.
Transfer the Eggplant to the Skillet, overlapping and up the sides a bit. Whatever it takes for all of them to fit.
Top each slice with a TBS of Marinara Sauce and Cheese.

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

Garnish with Basil and Serve with additional Sauce.

Enjoy!
Peace in the Kitchen!

Venice Beach, Manhattan Beach Cuisine........ more great food!