Monday, December 2, 2013
Melissa's Southern Style Kitchen: Holiday Eggnog Rice Pudding
Melissa's Southern Style Kitchen: Holiday Eggnog Rice Pudding: Rice pudding is such a treat any time of the year. At the holidays, it's nice to make it using a rich eggnog custard, creating yet...
Sunday, December 1, 2013
Chocolate Palmiers
I never thought I would ever make homemade Palmiers. We see them all over Paris, in every small pastry shop on every block. They look and taste amazing. I decided to post a recipe so I can remind myself that I can really make them myself. I chose to post the recipe for Chocolate ones.
Chocolate Palmiers
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
1 8oz package of Cream Cheese
1/2 C sifted Confectioner's Sugar
1/4 C unsweetened Cocoa Powder
2 TBS Flour + 2 2/3 C used separately in the recipe.
2 TBS Frangelico ( Hazelnut liqueur)
1/2 C finely chopped, toasted Hazelnuts
8 TBS (1/2 C) Butter, softened
1/2 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Baking Powder
1/2 tsp cinnamon
1/2 tsp Salt
1 Egg
3 TBS whole Milk
1/2 tsp Almond extract
Filling.
In a medium mixing bowl, with an electric mixer:
Cream Cheese
Confectioner's Sugar
Cocoa Powder
2 TBS Flour
Liqueur
Beat on low until smooth.
Fold in Hazelnuts, by hand.
Cover with plastic wrap and set aside.
Pastry Dough.
In a Stand Mixer with a Paddle Attachment:
Butter
Beat on medium high speed for 30 seconds.
Add:
Granulated Sugar
Brown Sugar
Baking Powder
Cinnamon
Salt
Beat until well combined, scraping down the sides as needed.
Add:
Egg
Milk
Almond Extract
Beat until well combined.
Gradually add the Flour.
Beating just until mixed well.
Divide the dough in half.
Cover with plastic wrap and refrigerate for 30 minutes.
On a Floured Surface:
Start with one portion of dough.
Roll into a 12" X 8" rectangle 1/8" thick with the long edge facing you.
Spread with half of the filling to within 1/2" of the long edge.
Beginning with the edge facing you, roll the dough tightly to meet the middle.
Roll the other side to meet the middle. (the two long edges should meet in the center)
Brush the seam where they meet with a bit of water and gently press together.
Repeat with the other portion of dough.
Wrap the rolls in plastic wrap, place them on a sheet pan and refrigerate for at least 2 hours and up to
as much as 24 hours.
Using a very sharp knife, cut the rolls into 1/4" slices.
Transfer the Palmiers, cut side down and 2" apart onto the lined Sheet Pans.
Bake for 8 minutes.
Remove the pans to a rack and cool for 10 minutes.
Transfer the Palmiers to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Chocolate Palmiers
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
1 8oz package of Cream Cheese
1/2 C sifted Confectioner's Sugar
1/4 C unsweetened Cocoa Powder
2 TBS Flour + 2 2/3 C used separately in the recipe.
2 TBS Frangelico ( Hazelnut liqueur)
1/2 C finely chopped, toasted Hazelnuts
8 TBS (1/2 C) Butter, softened
1/2 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Baking Powder
1/2 tsp cinnamon
1/2 tsp Salt
1 Egg
3 TBS whole Milk
1/2 tsp Almond extract
Filling.
In a medium mixing bowl, with an electric mixer:
Cream Cheese
Confectioner's Sugar
Cocoa Powder
2 TBS Flour
Liqueur
Beat on low until smooth.
Fold in Hazelnuts, by hand.
Cover with plastic wrap and set aside.
Pastry Dough.
In a Stand Mixer with a Paddle Attachment:
Butter
Beat on medium high speed for 30 seconds.
Add:
Granulated Sugar
Brown Sugar
Baking Powder
Cinnamon
Salt
Beat until well combined, scraping down the sides as needed.
Add:
Egg
Milk
Almond Extract
Beat until well combined.
Gradually add the Flour.
Beating just until mixed well.
Divide the dough in half.
Cover with plastic wrap and refrigerate for 30 minutes.
On a Floured Surface:
Start with one portion of dough.
Roll into a 12" X 8" rectangle 1/8" thick with the long edge facing you.
Spread with half of the filling to within 1/2" of the long edge.
Beginning with the edge facing you, roll the dough tightly to meet the middle.
Roll the other side to meet the middle. (the two long edges should meet in the center)
Brush the seam where they meet with a bit of water and gently press together.
Repeat with the other portion of dough.
Wrap the rolls in plastic wrap, place them on a sheet pan and refrigerate for at least 2 hours and up to
as much as 24 hours.
Using a very sharp knife, cut the rolls into 1/4" slices.
Transfer the Palmiers, cut side down and 2" apart onto the lined Sheet Pans.
Bake for 8 minutes.
Remove the pans to a rack and cool for 10 minutes.
Transfer the Palmiers to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
 |
| These are an example of plain Palmiers. |
 |
| These are an example of Chocolate Palmiers. |
Cornmeal Star Cookies
Cornmeal Stars with Orange Glaze
Makes 58, 3 1/2" cookies
1 C butter, softened
1 C sugar
2 egg whites
1 egg yolk
2 TBS orange zest, divided use
5 TBS orange juice, divided use
1 1/2 tsp vanilla extract
2 3/4 C all purpose flour
2/3 C yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
2 C powdered sugar
Directions:
1. Beat butter and sugar at medium speed in a stand mixer until light and fluffy, about 5 minutes.
In a separate bowl, beat egg whites at high speed until stiff peaks form.
On low, beat egg whites into butter mixture, just until blended. Still on low, add egg yolk, 11/2 TBS orange zest, 2 TBS orange juice and vanilla to butter/egg white mixture, beating just until blended.
2. In a separate bowl, lightly whisk together the flour, cornmeal, baking powder, and salt. Add to butter mixture in three parts, beating just until blended after each addition.
3. Divide the dough in half, and wrap each half in plastic wrap. Flatten dough into discs and refrigerate for 8 hours or freeze for 1/2 hour. Dough is very soft and must be chilled before handling.
4. Preheat oven to 350 degrees. Roll out one portion of dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut into shapes with floured cookie cutters and place cut outs on parchment lined cookie sheets (or roll dough directly onto parchment paper, cut out cookies and remove trimmings. Place parchment paper onto cookie sheet and bake). Re-roll trimmings for additional cookies. Keep dough refrigerated between rollings.
5. Bake for 10 to 11 minutes or until just starting to brown. Cool cookies on cookie sheet for 5 minutes, then remove cookies to wire racks until completely cooled.
6. For orange glaze/frosting, combine remaining 1/2 TBS zest, remaining 3 TBS orange juice, and powdered sugar in a medium bowl, whisking until smooth. (Add a little more sugar to make the frosting thicker, if you like, or add a few drops of orange juice if you'd like it to be thinner). Spread topping on stars. Place cookies on wire racks until topping is set, about half an hour or so, depending on how thick it is.
Enjoy!
Peace in the Kitchen!
Makes 58, 3 1/2" cookies
1 C butter, softened
1 C sugar
2 egg whites
1 egg yolk
2 TBS orange zest, divided use
5 TBS orange juice, divided use
1 1/2 tsp vanilla extract
2 3/4 C all purpose flour
2/3 C yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
2 C powdered sugar
Directions:
1. Beat butter and sugar at medium speed in a stand mixer until light and fluffy, about 5 minutes.
In a separate bowl, beat egg whites at high speed until stiff peaks form.
On low, beat egg whites into butter mixture, just until blended. Still on low, add egg yolk, 11/2 TBS orange zest, 2 TBS orange juice and vanilla to butter/egg white mixture, beating just until blended.
2. In a separate bowl, lightly whisk together the flour, cornmeal, baking powder, and salt. Add to butter mixture in three parts, beating just until blended after each addition.
3. Divide the dough in half, and wrap each half in plastic wrap. Flatten dough into discs and refrigerate for 8 hours or freeze for 1/2 hour. Dough is very soft and must be chilled before handling.
4. Preheat oven to 350 degrees. Roll out one portion of dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut into shapes with floured cookie cutters and place cut outs on parchment lined cookie sheets (or roll dough directly onto parchment paper, cut out cookies and remove trimmings. Place parchment paper onto cookie sheet and bake). Re-roll trimmings for additional cookies. Keep dough refrigerated between rollings.
5. Bake for 10 to 11 minutes or until just starting to brown. Cool cookies on cookie sheet for 5 minutes, then remove cookies to wire racks until completely cooled.
6. For orange glaze/frosting, combine remaining 1/2 TBS zest, remaining 3 TBS orange juice, and powdered sugar in a medium bowl, whisking until smooth. (Add a little more sugar to make the frosting thicker, if you like, or add a few drops of orange juice if you'd like it to be thinner). Spread topping on stars. Place cookies on wire racks until topping is set, about half an hour or so, depending on how thick it is.
Enjoy!
Peace in the Kitchen!
Holiday Bundt Cake
Thanksgiving is over and we still have plenty of ingredients from baking our Thanksgiving desserts.
Here's a way to use some of those leftover ingredients in a delicious cake.
We had our Cul -de- Sac Dinner Club last night and our host baked this wonderful Holiday Cake.
Thank you Gretchen for introducing this Hippy to the cake! I'd previously posted another recipe that Gretchen shared with me. I believe they are the Artichoke Balls. I've shared other recipes from our neighbors. We have some great cooks on our street.
Holiday Bundt Cake:
You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time! It's a foolproof release method especially in a detailed Bundt Cake Pan.
2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger powder
1/8 tsp salt
1 1/4 sticks (10 TBS) butter, softened
1 C sugar
1/2 C brown sugar
2 eggs
1 tsp vanilla
1 1/4 C pumpkin puree
1 apple, peeled, cored, chopped
1 C dried cranberries
1 C roughly chopped toasted pecans ( I add more because I'm a Texan and we love pecans)
In a bowl, whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
ginger
salt
In a stand mixer, with a paddle attachment:
Butter
Sugar
Brown Sugar
Beat for 3 minutes.
Add eggs, one at a time, mixing after each one.
Beat in vanilla
Reduce speed
Add:
pumpkin
apple
mix just until combined.
Add:
Dry ingredient mixture.
Fold in cranberries and pecans.
Scrape batter into the prepared pan.
Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.
Cool pan on a cooling rack for 10 minutes
Un mold the cake onto the cooling rack and cool completely.
Serve with homemade whipped cream.
Enjoy!
Peace in the Kitchen
Friday, November 29, 2013
Hasselback Potatoes
I originally saw this recipe when my niece made them for Thanksgiving. I researched several recipes and this is what I found.
The one listed at the bottom of this post is from the original restaurant recipe at the restaurant in Sweden.
3 pounds Yukon Gold potatoes
1/3 C olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 TBS finely chopped fresh rosemary (divided)
Directions
Preheat oven to 425 degrees F.
Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
Here's another recipe:
This makes about 8 potatoes.
1/4 C grated Parmesan
1/2 C fine bread crumbs
5 TBS butter (melted), divided
1 tsp paprika
Kosher Salt
Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in an oiled 9"X13" baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.
Enjoy!
Peace in the Kitchen!
The one listed at the bottom of this post is from the original restaurant recipe at the restaurant in Sweden.
Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
This baked potato is not your average baked potato! This looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation. This is as comfortable at a family dinner as it would be at a dinner party. Definitely a unique and delicious way to serve potatoes.
The following are variations on the potato.
You can experiment with your own versions.
The following are variations on the potato.
You can experiment with your own versions.
3 pounds Yukon Gold potatoes
1/3 C olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 TBS finely chopped fresh rosemary (divided)
Directions
Preheat oven to 425 degrees F.
Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
Here's another recipe:
This makes about 8 potatoes.
1/4 C grated Parmesan
1/2 C fine bread crumbs
5 TBS butter (melted), divided
1 tsp paprika
Kosher Salt
Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in an oiled 9"X13" baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.
Enjoy!
Peace in the Kitchen!
Thursday, November 28, 2013
Happy Thanksgiving!
I wanted to wish all of my friends and followers a very Happy Thanksgiving. I hope you had the opportunity to create some amazing recipes for this day. The first Thanksgiving was to give thanks for an abundant harvest.
And remember....
Enjoy!
Peace in the Kitchen!
And remember....
Enjoy!
Peace in the Kitchen!
Sunday, November 24, 2013
Sweet Onion Soufflé / Thanksgiving 2013
Corn, Zucchini, Cabbage, Broccoli, Cauliflower, Onion....... Casseroles! Some of my favorites.
But....... let's add Soufflés to that list!
Sweet Onion Souffle:
1 stick of butter (1/2C)
4 pounds of Vidallia Onions. roughly chopped, chunky!
salt
3 TBS flour
2 tsp baking powder
1 tsp salt
6 eggs
2 C heavy cream
3/4 C grated parmesan cheese
In a large skillet :
Melt butter on low heat.
Add onions
Salt to taste
Saute until golden in color, about 40 minutes
Cool completely
Butter a 9" X 13" dish or a 2 quart Bram
In a bowl:
Whisk flour, baking powder and salt
In another bowl:
Beat eggs, cream and cheese
Whisk together dry ingredients and wet ingredients.
Fold in onions
Spoon into the baking pan
Bake at 350 degrees for 45 minutes if using a 9"X13" and 20 minutes in a Bram
The Souffle should be set and golden brown
Enjoy!
Peace in the Kitchen!
But....... let's add Soufflés to that list!
Sweet Onion Souffle:
1 stick of butter (1/2C)
4 pounds of Vidallia Onions. roughly chopped, chunky!
salt
3 TBS flour
2 tsp baking powder
1 tsp salt
6 eggs
2 C heavy cream
3/4 C grated parmesan cheese
In a large skillet :
Melt butter on low heat.
Add onions
Salt to taste
Saute until golden in color, about 40 minutes
Cool completely
Butter a 9" X 13" dish or a 2 quart Bram
In a bowl:
Whisk flour, baking powder and salt
In another bowl:
Beat eggs, cream and cheese
Whisk together dry ingredients and wet ingredients.
Fold in onions
Spoon into the baking pan
Bake at 350 degrees for 45 minutes if using a 9"X13" and 20 minutes in a Bram
The Souffle should be set and golden brown
Enjoy!
Peace in the Kitchen!
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