Chocolate Ganache covered Hazelnut Mousse Cake

It's a very decadent cake and makes a great presentation.
This would be a perfect cake to serve at Thanksgiving.
I created this recipe after seeing a picture of a great cake from a New York Bakery and there wasn't a recipe available.


Here's what you'll need:
Preheat the oven to 350 degrees.
1- 8"- 9" Springform Pan (invert the bottom, lock the pan and line it with a piece of parchment paper.

The base of the cake:

2 TBS Toasted Hazelnuts
3 TBS Granulated Sugar
1/2 C Flour
4 TBS Butter, room temperature
2 TBS Unsweetened Cocoa Powder
1/8 tsp Salt

Hazelnut Mousse:
 1/4 C Egg Whites
1/4 C Water
1/2 C Granulated Sugar
1 C Heavy Cream
1 - 8oz. carton of Mascarpone Cheese
2 TBS Frangelico
1/3 C roughly chopped Hazelnuts (additional for sprinkling on the top of the Ganache)

Ganache:

1/4 C + 1 TBS Heavy Cream
3 1/2 oz. Bittersweet Chocolate, chopped

Make the base of the cake:

In a food processor:
Hazelnuts
Sugar
Pulse until nuts are chopped well.
Add:
Flour
Butter
Cocoa Powder
Salt
Pulse to create a dough.

Press by hand into the pan and use the bottom of a steel measuring cup to make it smooth.
Prick several times with the tines of a fork.
Bake for 18 - 20 minutes.
Remove from oven and cool the pan on a rack to cool completely.

When completely cooled, release the sides of the pan and carefully slide the paper out from under the crust.
Return the sides and clamp it closed again around the crust. (do not remove the crust from the pan, only the paper.


Hazelnut Mousse Layer:

In the bowl of a stand mixer with a whisk attachment:
Egg Whites
Beat to soft peak.
Set aside.

In a saucepan over mediu, high heat:
Water
Sugar
Whisk constantly for 5 minutes until the sugar melts completely.
Bring to a steady boil for 5 minutes, stirring constantly.

Return to the Egg Whites and beat again on high.
Slowly drizzle in the hot sugar mixture.
Continue beating for 5 minutes to allow it to cool.

In another large Mixing Bowl:
Heavy Cream
Mascarpone Cheese
Whisk well by hand.
Fold in the Frangelico and Hazelnuts by hand, just to combine.
Whisk in the Egg Whites by hand.

Spoon the Mousse into the crust and spread out evenly with a offset metal spatula.
Cover with plastic wrap and refrigerate for 3 hours.


Prepare the Ganache:
In a saucepan, bring Cream to a simmer and immediately remove from heat.
Add the Chocolate and allow it to stand for 1 minute and then whisk it until it's smooth and creamy.
Transfer to a small bowl and allow to cool completely, stirring occasionally. It will begin to thicken in about 20 minutes.

Remove the crust from the refrigerator and unlock the pan.
Gently slide the crust onto a serving platter.
Pour the Ganache over the top of the cake allowing it to drip off the sides naturally. You don't have to smooth it like you would an icing.
Sprinkle with additional chopped Hazelnuts.

Return the cake to the refrigerator  uncovered until the Ganache has time to set.

Enjoy!
Peace in the Kitchen!

Pumpkin Chocolate Chip Cookies and a variety of Holiday Cookie Recipes to choose from!

This recipe is from Chef in Training.
 I know that many of you are getting ready for Fall, even though it's 100 degrees here in Texas, I know that I still plan my Fall menus early. I like the sound of this cookie.
I'll make these for our October Block Party.

Pumpkin Chocolate Chip Cookies:


3/4 C Butter, softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 small package of  Pumpkin Spice Instant Pudding Mix
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 C Flour
2 C Chocolate Chips

I just wanted to post this so you can see that
it's seasonal. This means that you need to buy it when you see it .
I so that will all seasonal ingredients.

My choice for all of my Chocolate Chip recipes.

In a large mixing bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Mix well until creamy and both sugars are well combined with the butter.
Add:
Eggs
Vanilla
Continue beating.
Gradually add Flour and Baking Soda.
Continue beating until ingredients are just mixed, don't over mix.
Fold in Chocolate Chips by hand.
Using a 1 1/2: cookie scoop, drop the cookies 2" apart on a parchment paper lined sheet pan.
Bake for 8 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes. Transfer the cookies to the rack and cool completely.

Enjoy!
The Fall Season!




I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.

Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).

Preheat the oven to 350 degrees

Line cookie sheet pans with parchment paper

In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy

Add:
Eggs
Vanilla
Beat Well

In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.

By Hand, fold in:
Rice Krispies
M&M's
Pecans


Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.

Boo!
In the Kitchen!

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 (1 1/2") 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!

Pecan Wafer Cookies:

I enter a holiday cookie contest every year. I've tried to create my own original recipes but it's not always easy. The contest doesn't require that the recipes be original, but I found it to be challenging and rewarding if they are.
This is not an original recipe and not really worthy of a contest, but it's still a great cookie.
It's a thin cookie. It's a simple cookie and since it has pecans, I consider it to be a Texas cookie!
Everything in Texas is better with either pecans or jalapenos!

1 1/2 C firmly packed brown sugar , divided
1/2 tsp vanilla
1/2 C ( 1 stick) butter
1 1/4 C flour
1 C finely chopped pecans

In a sauce pan, bring 1/2 C sugar and 1/2 C water to a boil and boil for 3 minutes.
Remove from heat and add vanilla and butter.
Let it stand until the butter melts.
Add remaining sugar, flour and pecans, mixing well after each is added.

Refrigerate the dough for at least 1 hour. The dough should be thick.
Use a cookie scoop (about a TBS of dough) drop onto a cookie sheet lined with either Silpat or Parchment Paper about 2" apart.
Bake at 350 degrees for 8 - 9 minutes.
Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.

Enjoy!
Peace in the Kitchen!



Pappy's Christmas Cookies:

I discovered this in my Aunt Faye's recipe collection.
She was a Personal chef in Metamora, Michigan
My Grandchildren call me Pappy.
When I discovered this recipe I knew I had to post it.
I've taken liberty to adapt part of  the recipe to update it, not changing the integrity of the original.

2 C granulated  sugar
16 TBS Butter, softened.
3 eggs
Mix Well, in a Stand Mixer with a Paddle Attachment

Add:
1 C Buttermilk
1 tsp. of Baking Soda
Mix until just incorporated.

Add:
Zest and Juice of 2 Navel Oranges
Mix until just incorporated.

Gradually Add:
4 1/4 C Sifted Flour
1 tsp. Baking Powder

Wrap Dough in Plastic Wrap.
Refrigerate Dough for 30 Minutes.

Using a 1 1/2" Cookie Scoop drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.

Bake at 375 degrees 8 - 10 minutes, until the edges are Golden Brown.

Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's Sugar
2 tsp. Melted Butter
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost the Cookies with an Offset Spatula.


Enjoy!
Peace in the Kitchen!



Hatch Chile Chocolate Drops with a Hatch Chile Glaze:
If you like a bit of heat, try these.
These are one of my favorite cookies.


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!

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!

Morning Glory Muffins from Gourmet Magazine 1981

I was recently introduced to this recipe and it's a perfect recipe for this Hippy in the Kitchen!


Morning Glory Muffins:

1 1/4 C granulated Sugar
2 1/4 C Flour
1 TBS Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
1/2 C Shredded Coconut
3/4 C Raisins
1 large Apple, peeled and grated.
1 C drained , crushed Pineapple
2 C Grated Carrots
1/2 C Chopped Pecans
3 Large Eggs
1 tsp Vanilla

Here's what you'll need:
Preheat the oven to 350 degrees.
1-12 C Muffin Pan with paper inserts.

In a large mixing bowl:
Sugar
Flour
Cinnamon
Baking Soda
Salt
Whisk well.

Add, folding by hand:
Coconut
Raisins
Apple
Pineapple
Carrot
Pecans
Mix just to combine.

In a medium mixing bowl:
Eggs
Oil
Vanilla
Whisk well.

Pour wet ingredients into the dry ingredients and fold by hand.
Divide the batter among the muffin cups with a cupcake scoop.

Bake for 35 minutes. A toothpick in the center should come out clean.
Remove the pan and cool for 10 minutes on a rack.
Remove the ovens and cool completely on the cooling rack.


Enjoy!
Peace in the Kitchen!

Homemade Indian Flatbread

I originally posted this recipe on the blog in 2013. After I saw a recipe on Food52 today, I decided to repost mine and post theirs at the end. I hope you take some time and enjoy this great grilled bread as I did when I was a boy and also now, as an adult.

I was raised in Michigan. Michigan is a name based on the Chippewa Indian word meaning great water, referring to Michigan's Great Lakes. As a child, we learned about the many tribes that settled the various areas of Michigan.  Thirty Two counties in Michigan have Native American Indian names.We spent a vacation at the Wisconsin Dells when I was about 10 years old. It's a outdoor campground and lodge with activities and a lot of historical settings, lakes and boating activities.
There are over 20 campgrounds with acres of pine forests.
They have many water activities on the lakes and the Wisconsin River.
There was a Paul Bunyan Lumberjack Show that I was fascinated with as a young boy. It has a Wildlife Park with a vintage train that you can ride.
I remember shops with souvenirs and some great food.
There were always demonstration by the various Indian Tribes representing life as it was when the area was occupied by Indians. I vividly remember cooking demonstrations where they made Indian Flatbread over an open fire. We used to eat it and I loved it. At the time I had no idea how simple it was and that it was basically a staple of Indian food. Apparently it was important that a woman learned to make the bread, because marriage was contingent on how well she did it. The bread eventually turned into the present day Tortilla that is a staple of Mexican and Tex - Mex cooking.

Here's an updated, basic recipe for Indian Flatbread

We make it on a grill over hot coals.

5 C white bread flour
1 tsp salt
2 TBS baking powder
1 tsp of any available fresh chopped herbs
1/3 C olive oil
2/3 C warm water.

Mix all  of the dry ingredients in a bowl using your hands
Make a well in the center and pour in the oil and 2/3 C of warm water
Continue using your hands to combine the ingredients adding a bit of water if it's too dry
Once it all starts to come together, form it into a ball

Dust your hands with some flour and knead the dough on a flat surface. This should take about 5 - 10 minutes
Place the dough back in the bowl, cover it with a towel and let it relax.

Divide into 10 equal balls
lightly oil your hands and press the dough balls in your palms to begin to flatten and shape them.
Slap them back and forth in your hands to turn them into a 1/2" thick circle.

Place them as you make them on a hot griddle, in a Cast Iron Skillet or on the a Grate over an open fire pit
Cook them until they begin to turn golden brown in spots.

Keep them warm in a towel lined basket, serve warm with butter
They can be served to accompany meats, stews, salads and soups.

Enjoy!
Peace in the Kitchen!


The following is another recipe for Grilled Flatbread that I got from Food52.
This recipe makes 4 individual pieces of flatbread.

3 C Bread Flour
1 tsp Kosher Salt
1 tsp Instant Yeast
1 1/4 C Warm Water
1/4 C Olive Oil + additional for brushing
Sea Salt for the finished bread
Fresh Rosemary Leaves for sprinkling at the end.


In a large mixing bowl:
Flour
Salt
Whisk well.
Add Yeast and whisk again.
Make a well in the center and add Water and Oil.
Use a wooden spoon to mix well.
Work on a floured surface and knead the dough unto a ball, about 8 minutes. (or 3 minutes on medium speed in a stand mixer with a dough hook)
Transfer to a medium bowl that has been lightly oiled,
Cover with a Tea Towel and allow to rise between 30 minutes to 1 hour. It should double in size.

Preheat a charcoal grill or a grill pan on the stove.
Divide the dough into 4 balls.
Stretch each piece gently to create an oblong shape.
Place the bread on a sheet pan and take it to the grill.
Flip the pieces once to oil the other side.
Transfer them to the grill.
Grill until golden brown, 3-4 minutes per side.
While they are still hot, brush with additional oil.
Sprinkle with Sea Salt and Rosemary.
They are great when slathered with Hummus or Ricotta Cheese and Pesto.

Enjoy!
Peace in the Kitchen!

Homemade Baked Doughnuts, a collection of my favorite recipes.

When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.

As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.

I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.


Here's my recipe for a basic Baked Doughnut in a full sized pan.

2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted

In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt

I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter

Pour wet ingredients into dry ingredients and mix well

Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool

You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.


Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.

I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.

Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.

I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup

Enjoy!
Peace in the Kitchen!

Baked Apple Cider Doughnuts:

Non Stick Vegetable Spray

3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar

Spray a 6 count Doughnut Pan

Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well

Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well

Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .

Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean

Four  options to top the Doughnuts:

Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .

Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup

Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.

Options #3
Chocolate Glaze:
1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Option#4
Powdered sugar glaze:

1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.

Enjoy!
Peace in the Kitchen!


Apple Cider Doughnuts #2


Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees


3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar


Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well

In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well

Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.

In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.

While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.

Enjoy!
Peace in the Kitchen!



I know that many of my recipes are not the healthiest, but they sure are delicious. Maybe all things in moderation!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!

3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten

2 Doughnut pans sprayed with a Vegetable Spray

Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!

In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well

Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely

Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.


Enjoy!
Peace in the Kitchen!

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!

• 
  

Hot Pepper Jack Corn Dip from Melissa's Southern Style Kitchen

I can't get enough recipes with corn. I've stated this every time I find, and post, a new recipe with corn.
I love this blog that I follow and have given permission to simply copy and paste a recipe that I admire. This is one of those recipes that sounds and looks great.
Thank you again Melissa for allowing me to post your recipes on my blog!


This is the perfect dip to take to a family gathering and I may make it this Fall for our Cul-deSac block party.



http://www.melissassouthernstylekitchen.com/2014/07/hot-pepper-jack-corn-dip.html


enjoy!
Peace in the Kitchen!

Corn Pudding

Just another Corn recipe that I love. This one's baked in a Cast Iron Skillet.

Cast Iron Skillet Corn Pudding.

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


1 TBS Vegetable Oil
1 TBS Butter
1 Onion, diced
1 1/2 C Corn (canned or frozen, thawed)
1 large Red Bell Pepper, diced
1/2 tsp Cumin
1/8 tsp Cayenne Pepper
1/4 C Corn Meal
2 TBS Flour
1/2 tsp salt
1  can of Creamed Corn
4 Eggs, beaten
1 - (4oz.) can of diced Green Chiles
1 C shredded Pepper Jack Cheese
1 TBS Butter

In the Skillet on medium heat:
Oil
Butter
Add Onions when Butter is melted.
Cook 5 minutes, stirring often.

Add:
Corn
Red Pepper
Cumin
Cayenne Pepper
Cook 3 minutes, stirring often.
Remove from heat and cool.

In a mixing bowl:
Corn Meal
Flour
Salt
Whisk Well.
Add:
Creamed Corn
Eggs
Chiles
Cheese
Fold by hand until well combined.

Fold the Onion Mixture into the Corn Meal Mixture and mix well.

Return the skillet to the stove on medium high heat.
Add 1 TBS Butter and melt.
Coat the entire bottom of the skillet.
Pour in the batter.
Bake for 30 - 35 minutes.

Enjoy!
Peace in the Kitchen!