Miniature Chocolate Yule Log Cookies

These cookies are a simple miniature version of the traditional Christmas Yule Log Cake.
This recipe was adapted from the original recipe in the December 2011 issue of Food & Wine.

Preheat the oven to 400 degrees.
Line a Sheet Pan with Parchment Paper.



6 TBS Butter, room temperature
2 TBS Granulated Sugar
2 TBS Brown Sugar
1/4 tsp Salt
1/2 tsp Vanilla
3/4 C Flour
1/3 C Cocoa Powder
2 TBS Heavy Cream


Chocolate Icing:

2 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar, sifted
1.2 tsp unsweetened Cocoa Powder
1 1/2 tsp Heavy Cream
1/2 oz. unsweetened Chocolate, melted

Additional Confectioner's Sugar, sifted over the completed logs to resemble snow.

In a mixing bowl, with a hand mixer:
Butter
Granulated Sugar
Brown Sugar
Salt
Vanilla
Beat until creamy and the sugar is well incorporated.

Add:
Flour
Cocoa Powder
Beat on low speed until completly incorporated.
Add Heavy Cream and continue beating.

Transfer the dough to a floured work surface and roll into 2 - 16" long ropes.
Wrap them in plastic wrap and refrigerate 30 minutes.

Cut the ropes into 2" logs and Bake for 20 minutes.
Transfer the  sheet pan to a rack and cool for 10 minutes.
Transfer the logs to the rack and cool completely.

Icing:

In a mixing bowl, with a hand mixer:
Cream Cheese
Confectioner's Sugar
Cocoa Powder
Heavy Cream
Beat until smooth.
Beat in Melted Chocolate.

Roughly Ice the Logs and drag the tines of a york through the icing to create the look of bark.
Allow the iced cookies to rest on the cooling rack for at least 2 hours, until the chocolate is set.
Sift Confectioner's Sugar over the logs to resemble snow.

Enjoy!
Peace in the Kitchen!

Spiced Apple Loaf Cake with Orange Glaze Icing

Here's another great Fall Dessert!

This one comes from Aunt Faye's recipe collection.

Spiced Apple Loaf Cake:

Here's what you'll need:

Preheat the oven to 350 degrees.

1 -( 9"X 5")  Standard Loaf Pan or 4 -(6" X 2 1/2") Small Loaf Pans.

Brush them well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mix well in a jar and refrigerate. I aways have it available for all of my baking needs.

2 C Flour

1 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Nutmeg

1/2 tsp Cinnamon

1/2 tsp Ground Cloves

3/4 C Butter, softened

2 Eggs

1/2 C Buttermilk

1 C Apple Butter

Glaze:

1 C Confectioner's Sugar

2 TBS Orange Juice

1 TBS Orange Zest

In a mixing bowl:

Flour

Baking Soda

Salt

Nutmeg

Cinnamon

Cloves

Whisk well and set aside.

In a large Mixing Bowl, with a hand mixer:

Butter

Sugar

Cream together well.

Add:

Eggs and continue beating to incorporate well.

Alternately add Flour Mixture and Buttermilk, begin and end with Flour mixture.

Mix just until combined.

Fold in the Apple Butter, by hand.

Pour batter into the prepared pan.

Bake 55 minutes for the large loaf pan and bake 30 - 35 minutes for the small pans.

A toothpick in the center should come out clean.

Remove the pan to a cooling rack and Ice the cake while it's still warm.

Prepare the Glaze:

In a mixing bowl, with a hand mixer.

Confectioner's Sugar

Orange Juice

Orange Zest

Beat until smooth

Ice the top of the cake as soon as it comes out of the oven.

Allow to cool completely.

Enjoy!

Peace in the Kitchen!

Coconut Macaroon Pie

This recipe is originally from The Saddlebag Lake Resort Cookbook from 1956. It's in Yosemite National Park. I love vintage recipes like this. This is a very simple pie.

Coconut Macaroon Pie:

2 Eggs, beaten
1/2 C Water
1 1/2 C Granulated Sugar
1/4 C Flour
1/4 tsp Salt
1 stick (8TBS) Butter, melted
1 1/3 C Sweetened Flaked Coconut + additional for garnish.
1 unbaked 9" Pie Crust

Preheat the oven to 325 degrees.

In a large mixing bowl:
Eggs
Water
Sugar
Flour
Salt
Butter
Whisk well.
Fold in the Coconut by hand.
Pour filling into the crust and sprinkle with additional Coconut Flakes which will brown as the Pie bakes.
Bake for 45 - 55 minutes. It should be golden brown. Rotate the pie half way through baking time.
Check it to make sure it doesn't brown too quickly. You can always make a foil tent to stop the browning and finish the baking time.

Remove the pan to a rack and cool completely before serving.
It's even better if it's refrigerated for 3 hours.

Enjoy!
Peace in the Kitchen!

Spiced Cider Mix, my favorite Hot Buttered Rum Mix and many other Holiday beverages and mixes.

There's something special about those favorite Holiday beverages that seem to only come out during the Fall and Winter. It evokes images of rainy fall days, a chill in the air, being snowed in and fires in the fireplace. They make you feel like wrapping up in a wool blanket and reading a good mystery novel. Here are some of my favorite Holiday beverages.

Spiced Cider Mix:

This recipe makes approximately 24 servings.

3/4 C Brown Sugar

1/2 C Vanilla Ice Cream, softened

2 TBS Butter, room temperature

1 tsp Cinnamon

1 1/2 Gallons of Apple Cider

Additional Cinnamon to garnish.

In a blender:

Brown Sugar

Ice Cream

Butter

Cinnamon

Blend well until smooth.

Pour into a freezer safe container with a lid.

Freeze for 3 hours.

Heat Cider in a large saucepan or small stockpot.

Ladle Cider into individual Mugs.

Top each mug with 1 TBS of the mix and stir until melted.
Sprinkle a bit of Cinnamon on top as a garnish.

Enjoy!
Peace in the Kitchen!


Instant Mocha Mix:

3 C Hot Cocoa Powder (your choice)
1/2 C Instant Coffee
3/4 tsp Cinnamon
Miniature Marshmallows for garnish.

In a Jar with a Lid:
Cocoa Powder
Instant Coffee
Cinnamon
Whisk Well.

For each serving add 3 TBS of the mix to 2/3 C Boiling Water and top with marshmallows.

Enjoy!
Peace in the Kitchen!
1985, Bon Appetit Holiday Magazine ( Aunt Viv's Hot Buttered Rum)
I've made this recipe for Christmas every year since 1985!
No one said it was healthy, but it's certainly delicious!

Best of the Best!

Hot Buttered Rum
The following is the Original Recipe, at the end I posted a Larger Recipe.

The following recipe make 2 pints.
2 C Vanilla Ice Cream
1 1/3 C Powdered Sugar
1 1/3 C firmly packed Dark Brown Sugar
1 C (2 sticks) Butter, I cut it into TBS pieces.
Dark Rum
Boiling Water

In a Saucepan on Medium Heat:
Combine Ice Cream, Both Sugars and Butter.
Melt over Low Heat stirring constantly.
This is the Basic Batter.
Refrigerate until needed.
It also freezes well.

To make Individual Servings of the Hot Buttered Rum:
In a Mug: (it looks nice in a Glass Irish Coffee Mug)
Mix 3 TBS Batter
3 TBS Rum
Stir in 3/4 C Boiling Water

Here's a Larger Recipe:
The preparation is the same as the Original.

1 Pound of Butter
1 Pound of Powered Sugar
1 Pound of  Dark Brown Sugar
1 Quart of  Vanilla Ice Cream!


Enjoy!
Peace in the Kitchen!

This makes a hot, instant, homemade Cappuccino drink.

2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla

Mix all but the vanilla
Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!
Peace in the Kitchen!


It's cold, rainy and dreary outside. We may even get sleet or ice. It's the perfect time for Hot Cocoa.
We always have home made hot cocoa in the pantry. Today my wife found these miniature marshmallows, perfect for a mug of Hot Cocoa. It's Hot Cocoa time!
Previously I posted a recipe for Home Made Hot Chocolate. I'll re post it at the end of this post. I also re posted my Home Made Cappuccino Drink.

Home Made Hot Chocolate:

3 C Whole Milk

3 C Half and Half

Heat to simmer

Add 2 C Chocolate Chips ( I prefer Ghirardelli)

Stir until the Chocolate melts

Add 2 TBS Vanilla

(if you want to kick it up a notch and make it Tex - Mex, add 1/8tsp Ground Cayenne Pepper)!

Serve Hot!

Enjoy!

Peace in the Kitchen!

I've researched many recipes for Eggnog and the following is my favorite. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those!

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!


This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.

Egg Nog Coffee Punch:

1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Bourbon

1 container of Frozen Whipped Topping, thawed
Ground Nutmeg

Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Bourbon.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.

Enjoy!
The Holidays!


Here's another Egg Nog recipe I found in a Holiday Southern Living Magazine.

2 C half and half
1 C whole milk
1 C apple cider
2 large eggs
1/2 C sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/2 C bourbon
1/2 C heavy cream, whipped

Whisk together the first 8 ingredients in a heavy saucepan
Cook over medium-low heat, whisking occasionally until mixture thickens and coats a spoon, about 15 minutes.
Stir in Bourbon

Ladle into mugs and top each serving with whipped cream.

Enjoy!
The Holidays!


Holiday Milk Punch with Brandy and Rum:

This recipe makes 1 serving.
2 tsp confectioner's sugar
2 tsp water
2 oz. brandy
1 oz. rum
1/4 C whole milk
2 TBS eggnog
Ice
Nutmeg

In a bowl:
sugar
water
Stir to dissolve sugar completely
Add:
brandy
rum

In a cocktail shaker :
Milk
eggnog
ice
Add:
Rum mixture
Shake and strain into an Irish Coffee Glass
Sprinkle with nutmeg

Enjoy!
Peace in the Kitchen!

Authentic Irish Whiskey:
This makes 1 serving.

Ingredients:

Hot teaspoon
1 measure or shot (2 ounces) Irish whiskey
2 teaspoons brown sugar
5 to 6 ounces freshly-brewed strong black coffee
2 teaspoons heavy or whipping cream, lightly whipped*

* The cream should be "half whipped - not too stiff and not too liquid)

Preparation:

Place a teaspoon in a bowl with hot water to heat; let sit until ready to use.

Preheat a stemmed whiskey goblet (7-ounce coffee cup or goblet may be substituted) with boiling water so that it is good and hot. Pour out the hot water and discard.

Add the brown sugar in the bottom of the goblet. Fill with strong black coffee to within 1 inch of the top; stir gently until sugar is dissolved. Add the Irish Whiskey; stir again and then let sit until the mixture is still.

Using the hot teaspoon, place the spoon (back side up) in the goblet. Gently pour the prepared whipped cream over the back of the teaspoon (held just above the coffee’s surface). Gradually raise the spoon as you slowly pour in the cream. This will result in a layer of liquid cream that floats on top of the coffee. Do not stir the cream in the coffee.

Drinking the coffee through the layer of cream results in the rich, authentic flavor that the coffee’s drinkers originally enjoyed. Do not stir. Irish coffee is best enjoyed by sipping the coffee through the cream.

Makes 1 serving.

Enjoy!
The Holidays!

Herbed Pita Wedge Snacks

What a great appetizer to serve with Hummus or Baba Ganoush. Or eat them plain.
An option would be to crumble some Gorgonzola or Roquefort Blue Cheese on them after they're baked.

8 Pita Bread Rounds.
This recipe makes 16 wedges.

Preheat the oven to 350 degrees.

Olive Oil
2/3 C Grated Parmesan Cheese
2 tsp Dried Basil
2 tsp Dried Rosemary
1 tsp Garlic Powder

Split each Pita Bread  into two rounds.
Slice each round into 6 wedges.
Place them smooth side up onto a foil lined sheet pan.
Brush them with Olive Oil and then flip them over and brush the other side.

In a small bowl:
Parmesan Cheese
Basil
Rosemary
Garlic Powder
Whisk well.

Sprinkle each wedge with the herb mixture.
Bake for 12 - 14 minutes.
Transfer the wedges to a rack and cool completely.

Enjoy!
Peace in the Kitchen!

Holiday Recipes that are definitely on our Holiday menu every year!

The All American Iconic Pecan Pie!

This is a repost of these recipes for those that haven't seen them.

Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!

These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.

If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!

The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!


Pecan Pie Muffins:

1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter

Combine the first 3 ingredients in a large bowl.
Make a well in the center

In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.

Spoon the batter into paper lined muffin tins, filling 2/3 full.
 (I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)

Bake  at 350 degrees for 20 - 25 minutes.
Remove to a Rack and immediately top each Muffin with a Pecan Half.
Cool Completely.


Enjoy!
Peace in the Kitchen!


Pecan Pie Bars:

Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.

1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar

Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans

To make the Crust:

In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.

Remove from oven to a cooling rack and prepare the filling.

To make the Filling:

In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Steamed Broccoli with a Citrus Sauce

This is a great side dish. It's a very Hippy in the Kitchen recipe.

1 pound of Broccoli, cut into spears and steamed until tender.
Set aside.


2 TBS Butter
1 TBS Cornstarch
1 C Fresh Orange Juice, divided
1 TBS Minced Fresh Parsley
1 TBS Fresh Lemon Juice
1 TBS Orange Zest
1/2 tsp Dries Thyme
1/2 tsp Dried Mustard
1/4 tsp Pepper

In a saucepan on medium heat:
Butter, until melted.
Add:
Cornstarch
1/2 C  Orange Juice
Whisk well.
Stir in:
Remaining Orange Juice
Parsley
Lemon Juice
Orange Zest
Thyme
Mustard
Pepper

Cover and cook until it thickens.
Place Broccoli in a serving bowl and drizzle the sauce over it.
Serve warm.

Enjoy!
Peace in the Kitchen!