This is a recipe that I got from friends in France.
It may sound unusual to Americans, but these cookies are delicious.
1/2 pound butter, room temperature
2 C Sugar
3 eggs, room temperature, beaten
1 C Ricotta Cheese
1 C French Goat Cheese
4 C flour
1 TBS salt
1 tsp Baking Soda
1 TBS Vanilla
Icing:
2 C confectioner's sugar, sifted
2 TBS vanilla
2 TBS whole milk
In a stand mixer with a paddle attachment:
Cream together butter and sugar until creamy and smooth
Add:
eggs
ricotta cheese
goat cheese
Blend well
Add:
flour
salt
baking soda
vanilla
Blend well
Line a baking sheet with parchment paper.
Using a 1 1/2" cookie scoop, drop dough onto the pan.
Bake at 350 degrees for 10 - 12 minutes.
They will be lightly browned.
Cool on the pan for 5 minutes.
Transfer to a wire rack to cool completely.
Icing:
In a bowl, mix:
Confectioner's sugar
Vanilla
Milk
Put aside until ready to ice cookies.
Place the rack of cookies on top of a sheet pan and spoon icing over cookies.
Allow to dry before serving.
Enjoy!
Peace in the Kitchen!
Sunday, September 21, 2014
Aunt Faye's Christmas Cookie
This is another Christmas Cookie Recipe from Aunt Faye.
1/2 C Raisins
1 C Vegetable Shortening
1 1/2 C packed Brown Sugar
1/4 C Molasses
3 Eggs
3 1/2 C Sifted Flour
1.2 tsp Salt
1 tsp Baking Soda
3 tsp Cinnamon
1/4 tsp Clove
1/2 tsp Nutmeg
1/4 tsp Allspice
1 C chopped Walnuts
1 C peeled & finely chopped Apple ( I prefer Jonagold Apples)
Rinse Raisins in Hot Water, dry them
Cream Shortening and Sugar in a stand mixer ( until creamy) This can be mixed for up to five minutes.
Add Molasses
Add Eggs, one at a time
Sift in a separate bowl:
Flour
Salt
Baking Soda
Cinnamon
Clove
Nutmeg
Allspice
Add this mixture to the Shortening mixture.
Mix lightly
Fold in Walnuts Apples, Raisins
Drop by spoonfuls onto a Parchment Paper lined, or Silpat lined Cookie Sheet. ( I use a cookie scoop)
Bake at 350 degrees for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
Pillsbury Layered Cookie Bars
This is an adaptation of a recipe from Pillsbury.
I changed a few things to make it different and personal.
Here's what you will need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan sprayed with a Vegetable Cooking Spray. I use my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it refrigerated in a jar until I need it. I always have some available for all of my baking needs.
1 (16.5oz) roll of Pillsbury refrigerated Chocolate Chip cookie dough.
1/2 C finely crushed Nabisco Vanilla Wafers
2 C Chocolate Chips
1 C Flaked Coconut
1 C Chopped Pecans
1 (14oz.) can of Sweetened Condensed Milk.
Break up the cookie dough and sprinkle it evenly into the pan.
Press the dough to form a crust.
Layer the following over the crust:
Chocolate Chips
Cookie Crumbs
Coconut
Pecans
Drizzle evenly with Sweetened Condensed Milk.
Bake for 35 - 45 minutes, edges will be golden brown.
The center may not appear to be set but it will after cooling for at least 2 hours.
Cool Completely before cutting into squares.
Enjoy!
Peace in the Kitchen!
I changed a few things to make it different and personal.
Here's what you will need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan sprayed with a Vegetable Cooking Spray. I use my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it refrigerated in a jar until I need it. I always have some available for all of my baking needs.
1 (16.5oz) roll of Pillsbury refrigerated Chocolate Chip cookie dough.
1/2 C finely crushed Nabisco Vanilla Wafers
2 C Chocolate Chips
1 C Flaked Coconut
1 C Chopped Pecans
1 (14oz.) can of Sweetened Condensed Milk.
Break up the cookie dough and sprinkle it evenly into the pan.
Press the dough to form a crust.
Layer the following over the crust:
Chocolate Chips
Cookie Crumbs
Coconut
Pecans
Drizzle evenly with Sweetened Condensed Milk.
Bake for 35 - 45 minutes, edges will be golden brown.
The center may not appear to be set but it will after cooling for at least 2 hours.
Cool Completely before cutting into squares.
Enjoy!
Peace in the Kitchen!
Christmas Figgy Pudding Cookies
Figgy Pudding makes me think of England during the time of Charles Dickens. It evokes images of Christmas and Jolly Old England.
I love the idea of a Figgy Cookie.
1 1/2 C Flour
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Cinnamon
10 Large Dried Turkish Figs , finely diced
1 C Milk
Zest of 1 Orange
3/4 C (1 1/2 sticks) Butter, softened
3/4 C Confectioner's Sugar
1 large Egg
Brandy Glaze:
1/2 C Powdered Sugar
1/2 C Butter, softened
2 TBS Brandy
1/2 tsp Vanilla
Cookie Instructions:
In a small bowl:
Flour
Salt
Nutmeg
Cinnamon
Whisk and set aside.
In a saucepan on low heat:
Diced Figs
Milk
Stir occasionally for 15 minutes.
In a Stand Mixer with a paddle attachment:
Butter (3/4 C)
Mix on medium - high for 2 minutes, until fluffy.
Sift 3/4 C of the Confectioner's Sugar into the Butter, until smooth.
Add Egg and reduce to low speed.
Add Flour mixture just until combined.
Strain the Figs
Add them along with the zest to the dough.
Fold, by hand, until all ingredients are evenly distributed.
Wrap dough in plastic wrap and refrigerate 2 hours.
Preheat oven to 350 degrees.
Roll out dough on a floured surface to 1/8" thick.
Cut cookies with a 2" round cookie cutter.
Place on a Parchment Paper lined Sheet Pan 1" apart.
Bake for 10 - 12 minutes. Edges should be golden brown.
Remove from the oven and cool 10 minutes on the sheet pan.
Transfer cookies to a cooling rack until completely cooled.
Brandy Glaze Instructions:
In a saucepan on medium - low heat:
Combine all Glaze ingredients and stir until the sauce is smooth.
Use a fork and drizzle the warm glaze over the cookies.
Allow the drizzle to cool before serving.
Enjoy!
Peace in the Kitchen!
I love the idea of a Figgy Cookie.
1 1/2 C Flour
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Cinnamon
10 Large Dried Turkish Figs , finely diced
1 C Milk
Zest of 1 Orange
3/4 C (1 1/2 sticks) Butter, softened
3/4 C Confectioner's Sugar
1 large Egg
Brandy Glaze:
1/2 C Powdered Sugar
1/2 C Butter, softened
2 TBS Brandy
1/2 tsp Vanilla
Cookie Instructions:
In a small bowl:
Flour
Salt
Nutmeg
Cinnamon
Whisk and set aside.
In a saucepan on low heat:
Diced Figs
Milk
Stir occasionally for 15 minutes.
In a Stand Mixer with a paddle attachment:
Butter (3/4 C)
Mix on medium - high for 2 minutes, until fluffy.
Sift 3/4 C of the Confectioner's Sugar into the Butter, until smooth.
Add Egg and reduce to low speed.
Add Flour mixture just until combined.
Strain the Figs
Add them along with the zest to the dough.
Fold, by hand, until all ingredients are evenly distributed.
Wrap dough in plastic wrap and refrigerate 2 hours.
Preheat oven to 350 degrees.
Roll out dough on a floured surface to 1/8" thick.
Cut cookies with a 2" round cookie cutter.
Place on a Parchment Paper lined Sheet Pan 1" apart.
Bake for 10 - 12 minutes. Edges should be golden brown.
Remove from the oven and cool 10 minutes on the sheet pan.
Transfer cookies to a cooling rack until completely cooled.
Brandy Glaze Instructions:
In a saucepan on medium - low heat:
Combine all Glaze ingredients and stir until the sauce is smooth.
Use a fork and drizzle the warm glaze over the cookies.
Allow the drizzle to cool before serving.
Enjoy!
Peace in the Kitchen!
Upside - Down Pizza Casserole
This recipe was in One Pan Recipes from Better Homes and Gardens Magazine's Special Edition.
I'm on a committee that critiques and chooses magazine covers. This is one that I critiqued and liked. I found it at a local grocery store and bought it.
It's a family friendly casserole and perfect to share at any gathering with friends and family.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 2 quart, rectangular baking dish, sprayed with a vegetable cooking spray.
1 1/2 pounds of lean Ground Bulk Italian Sausage or a Vegetarian Fresh Italian Sausage that I use. ( Gimme Lean Vegetarian Fresh Ground Sausage)
1 1/2 C sliced fresh Mushrooms (about 4 oz.)
1 - (15oz.) can of Tomato Sauce with Italian Seasoning
1/4 C sliced Black or Green Olives (your choice, or a combination of both)
1 1/2 C shredded Mozzarella Cheese
1 - (13.8oz.) package of refrigerated Pizza Dough
Milk
Fresh, shredded Parmesan Cheese (this is not Grated Parmesan)
Red Pepper Flakes
In a large skillet, on medium heat:
Sauté the Sausage with the Mushrooms, until the Sausage is browned.
Add:
Tomato Sauce
Olives
Heat thoroughly.
Transfer to the casserole dish.
Sprinkle with Shredded Mozzarella Cheese.
Cut the Pizza Dough into triangles and top the Casserole with the pieces.
Brush lightly with milk and sprinkle lightly with Fresh Shredded Parmesan Cheese .
Bake uncovered for 20 - 25 minutes, until golden brown.
Remove casserole to a rack, sprinkle evenly with Red Pepper Flakes to taste and cool to 5 minutes.
Enjoy!
Peace in the Kitchen!
I'm on a committee that critiques and chooses magazine covers. This is one that I critiqued and liked. I found it at a local grocery store and bought it.
It's a family friendly casserole and perfect to share at any gathering with friends and family.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 2 quart, rectangular baking dish, sprayed with a vegetable cooking spray.
1 1/2 pounds of lean Ground Bulk Italian Sausage or a Vegetarian Fresh Italian Sausage that I use. ( Gimme Lean Vegetarian Fresh Ground Sausage)
1 1/2 C sliced fresh Mushrooms (about 4 oz.)
1 - (15oz.) can of Tomato Sauce with Italian Seasoning
1/4 C sliced Black or Green Olives (your choice, or a combination of both)
1 1/2 C shredded Mozzarella Cheese
1 - (13.8oz.) package of refrigerated Pizza Dough
Milk
Fresh, shredded Parmesan Cheese (this is not Grated Parmesan)
Red Pepper Flakes
In a large skillet, on medium heat:
Sauté the Sausage with the Mushrooms, until the Sausage is browned.
Add:
Tomato Sauce
Olives
Heat thoroughly.
Transfer to the casserole dish.
Sprinkle with Shredded Mozzarella Cheese.
Cut the Pizza Dough into triangles and top the Casserole with the pieces.
Brush lightly with milk and sprinkle lightly with Fresh Shredded Parmesan Cheese .
Bake uncovered for 20 - 25 minutes, until golden brown.
Remove casserole to a rack, sprinkle evenly with Red Pepper Flakes to taste and cool to 5 minutes.
Enjoy!
Peace in the Kitchen!
unicorn poop cookies, recipe and video!
"a long time ago, when the earth was green,
there were more kinds of animals than you've ever seen.
They'd run around free while the earth was being born,
and the loveliest of them all was the unicorn!"
This is such a perfect recipe for The Hippy in the Kitchen!
I am simply posting the link to the video of a girl showing us all how to make these Far Out cookies!
http://kidsactivitiesblog.com/53796/unicorn-poop-cookies
Enjoy!
Peace in the Kitchen!
there were more kinds of animals than you've ever seen.
They'd run around free while the earth was being born,
and the loveliest of them all was the unicorn!"
This is such a perfect recipe for The Hippy in the Kitchen!
I am simply posting the link to the video of a girl showing us all how to make these Far Out cookies!
http://kidsactivitiesblog.com/53796/unicorn-poop-cookies
Enjoy!
Peace in the Kitchen!
Friday, September 19, 2014
Chipotle and Rosemary Nuts from Ina Garten
Just when I thought I had every Nut recipe possible, I discovered this one from Ina Garten.
I've adapted it without changing the integrity of the original recipe.
I plan on making these for the Holidays.
I've adapted it without changing the integrity of the original recipe.
I plan on making these for the Holidays.
Vegetable oil
3 C whole roasted unsalted cashews
2 C walnut halves
2 C pecan halves
1/2 C whole almonds
1⁄3 C pure maple syrup
1/4 C light brown sugar
3 TBS freshly squeezed orange juice
2 tsp chipotle powder
4 TBS minced fresh rosemary leaves, divided
Kosher salt
3 C whole roasted unsalted cashews
2 C walnut halves
2 C pecan halves
1/2 C whole almonds
1⁄3 C pure maple syrup
1/4 C light brown sugar
3 TBS freshly squeezed orange juice
2 tsp chipotle powder
4 TBS minced fresh rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees.
Brush a rimmed sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Using your hands,toss to coat the nuts evenly. Add 2 TBS of the rosemary and 2 tsp of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
Enjoy!
Peace in the Kitchen!
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