Granola Harvest Cake with Espresso Coffee Glaze

Here's a favorite Holiday Bundt Cake. I thought it was perfect for The Hippy in the Kitchen Blog.
It's served with a decadent Espresso Coffee Glaze.
I hope you take time to make and enjoy this cake. I know that I'll be baking it for Christmas.

Granola Harvest Cake with Espresso Coffee Glaze:

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10 - 12 C Bundt Pan, your choice of design, 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 Ingredients:
1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon

In a medium bowl:
Pour the boiling water over the granola and raisins.
Cool to Lukewarm.

In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.

In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.

While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
A toothpick in the center of the cake should come out clean.
Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto the rack, place it right side up and cool completely. (invert it twice)
Transfer the cake to a serving platter,
Drizzle with Espresso Coffee Glaze before serving.

Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened

Dissolve Coffee in the Milk.

In a small bowl, whisk together:
Sugar
Butter
Whisk well.

Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.

Enjoy!
Peace in the Kitchen!

Chocolate - Whiskey Bundt Cake from Epicurious Magazine

This recipe is part of  Epicurious magazine's, America's Best Recipes.
"Most of the alcohol in this cake cooks off, but - thankfully - a whiskey flavor remains."
I've adapted parts of the recipe while keeping the integrity of the original one.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10" Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, 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. Once you try this in a Bundt Pan, you'll never use any other for of greasing a pan.


1 C unsweetened Cocoa Powder (not Dutch Process) + 3 TBS for dusting the pan.( See picture and note at the end of the recipe.) I only use Hershey's Special Dark Cocoa Powder.
1 1/2 C Brewed Coffee
1/2 C Good Irish Whiskey
2 sticks of Butter (16 TBS) , cut into 1" pieces.
2 C Granulated Sugar
2 C Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
Confectioner's Sugar

After you brush the pan with Pan Release Mix, dust it with the 3 TBS of Cocoa Powder. Tap the pan to knock off the excess.

In a 3 quart, heavy saucepan, on medium high heat:
Coffee
Whiskey
Butter
1 C  of remaining Cocoa Powder
Heat until the Butter is melted.
Remove from heat.
Add:
Sugar
Whisk by hand for 1 minute.
Transfer to a large mixing bowl and set aside to cool for 5 minutes.

In a medium bowl:
Flour
Baking Soda
Salt
Whisk well.

In a small mixing bowl:
Eggs
Vanilla
Whisk well.
Add to cooled Chocolate mixture and whisk until well combined.
Add Flour mixture and whisk just until combined.
Pour into the prepared pan.
Bake for 40 - 50 minutes until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 2 hours.

Loosen the cake and place a cooling rack onto the pan, release the cake right side up onto the cooling rack. Place the rack on a sheet pan and dust the cake with Confectioner's sugar.

NOTE:
The cake improves with flavor if made at least 1 day ahead and kept in a cake keeper or wrapped in plastic wrap, at a cool room temperature.
It can be made up to 5 days ahead and refrigerated.
Bring to room temperature before serving.
Dust again with Confectioner's Sugar just before serving.

This is the only Cocoa Powder that I use in all
recipes that call for a Cocoa Powder.
I used to use Dutch Process until I researched it
and discovered that it's not really the best Cocoa Powder.
I recommend that you research it before making
any decisions about the product.

Enjoy!
Peace in the Kitchen!

Cranberry Crumb Cake

I love any recipe made with Cranberries. I have many recipes on the blog. This would make a good Thanksgiving or Christmas morning cake.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" round cake pan, brushed well with Pan Release Mix. (Crisco, Vegetable Oil, 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.

The Cake ingredients.
6 TBS Butter, room temperature.
3/4 C Granulated Sugar
2 large Eggs, room temperature.
1 tsp Vanilla
1 tsp Orange Zest
2/3 C Sour Cream
1 1/4 C Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 C Fresh Cranberries
Confectioner's Sugar for dusting each serving.

Crumb Topping ingredients.
1/4 C Granulated Sugar
1/3 C Brown Sugar
1 tsp Cinnamon
1/8 tsp Nutmeg
8 TBS (1stick) Butter, melted
1 1/3 C Flour

Cake directions.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat on high for 5 minutes.
Reduce speed to Low.
Add:
Eggs, one at a time.
Add:
Vanilla
Orange Zest
Sour Cream
Beat just to combine.

In a medium mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Gradually add this to the mixer on Low Speed.
Beat just to combine.
Spoon batter into the Cake Pan.

Crumb Topping directions.

In a medium bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Stir in the Butter.
Add Flour and mix with your hands to create a Crumble.
Sprinkle evenly over the Batter.
Bake for 40 - 45 minutes, until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.

To serve, dust each piece with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Crock Pot Pumpkin / Cranberry Bread

Sometimes I like to get out the Slow Cooker / Crock Pot and let it do all of the work Here's a great recipe to start with for the Fall Season.

Slow Cooker Pumpkin / Cranberry Bread

1 - 4 quart Slow Cooker / Crock Pot, sprayed with a non stick cooking spray.

3/4 C of canned Pumpkin
1/2 C Half & Half
2 TBS Brown Sugar
2 C Flour + 1 TBS Flour, divided
2 tsp Baking Powder
1 1/2 tsp Pumpkin Pie Spice
1/2 tsp Salt
4 TBS Cold Butter, cubed + 2 TBS Butter, melted, divided
3/4 C Dried Cranberries
1/2 C Maple Syrup
1/2 C Chopped Pecans

In a medium mixing bowl:
Pumpkin
Half & Half
Brown Sugar
Whisk well, set aside.

In a large mixing bowl:
2 C Flour
Baking Powder
Pumpkin Pie Spice
Salt
Whisk well.
Cut in the cold Butter with a Pastry Blender or 2 Forks, until pieces are Pea sized.
Add Pumpkin mixture to the Flour mixture, mix just until combined.

In a small mixing bowl:
Cranberries
1 TBS Flour
Toss until well coated.
Fold into the dough by hand.
Transfer the dough to the Slow Cooker.
Drizzle the Maple Syrup and Melted Butter over the dough.
Sprinkle with Pecans.

Cook on High, covered, for 2 - 2 1/2 hours.
Turn off the Slow Cooker.
Remove the lid and wipe off the condensation.
Cover the opening of the pot with paper towels and replace the lid.
Cool, covered for 45 minutes.

Enjoy!
Peace in the Kitchen!

Quick Crescent Pecan Bars from Pillsbury

This is one of Pillsbury's best Holiday desserts.
It's easy, quick and delicious.
Pillsbury now makes a seamless Crescent Dough.

Quick Crescent Pecan Bars

I've adapted it slightly.

Here's what you'll need.
Preheat the oven to 350 degrees.
1 - 9"X13" baking pan. un greased.

1- (8oz.) package of Pillsbury Crescent Recipe Creations. (Refrigerated Seamless Dough Sheet).
1 C Chopped Pecans
1/2 C Granulated Sugar
1/2 C Corn Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten

Unroll the dough and cut it into 2 long rectangles.
Place them in the pan.
Press into the bottom and 1/2" up the sides to form the crust.
Bake for 18 minutes.

In a medium mixing bowl:
Pecans
Sugar
Corn Syrup
Butter
Vanilla
Egg
Whisk well and pour over the crust.
Bake an additional 18 - 22 minutes.
It should be Golden Brown.
Remove the pan to a rack and cool 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Palets de Dames, Lille Style. A preview recipe from the upcoming book by Dorie Greenspan," Baking Chez Moi"

Dorie Greenspan is one of my favorite bakers. I recently pre-ordered her new cookbook, "Baking Chez Moi". If you haven't heard about it, and you have a passion for baking, I highly recommend it. I have other books by Dorie and I also share a passion for France like she does. Here is one of the recipes from her upcoming cookbook. Enjoy!

Palets de Dames, Lille Style
Makes about 40 cookies
The word palet means “puck,” and you find it used most often by chocolatiers, who make pucks of ganache and enrobe them in chocolate. But the only thing puckish about these cookies is their adorableness. With wide, flat uppers iced in white, and rounded bottoms, they look like toy tops or open parasols. I saw these cookies in all sizes in every pâtisserie I visited in Lille, the northern French city that borders Belgium. Then I saw them finished with melted rose pralines, the red candies that are the sweet symbol of Lyon, the gastronomic capital of the Rhône- Alpes region. And everywhere I saw them, I bought them—the combination of cakeish cookie and sweet icing is irresistible.
While a plain icing made with confectioners’ sugar is the tradition in Lille, there’s no reason not to have a little fun with these. Think about adding food coloring to the icing or dividing the icing and creating a few tints. And to make these already festive cookies even more so, you can speckle the still-wet glaze with sanding sugar.

For the cookies
9 tablespoons (41⁄2 ounces;128 grams) unsalted butter, at room temperature 2/3 cup (132 grams) sugar
Pinch of fine sea salt
2 large eggs, at room temperature
1⁄4 teaspoon pure vanilla extract
11⁄4 cups (170 grams) all-purpose flour
For the icing
1 cup (120 grams) confectioners’ sugar, sifted About 11⁄2 tablespoons whole milk
A few drops of freshly squeezed lemon juice
To make the cookies:
~ Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until smooth and creamy. Add the sugar and salt and beat for another 2 to 3 minutes, until the mixture is again smooth and creamy. Add the eggs one at a time, beating for 1 minute after each egg goes in. Don’t be discouraged if the mixture curdles; it will be fine as soon as you add the flour.

~ Beat in the vanilla extract. Reduce the mixer speed to low and add the flour in 3 additions, mixing only until it disappears after each addition. You’ll have a very soft dough that might look more like a cake batter than a cookie dough.

~ Scrape the dough into a bowl, press a piece of plastic film against the surface to create an airtight seal and chill the dough for at least 1 hour, or until it is firm. (The dough can be wrapped airtight and kept in the refrigerator for up to 2 days.)

~ When you’re ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

~ You need about 2 teaspoons of dough for each cookie. You can use a small (2- teaspoon capacity) cookie scoop—my favorite tool for this job—or you can use a spoon to scoop out rounded teaspoonfuls of dough, in which case it’s best to roll the dough gently between your palms to form balls. Place the scoops or balls of dough about 2 inches apart on the baking sheet.

~ Bake for 7 to 9 minutes, or until the cookies are set and just slightly brown around the edges. Carefully transfer the cookies to a rack and allow them to cool to room temperature. Repeat with the remaining dough, cooling the baking sheet between batches.

~ To make the icing: Put the confectioners’ sugar in a wide bowl and add 1 tablespoon milk and the lemon juice. Using a small whisk or a fork, stir until you have a smooth icing that forms a ribbon when the whisk or fork is lifted. If the icing is too thick to flow smoothly, add more milk; you might need even more than 11⁄2 tablespoons milk total, in which case it’s best to add the additional milk in nano-droplets.

~ One by one, pick up the cookies and dip one side into the icing, then lift the cookie up and give it a little twirl, so that the excess icing falls back into the bowl. Put the cookie icing side up on a rack and let the icing dry and firm at room temperature.

Serving: A cup of coffee, a palet de dames and la vie est belle.
Storing: Once the icing is dry, the cookies can be put in a covered container; they’ll keep for up to 3 days at room temperature. Because of the icing, the finished cookies can’t be frozen. However, if you’d like, you can pack the undipped cookies airtight and freeze them for up to 2 months; defrost and then ice them.

Enjoy!
Peace in the Kitchen! 

Pumpkin Cornmeal Cake in a Cast Iron Skillet

One of my favorite Cast Iron Skillet desserts is my Blueberry/Blackberry Cornmeal Cake.  I make it in the Summer when the berries are in season.You can search it on the blog.
Here's another great Cast Iron Skillet Cake recipe for Fall.

Pumpkin Cornmeal Cake in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, 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:
1 1/2 C Cake Flour
1/2 C Cornmeal
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp ground Ginger
1/2 tsp Nutmeg
1/8 tsp ground Cloves
1/2 C Coconut Oil
1 C Brown Sugar
2 large Eggs
1/2 C Sour Cream
1/2 C  100% Pure Pumpkin Puree (not Pumpkin Pie filling) Photograph to follow.
1/4 C Buttermilk

Topping:
1/4 C Brown Sugar
1/4 C All Purpose Flour
6 TBS Cold Butter, cubed
1/4 tsp Salt
1/3 C Roasted and Salted Pepitas. (see note and photograph below)

Glaze:
2 TBS Buttermilk
3/4 C Confectioner's Sugar

Preparation:

Dry Ingredients.

In a large mixing bowl:
Cake Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Cinnamon
Ginger
Nutmeg
Clove
Whisk well, set aside.

Wet Ingredients.

In a small mixing bowl:
Sour Cream
Pumpkin Puree
Buttermilk
Whisk well, set aside.

In a Stand Mixer with a Paddle Attachment:
Coconut Oil
Brown Sugar
Beat for 3 minutes on low speed.
Add: (with mixer on low speed)
Eggs, one at a time, scraping the bowl after each addition.
Add:
Dry ingredients and Wet ingredients to the mixer in 3 addition, starting with Dry and ending with Wet. Beating after each addition, just to combine. Don't over mix the batter.

Pour into the prepared skillet.
Bake 20 minutes.
While the cake is baking, make the Topping.

Topping Preparation.

In a medium bowl:
Brown Sugar
All Purpose Flour
Cinnamon
Butter
Salt
Mix with your hands, or 2 forks, to create a crumble.
Mix in the Pepitas by hand.
Sprinkle evenly over the baked cake and continue baking for an additional 25 - 30 minutes. A toothpick in the center should come out clean.
Remove the skillet to a rack and cool completely.

Make the Glaze.

In a small bowl:
Confectioner's Sugar
Slowly whisk in the Buttermilk by hand, 1/4 C at a time.
Continue whisking until smooth.
Drizzle evenly over the cooled cake.
Serve from the skillet!


NOTE:
Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed , the edible seed of a pumpkin or other cultivar of squash (genus Curcubita). The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

Enjoy!
Peace in the Kitchen!