I found this recipe on a blog that I follow. I researched several recipes and I have to give credit to Katrina's Kitchen for this one. There are several variations available but I think this one is the best. I believe in crediting fellow bloggers when I discover a recipe that I really like. I know that many people copy recipes and never credit the origin. I've adapted the recipe without changing the integrity of the original one.
This is simply a great fall snack that needs no other explanation!
Here's what you'll need:
Preheat the oven to 200 degrees.
1 - sheet pan lined with foil and lightly sprayed with a vegetable cooking spray.
1 - 16oz. bag of Sourdough Pretzel Nuggets
2/3 C Vegetable Oil
1/3 C Brown Sugar
2 TBS Cinnamon
Granulated Sugar
Salt
In a large mixing bowl:
Oil
Brown Sugar
Cinnamon
Whisk well.
Add Pretzel Nuggets and stir to coat well.
Transfer to the sheet pan in a single layer.
Bake for 10 - 15 minutes.
Remove the pan and cool completely.
Transfer the Nuggets to a serving bowl.
Enjoy!
Peace in the Kitchen!
Sunday, October 5, 2014
Cast Iron Sweet Potato Casserole
The perfect Fall Casserole for Thanksgiving Dinner.
This has always been a family favorite. I think every family has their favorite version of this casserole.
Cast Iron Sweet Potato Casserole.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9"-10" Cast Iron Skillet sprayed with Vegetable Cooking Spray
3 - 4 C mashed Sweet Potatoes. You can use fresh roasted, fresh boiled or canned.
1/2 C Butter, melted
1/3 C Heavy Cream
1/2 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Vanilla
2 Eggs, beaten
1/8 tsp Salt
Crumble:
1 C Brown Sugar
1 C Flour
1 C chopped Pecans
6 TBS Butter, cold, cubed
In a large mixing bowl:
Sweet Potatoes
Butter
HeavyCream
Granulated Sugar
Brown Sugar
Vanilla
Egg
Salt
Whisk well.
Spoon into skillet.
In a medium mixing bowl:
Brown Sugar
Flour
Pecans
Mix well by hand.
Work in the cold Butter with your hands to create a Crumble.
Sprinkle evenly over the Sweet Potatoes.
Bake for 25 0 35 minutes.
Enjoy!
Peace in the Kitchen!
This has always been a family favorite. I think every family has their favorite version of this casserole.
Cast Iron Sweet Potato Casserole.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9"-10" Cast Iron Skillet sprayed with Vegetable Cooking Spray
3 - 4 C mashed Sweet Potatoes. You can use fresh roasted, fresh boiled or canned.
1/2 C Butter, melted
1/3 C Heavy Cream
1/2 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Vanilla
2 Eggs, beaten
1/8 tsp Salt
Crumble:
1 C Brown Sugar
1 C Flour
1 C chopped Pecans
6 TBS Butter, cold, cubed
In a large mixing bowl:
Sweet Potatoes
Butter
HeavyCream
Granulated Sugar
Brown Sugar
Vanilla
Egg
Salt
Whisk well.
Spoon into skillet.
In a medium mixing bowl:
Brown Sugar
Flour
Pecans
Mix well by hand.
Work in the cold Butter with your hands to create a Crumble.
Sprinkle evenly over the Sweet Potatoes.
Bake for 25 0 35 minutes.
Enjoy!
Peace in the Kitchen!
Saturday, October 4, 2014
Spinach Artichoke Dips / Artichoke Dips, Spinach Dips....... etc. A collection of my favorites!
I've tried every Spinach Artichoke recipe I can find. I haven't found the perfect one yet. I have a favorite one that I've posted on the blog, but it was adapted from a recipe.
This another adapted recipe. I like the convenience of the Crock Pot and the fact that it will stay warm during an entire party.
I've posted additional favorites at the end of this recipe.
I'll begin with a Poem!
Ode to the Artichoke, Terry Mosher!
I gave a dinner party, and I served some artichokes!
The guests began to laugh and make rude remarks and jokes.
They said, " these things could stick us" and they threw them on the floor.
I turned around, I walked away and thought I'd just ignore!
Then, I jumped up on the table and I began to say:
"what would you expect from a vegetarian, a meat filled, appetizer tray"?
Yes, artichokes are prickly, but I promise they won't hurt.
If you pick them up and eat them, I will serve a nice dessert!
The guests looked quite embarrassed and they said " we have to go",
leaving artichokes all over, on the table and below!
So, I picked them up and placed them in the fridge, upon a shelf.
And everyday, for breakfast, I enjoy one by myself!
Peace in the Kitchen!
Crock Pot Spinach Artichoke Dip:
1 (10 oz.) bag of Baby Spinach Leaves, roughly chopped
1 (14oz.) can of Artichoke Hearts
1/2 C Sour Cream
1/2 C Mayonnaise
1/2 C Onion, roughly chopped1/4 C grated Parmesan Cheese
1 C Shredded Sharp Cheddar Cheese
1/4 C Heavy Cream
1 (8oz.) package of Cream Cheese, cubed
1 tsp Adobo Seasoning
Salt and Pepper to taste
Spray a Crock Pot with a Vegetable Cooking Spray.
Mix all ingredients together in a large mixing bowl.
Pour into the Crock Pot.
Cook on High for 2 hours.
Stir well, reduce heat and keep warm to serve.
Enjoy!
Peace in the Kitchen!
Baked Artichoke - Jalapeño Parmesan Dip / Ellise Pierce
I was checking out some of my favorite blogs this morning and I love to keep in touch with a fellow Texan, fellow Francophile and friend, Ellise Pierce. She is the author of Cowgirl Chef, Texas Cooking with a French Accent. If you haven't gotten a copy of her cookbook, I highly recommend it. I refer to Ellise as my "friend". Actually, I've only met her once. Have you ever met someone for the first time and you feel a kindred spirit? That's how I felt when I first met her. I took a cooking class from Ellise and immediately felt that I had known her all my life. We share our Texas roots and our love of France. I love everything she cooks and I like the way she teaches cooking! We keep in touch and she has published one of my recipes in her column. Ellise, Merci pour tout ce que tu fait dans la cuisine!
A la prochaine classe!
I love this recipe!
Ellise talks about her love for rustic and vintage cookware. You know, those vintage bowls and bakeware that your grandmother and great grandmother mixed recipes in and baked in? Those well used pieces of bakeware that you find in French Flea Markets? Well, I have the same passion. My latest is baking in a Bram and I will bake this recipe in my Bram.
Enjoy!
Peace in the Kitchen!
Aunt Faye's Artichoke Spinach Dip
2 (8oz.) cans of artichoke hearts or bottoms, drained
It's Hatch Chile time at Central Market in Texas.
That means that there is an abundance of Green Chiles available for making all kinds of recipes using Hatch Green Chiles.
It only takes place once a year.
I stock up on the Chiles, freeze them and use them through out the year.
I have a collections of recipes using the Hatch, New Mexico Green Chile.
Here's a Dip using Hatch Chiles:
This is simply an adaptation of a very popular Artichoke Dip.
1 can (14oz.) artichokes, drained and chopped
1 C finely diced Roasted Hatch Chiles, your choice of Mild or Hot
1 C mayonnaise
1 1/2 C grated parmesan cheese
Mix all ingredients together in a 2 qt. baking dish
Bake at 350 degrees for 25 - 30 minutes
Serve with crackers or....... here in Texas, we serve with Tortilla Chips!
Enjoy!
Peace in the Kitchen!
Baked Artichoke Bruschetta:
This is an appetizer on the menu at a New York City Cafe.
After I made this, I made some notes with the photographs below. I really need to re write the recipe.
I've adapted it slightly, not changing the integrity of the original recipe.
I love recipes from Cafes, Bistros and Bars.
I recently discovered recipes from Brooklyn's Flatbush Farm & Bar (N).
They use fresh and organic products.
I also posted their recipe for Rhubarb Rice Pudding.
2 large jalapenos, small dice
4 (9oz.) boxes of frozen artichokes, thawed, drained, finely chopped.
After making this I realized that the artichokes need to be well chopped. The pieces were too large to enjoy as a spread. I ended up pulsing them in a food processor. You won't have to do this if you chop them well in the beginning. I also felt that the taste was a bit bland. I would add more spice in some way. I tasted a lot of lemon. I may increase the Tabasco the next time and maybe try adding some Adobo Seasoning and a can of Diced Green Chiles. After all, I live in Texas!
3/4 C mayonnaise
3/4 C fresh grated Parmesan Cheese, divided
1 clove of garlic, minced
1 TBS fresh lemon juice
Zest of 1 lemon
1 tsp sea salt
1 tsp Tabasco Sauce
1 C shredded Sharp White Cheddar Cheese
Slices of Toasted French Baguette
Preheat the oven to 350 degrees.
In a bowl:
Artichokes
Jalapeno
Mayonnaise
3/4 C Parmesan Cheese
Garlic
Lemon Juice
Lemon Zest
Salt
Tabasco Sauce
Mix Well
Pour into a 1 quart Gratin Dish
Bake at 350 degrees for 15 minutes
1C White Cheddar Cheese and broil for 2 minutes until browned and bubbly.
Serve on toasted slices of French Baguette Bread.
Hot Spinach / Artichoke Dip:
Just another Spinach artichoke dip, and a very good one!
1 - (10oz.) package of frozen chopped spinach
2 - (13 3/4 oz.) cans of Artichoke hearts
1/2 C mayonnaise
1/2 C sour cream
1 C grated parmesan
1 C grated pepper jack cheese
Spray a 2quart casserole dish with a vegetable cooking spray.
Microwave the spinach 5 minutes and squeeze dry.
Drain artichokes and chop coarsely in a food processor.
Combine all ingredients , except the cheese, in a large bowl, Stir well.
Transfer the mixture to the casserole dish.
Sprinkle cheese evenly over the top.
Bake at 350 degrees for 30 minutes.
Enjoy!
Peace in the Kitchen!
These are three of my favorite original Spinach Dip Recipes.
In Texas, we love spicy food. We also love Dips. We eat a lot of Chile con Queso or, Cheese Dip. It can be white or yellow or ..........Spinach, Hot or Cold, your choice! Dip #1 is served cold and Dip#2 is served hot! I added the classic All American Knorr Spinach Dip at the end of this post with a story.
Texas Spinach Dip #1
1/2 C Mayonnaise
1/2 C Sour Cream
2 TBS Olive Oil
1/2 C Chopped Pecans
1/4 C diced Onion
1/2 tsp Cumin
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
1/8 tsp Cayenne Pepper
Salt to taste
2- 10oz packages of Frozen Spinach, thawed and squeezed dry.
In a skillet:
Heat Olive Oil.
Add Onion and Pecans.
Saute 5 minutes.
Add all spices including Salt to taste.
Mix all ingredients in a large mixing bowl.
Cover and refrigerate for at least 1 hour.
Serve cold with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Texas Spinach Dip #2
8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese, grated
1 4.5 oz. can of Diced Green Chiles
1/4 C diced Onion
1 Roma Tomato, seeded and diced
1/2 tsp cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
2 - 10 oz. packages of Frozen Spinach, thawed and squeezed dry.
Fold all ingredients together in a large mixing bowl.
Pour into a 2 quart Casserole Dish.
Bake at 400 degrees for 10 - 12 minutes.
Serve Hot with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
This another adapted recipe. I like the convenience of the Crock Pot and the fact that it will stay warm during an entire party.
I've posted additional favorites at the end of this recipe.
I'll begin with a Poem!
Ode to the Artichoke, Terry Mosher!
I gave a dinner party, and I served some artichokes!
The guests began to laugh and make rude remarks and jokes.
They said, " these things could stick us" and they threw them on the floor.
I turned around, I walked away and thought I'd just ignore!
Then, I jumped up on the table and I began to say:
"what would you expect from a vegetarian, a meat filled, appetizer tray"?
Yes, artichokes are prickly, but I promise they won't hurt.
If you pick them up and eat them, I will serve a nice dessert!
The guests looked quite embarrassed and they said " we have to go",
leaving artichokes all over, on the table and below!
So, I picked them up and placed them in the fridge, upon a shelf.
And everyday, for breakfast, I enjoy one by myself!
Peace in the Kitchen!
Crock Pot Spinach Artichoke Dip:
1 (10 oz.) bag of Baby Spinach Leaves, roughly chopped
1 (14oz.) can of Artichoke Hearts
1/2 C Sour Cream
1/2 C Mayonnaise
1/2 C Onion, roughly chopped1/4 C grated Parmesan Cheese
1 C Shredded Sharp Cheddar Cheese
1/4 C Heavy Cream
1 (8oz.) package of Cream Cheese, cubed
1 tsp Adobo Seasoning
Salt and Pepper to taste
Spray a Crock Pot with a Vegetable Cooking Spray.
Mix all ingredients together in a large mixing bowl.
Pour into the Crock Pot.
Cook on High for 2 hours.
Stir well, reduce heat and keep warm to serve.
Enjoy!
Peace in the Kitchen!
Baked Artichoke - Jalapeño Parmesan Dip / Ellise Pierce
I was checking out some of my favorite blogs this morning and I love to keep in touch with a fellow Texan, fellow Francophile and friend, Ellise Pierce. She is the author of Cowgirl Chef, Texas Cooking with a French Accent. If you haven't gotten a copy of her cookbook, I highly recommend it. I refer to Ellise as my "friend". Actually, I've only met her once. Have you ever met someone for the first time and you feel a kindred spirit? That's how I felt when I first met her. I took a cooking class from Ellise and immediately felt that I had known her all my life. We share our Texas roots and our love of France. I love everything she cooks and I like the way she teaches cooking! We keep in touch and she has published one of my recipes in her column. Ellise, Merci pour tout ce que tu fait dans la cuisine!
A la prochaine classe!
I love this recipe!
Ellise talks about her love for rustic and vintage cookware. You know, those vintage bowls and bakeware that your grandmother and great grandmother mixed recipes in and baked in? Those well used pieces of bakeware that you find in French Flea Markets? Well, I have the same passion. My latest is baking in a Bram and I will bake this recipe in my Bram.
Baked Artichoke-Jalapeno Parmesan Dip
INGREDIENTS
INGREDIENTS
1 14 oz can artichoke hearts, drained
4 cloves garlic
½ cup Parmesan cheese, grated
1 cup plain or Greek yogurt
10-12 sliced jalapenos (pickled)
10 sundried tomatoes
¼ teaspoon sea salt (to taste)
¼ teaspoon cayenne pepper
4 cloves garlic
½ cup Parmesan cheese, grated
1 cup plain or Greek yogurt
10-12 sliced jalapenos (pickled)
10 sundried tomatoes
¼ teaspoon sea salt (to taste)
¼ teaspoon cayenne pepper
Preheat oven to 350 F.
In a food processor, puree the garlic until finely chopped. Add sun dried tomatoes and pulse until finely chopped. Add artichoke hearts and jalapeno peppers and pulse one or two times, making sure not to puree the artichoke hearts or peppers. You want this to be chunky.
In a bowl, whisk together the yogurt, Parmesan cheese, sea salt, and cayenne pepper.
Fold the artichoke-pepper mixture into the bowl, mix well and pour into a baking dish.
Sprinkle more grated Parmesan on top.
Bake uncovered for 45 minutes or until heated through and cheese on top starts to brown.
Serve with toasted pita chips, or crispy bread – and champagne!
 |
| this is my Bram, it's one of my favorite baking dishes |
Enjoy!
Peace in the Kitchen!
Aunt Faye's Artichoke Spinach Dip
2 (8oz.) cans of artichoke hearts or bottoms, drained
1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.
1/4 C chopped fresh parsley
3 TBS minced shallot or green onion
1 large clove of garlic, mashed
2 TBS fresh lemon juice
2 tsp fresh dill
1 C mayonnaise
2 C sour cream
1 TBS Dijon mustard
salt and pepper to taste
Roughly chop artichokes in a food processor or they can be pureed!
Add all ingredients, by hand, in a large bowl until well combined.
It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.
If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!
Enjoy!
Peace in the Kitchen!
Hatch Chile Artichoke DipIt's Hatch Chile time at Central Market in Texas.
That means that there is an abundance of Green Chiles available for making all kinds of recipes using Hatch Green Chiles.
It only takes place once a year.
I stock up on the Chiles, freeze them and use them through out the year.
I have a collections of recipes using the Hatch, New Mexico Green Chile.
Here's a Dip using Hatch Chiles:
This is simply an adaptation of a very popular Artichoke Dip.
1 can (14oz.) artichokes, drained and chopped
1 C finely diced Roasted Hatch Chiles, your choice of Mild or Hot
1 C mayonnaise
1 1/2 C grated parmesan cheese
Mix all ingredients together in a 2 qt. baking dish
Bake at 350 degrees for 25 - 30 minutes
Serve with crackers or....... here in Texas, we serve with Tortilla Chips!
Enjoy!
Peace in the Kitchen!
Baked Artichoke Bruschetta:
This is an appetizer on the menu at a New York City Cafe.
After I made this, I made some notes with the photographs below. I really need to re write the recipe.
I've adapted it slightly, not changing the integrity of the original recipe.
I love recipes from Cafes, Bistros and Bars.
I recently discovered recipes from Brooklyn's Flatbush Farm & Bar (N).
They use fresh and organic products.
I also posted their recipe for Rhubarb Rice Pudding.
2 large jalapenos, small dice
4 (9oz.) boxes of frozen artichokes, thawed, drained, finely chopped.
After making this I realized that the artichokes need to be well chopped. The pieces were too large to enjoy as a spread. I ended up pulsing them in a food processor. You won't have to do this if you chop them well in the beginning. I also felt that the taste was a bit bland. I would add more spice in some way. I tasted a lot of lemon. I may increase the Tabasco the next time and maybe try adding some Adobo Seasoning and a can of Diced Green Chiles. After all, I live in Texas!
3/4 C mayonnaise
3/4 C fresh grated Parmesan Cheese, divided
1 clove of garlic, minced
1 TBS fresh lemon juice
Zest of 1 lemon
1 tsp sea salt
1 tsp Tabasco Sauce
1 C shredded Sharp White Cheddar Cheese
Slices of Toasted French Baguette
Preheat the oven to 350 degrees.
In a bowl:
Artichokes
Jalapeno
Mayonnaise
3/4 C Parmesan Cheese
Garlic
Lemon Juice
Lemon Zest
Salt
Tabasco Sauce
Mix Well
Pour into a 1 quart Gratin Dish
Bake at 350 degrees for 15 minutes
1C White Cheddar Cheese and broil for 2 minutes until browned and bubbly.
Serve on toasted slices of French Baguette Bread.
 |
| This is before it's baked, I'll post a picture of the final dish when I finish it. We served this and then I realized that it needed something different, based on texture and taste. The bottom photograph is the final appetizer after I re did it. |
 |
| This is after I re made it. I pulsed it in a food processor, re baked it. I added more Cheese to the top and broiled it again. When I'm ready to serve this dip, I will fold in a can of Diced Green Chiles. |
Enjoy!
Peace in the Kitchen!
Hot Spinach / Artichoke Dip:
Just another Spinach artichoke dip, and a very good one!
1 - (10oz.) package of frozen chopped spinach
2 - (13 3/4 oz.) cans of Artichoke hearts
1/2 C mayonnaise
1/2 C sour cream
1 C grated parmesan
1 C grated pepper jack cheese
Spray a 2quart casserole dish with a vegetable cooking spray.
Microwave the spinach 5 minutes and squeeze dry.
Drain artichokes and chop coarsely in a food processor.
Combine all ingredients , except the cheese, in a large bowl, Stir well.
Transfer the mixture to the casserole dish.
Sprinkle cheese evenly over the top.
Bake at 350 degrees for 30 minutes.
Enjoy!
Peace in the Kitchen!
These are three of my favorite original Spinach Dip Recipes.
In Texas, we love spicy food. We also love Dips. We eat a lot of Chile con Queso or, Cheese Dip. It can be white or yellow or ..........Spinach, Hot or Cold, your choice! Dip #1 is served cold and Dip#2 is served hot! I added the classic All American Knorr Spinach Dip at the end of this post with a story.
Texas Spinach Dip #1
1/2 C Mayonnaise
1/2 C Sour Cream
2 TBS Olive Oil
1/2 C Chopped Pecans
1/4 C diced Onion
1/2 tsp Cumin
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
1/8 tsp Cayenne Pepper
Salt to taste
2- 10oz packages of Frozen Spinach, thawed and squeezed dry.
In a skillet:
Heat Olive Oil.
Add Onion and Pecans.
Saute 5 minutes.
Add all spices including Salt to taste.
Mix all ingredients in a large mixing bowl.
Cover and refrigerate for at least 1 hour.
Serve cold with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Texas Spinach Dip #2
8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese, grated
1 4.5 oz. can of Diced Green Chiles
1/4 C diced Onion
1 Roma Tomato, seeded and diced
1/2 tsp cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
2 - 10 oz. packages of Frozen Spinach, thawed and squeezed dry.
Fold all ingredients together in a large mixing bowl.
Pour into a 2 quart Casserole Dish.
Bake at 400 degrees for 10 - 12 minutes.
Serve Hot with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Well, this is certainly a very well known recipe in every kitchen in America.
It's definitely a "Classic".
I'm posting this for my European friends and for those of you that live in other parts of the world and are interested in our Classic Recipes.
I grew up with this recipe at every New Year's Eve Party, every Picnic, every occasion when some sort of dip was required. It's served on slices of Baguette Bread, on Crackers, or as a dip for Vegetables. Some have been known to create a sandwich with it and others will simply eat it with a spoon! You know who you are!
It was originally published by the Knorr Soup Company and can be found on the back of the Knorr Vegetable Soup package.
1 10oz. package of Frozen Chopped Spinach, thawed and squeezed dry
1 1/2 C Sour Cream
1 C Mayonnaise
1 4oz. package of Knorr Vegetable Soup Mix
1 8oz. can of Water Chestnuts, finely chopped
3 Green Onions, finely chopped
In a medium size bowl, stir together :
Spinach
Sour Cream
Soup Mix
Mix well
Add Chestnuts and Onions.
Mix well.
Cover and refrigerate 2 hours or overnight.
Enjoy!
Peace in the Kitchen!
Wednesday, October 1, 2014
Homemade Pumpkin Spice Latte
We have coffee every afternoon. It's a habit that we got into while staying with friends in France. We go to a couple of our favorite coffee shops. Pumpkin Spice Lattes and Gingerbread Lattes are out now and they're really good. They're really expensive too.
This afternoon I made this recipe and it's delicious. So we can start saving money and make our own Fall Coffee drinks every afternoon. Tomorrow I'll make the Gingerbread Spice mixture. Follow the instructions exactly and you'll have a delicious homemade Pumpkin Spice Latte!
I have other Latte recipes on the blot and one of them that we make every year during the Holidays is made in a Crock Pot. It makes 14 cups.
I double the recipe for two of us.
Homemade Pumpkin Spice Latte:
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Tuesday, September 30, 2014
Texas Pecan Bourbon Bundt Cake, Merry Christmas Y'all!
Here's a decadent Texas Cake to celebrate the Holidays. This cake is saturated in Bourbon and left for several days to soak up all of the Bourbon flavor!
Can I get a Yee Haw for this one?
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 to 12 C 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.
2 C chopped Pecans
1 C Bourbon, divided
3 1/2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ground Cloves
8 Eggs
1 pound (2 sticks) Butter, room temperature
2 C Sugar
1 tsp Vanilla
In a small bowl:
Pecans
1/2 C Bourbon
Set aside.
In a medium mixing bowl, sift together:
Flower
Baking Powder
Salt
Nutmeg
Cinnamon
Clove
Set aside.
In a small bowl with a hand mixer:
Eggs
Beat until thick and light.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Eggs
Beat on low speed to incorporate then on high speed until thick and fluffy.
Gradually add Flour mixture just until combined.
Fold in the Bourbon soaked Pecans, by hand.
Pour the batter into the prepared Bundt Pan.
Smooth out the top so the batter is slightly higher on the outside and around the tube.
Cover the pan with a 12" square piece of Brown Parchment Paper.
Bake for 55 - 60 minutes.
Remove the pan to a rack to cool for 15 minutes
Invert the cake onto a Parchment Paper covered rack to cool completely.
Soak an 18" piece of Cheesecloth in 1/2 C of Bourbon.
Wrap the cake completely in the Cheesecloth and then wrap it tightly in foil.
Place in an airtight container and store at room temperature for several days.
Place the cake onto a serving platter and dust with Confectioner's Sugar just before serving.
Don't this sound dang good?
All I can say is......... can I get a Yee Haw in the Kitchen?
Can I get a Yee Haw for this one?
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 to 12 C 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.
2 C chopped Pecans
1 C Bourbon, divided
3 1/2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ground Cloves
8 Eggs
1 pound (2 sticks) Butter, room temperature
2 C Sugar
1 tsp Vanilla
In a small bowl:
Pecans
1/2 C Bourbon
Set aside.
In a medium mixing bowl, sift together:
Flower
Baking Powder
Salt
Nutmeg
Cinnamon
Clove
Set aside.
In a small bowl with a hand mixer:
Eggs
Beat until thick and light.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Eggs
Beat on low speed to incorporate then on high speed until thick and fluffy.
Gradually add Flour mixture just until combined.
Fold in the Bourbon soaked Pecans, by hand.
Pour the batter into the prepared Bundt Pan.
Smooth out the top so the batter is slightly higher on the outside and around the tube.
Cover the pan with a 12" square piece of Brown Parchment Paper.
Bake for 55 - 60 minutes.
Remove the pan to a rack to cool for 15 minutes
Invert the cake onto a Parchment Paper covered rack to cool completely.
Soak an 18" piece of Cheesecloth in 1/2 C of Bourbon.
Wrap the cake completely in the Cheesecloth and then wrap it tightly in foil.
Place in an airtight container and store at room temperature for several days.
Place the cake onto a serving platter and dust with Confectioner's Sugar just before serving.
Don't this sound dang good?
All I can say is......... can I get a Yee Haw in the Kitchen?
Groovy Holiday Recipes from the 60's!
Here are 3 Retro Recipes from 1960. Far Out Man!
For the Holidays I brought back these 3 recipes.
Retro 60's Cranberry Crunch
Cinnamon Crisps
Mistletoe Dip
Cranberry Crunch:
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush a 9"X 9" pan 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.
1 C Quick Oats
1/3 C Butter, cold and cubed
3/4 C Brown Sugar
1 can of Whole Cranberry Sauce
1/2 C Flour
1/2 C Coconut
1 TBS Lemon Juice
In a large mixing bowl:
Oats
Sugar
Flour
Coconut
Mix well.
Cut in Butter with your hands to create a crumble.
Place 1/2 the Crumble in the pan.
In a small bowl:
Cranberry Sauce
Lemon Juice
Mix well.
Pour over the first layer of Crumble.
Sprinkle the remaining Crumble evenly over the Cranberries.
Bake for 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Mistletoe Dip:
1 Envelope of Onion Soup Mix
1 Pint of Sour Cream
1 Tomato, diced
1 Green Bell Pepper, diced
1/4 tsp Dill Weed
In a medium bowl:
Soup Mix
Sour Cream
Whisk well.
Add:
Tomato
Bell Pepper
Dill Weed
Blend well and refrigerate covered for 1 hour.
Serve as a Dip with your favorite Crackers or Chips.
Enjoy!
Peace in the Kitchen!
Cinnamon Crisps in Holiday Shapes:
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper,
16 TBS (2 sticks) Butter, room temperature
1 C Granulated Sugar
1 Egg
3 C Flour
1 1/2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Egg and beat until incorporated.
In a small bowl, sift together:
Flour
Cinnamon
Salt
Baking Powder
Whisk well.
Gradually add to the mixer.
Beat until combined.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Roll dough onto a floured surface , 1/8" thick.
Cut out cookies with Holiday Cookie Cutters.
Bake for 11 - 12 minutes, until golden brown.
Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
For the Holidays I brought back these 3 recipes.
Retro 60's Cranberry Crunch
Cinnamon Crisps
Mistletoe Dip
Cranberry Crunch:
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush a 9"X 9" pan 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.
1 C Quick Oats
1/3 C Butter, cold and cubed
3/4 C Brown Sugar
1 can of Whole Cranberry Sauce
1/2 C Flour
1/2 C Coconut
1 TBS Lemon Juice
In a large mixing bowl:
Oats
Sugar
Flour
Coconut
Mix well.
Cut in Butter with your hands to create a crumble.
Place 1/2 the Crumble in the pan.
In a small bowl:
Cranberry Sauce
Lemon Juice
Mix well.
Pour over the first layer of Crumble.
Sprinkle the remaining Crumble evenly over the Cranberries.
Bake for 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Mistletoe Dip:
1 Envelope of Onion Soup Mix
1 Pint of Sour Cream
1 Tomato, diced
1 Green Bell Pepper, diced
1/4 tsp Dill Weed
In a medium bowl:
Soup Mix
Sour Cream
Whisk well.
Add:
Tomato
Bell Pepper
Dill Weed
Blend well and refrigerate covered for 1 hour.
Serve as a Dip with your favorite Crackers or Chips.
Enjoy!
Peace in the Kitchen!
Cinnamon Crisps in Holiday Shapes:
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper,
16 TBS (2 sticks) Butter, room temperature
1 C Granulated Sugar
1 Egg
3 C Flour
1 1/2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Egg and beat until incorporated.
In a small bowl, sift together:
Flour
Cinnamon
Salt
Baking Powder
Whisk well.
Gradually add to the mixer.
Beat until combined.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Roll dough onto a floured surface , 1/8" thick.
Cut out cookies with Holiday Cookie Cutters.
Bake for 11 - 12 minutes, until golden brown.
Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Monday, September 29, 2014
Baked Pumpkin Doughnuts with Chocolate Glaze
I love baked doughnuts. I've gotten away from fried doughnuts since I discovered some great recipes for baked doughnuts. I have several recipes on the blog for baked doughnuts. You can search them.
Baked Pumpkin Doughnuts with Chocolate Glaze
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.
Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.
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.
Enjoy!
Peace in the Kitchen!
Baked Pumpkin Doughnuts with Chocolate Glaze
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.
Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.
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.
Enjoy!
Peace in the Kitchen!
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