No introduction necessary. It's Chocolate.
1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of frozen Cool Whip, thawed
In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.
In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.
Enjoy!
Peace in the Kitchen!
Monday, October 13, 2014
Sunday, October 12, 2014
Carrot Cookies
This recipe is a vintage Mennonite family recipe from my mother in law. My wife continued the tradition after she left home. The original recipe was mixed by hand, I've added the directions for the stand mixer. If you really want to make it according to the original recipe, mix the ingredients in a bowl, by hand. I've also adapted some of the directions to make the recipe more current.
1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract
In a stand mixer with a paddle attachment:
shortening
sugar
Cream together well
Add:
egg
carrots
flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes
Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan
Bake at 350 degrees for 15 minutes.
Frost the cookies while they are still warm with the following recipe:
The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.
Enjoy!
Peace in the Kitchen!
1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract
In a stand mixer with a paddle attachment:
shortening
sugar
Cream together well
Add:
egg
carrots
flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes
Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan
Bake at 350 degrees for 15 minutes.
Frost the cookies while they are still warm with the following recipe:
The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.
Enjoy!
Peace in the Kitchen!
Hatch Chile Shortbread Cookies
I love pairing Hatch Chiles with Chocolate in a Sweet Dessert. I have many Savory recipes using Hatch Chiles, but I prefer the flavor of the Chiles with Chocolate.
I've created many Hatch Chile Cookie recipes and here's the latest.
Hatch Chile Shortbread Cookies:
3/4 C Butter, room temperature
1/2 C Confectioner's Sugar
1/2 tsp Salt
1 tsp Vanilla
1 3/4 C Flour
1/2 C diced Hatch Chile Peppers, divided
1 (2.7oz) disc of Taza Mexicano Chipotle Chile Chocolate, chopped.
1/4 C Heavy Cream
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat for 3 minutes, until creamy smooth.
Lower the speed and continue to beat while adding:
Flour, gradually
1/4 C Hatch Chiles
Beat until well incorporated.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Spread the dough onto a piece of parchment paper and top with another piece of parchment paper and using a rolling pin, roll the dough to 1/2" thick.
Cut out cookies with a 2" round cookie cutter.
Place the cookies on a sheet pan lined with parchment paper.
Refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Bake the cookies for 10 - 15 minutes. They should be golden brown around the edges.
Remove the pan and place on a rack to cool for 10 minutes.
Transfer the cookies to a rack and cool completely.
While the cookies are cooling, prepare the Chocolate.
In a double boiler:
Chocolate
Heavy Cream
Gently heat until completely combined and smooth.
When the cookies are cooled, frost the tops with the Chocolate and immediately sprinkle them with the remaining diced Hatch Chiles.
Allow cookies to sit at room temperature until the chocolate hardens.
Enjoy!
Peace in the Kitchen!
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
No introduction needed for this adaptation of a traditional Mexican Chile Rellenos recipe.
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
1 Large Poblano Chiles, roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish
Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.
In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.
In a large shallow bowl:
Egg
Heavy Cream
Whisk well.
In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.
In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.
Serve with Pico de Gallo on the side.
Terry's Original Pico de Gallo Recipe:
Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.
I didn't really have a recipe so here's what I did.
2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste
Mix all ingredients together in a small bowl.
Refrigerate
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
1 Large Poblano Chiles, roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish
Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.
In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.
In a large shallow bowl:
Egg
Heavy Cream
Whisk well.
In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.
In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.
Serve with Pico de Gallo on the side.
Terry's Original Pico de Gallo Recipe:
Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.
I didn't really have a recipe so here's what I did.
2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste
Mix all ingredients together in a small bowl.
Refrigerate
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Decadent Pumpkin and Toasted Pecan Bars with Coconut Flakes plus my recipes for Pecan Pie Muffins and Pecan Pie Bars
This is just another example of the perfect Fall dessert. These are great to take to any family gathering, block party or church supper. They'd be perfect for a Fall Bake Sale.
I've included the recipes for homemade Pumpkin Pecan Butter and Toasted Pecans that are used in the recipe. You can certainly use a purchased Pumpkin Butter and simply add 1/2 C of toasted Pecans to the Butter. This recipe is adapted from Williams Sonoma.
I've included a repost of my Pecan Pie Muffins and Pecan Pie Bars at the end of this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X 9" baking pan sprayed with a non stick cooking spray, lined with two pieces of Parchment Paper (9"X18") overlapping each other perpendicular, leaving a 2" overlap on all four sides. This method is used to help remove the bars just before cutting them.
1 1/2 C Graham Cracker Crumbs
2 TBS Brown Sugar
8 TBS (1 stick) Butter, melted
1 1/2 C Chopped toasted Pecans, divided (recipe to follow)
8 oz. Cream Cheese, softened
3/4 C Pecan Pumpkin Butter (recipe to follow)
1/2 C granulated Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Chocolate Chips
1 C Flaked Coconut
In a Food Processor with a paddle attachment:
Graham Cracker Crumbs
Brown Sugar
Butter
Pulse until well combined.
Add:
1 C Toasted Pecans
Pulse again just until combined.
Press the mixture into the bottom of the pan and set aside.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Pumpkin Butter
1/2 C Toasted Pecans
Granulated Sugar
Eggs
Vanilla
Cinnamon
Nutmeg
Beat on medium speed until smooth.
Spread over the graham cracker crust.
Sprinkle evenly with Chocolate Chips
Bake for 20 minutes.
Sprinkle evenly with Coconut and return to bake for an additional 30 minutes.
Remove the pan to a rack and cool completely. (this step is important. If the bars are not cooled completely, they will be difficult to cut)
Lift out the bars using the parchment paper and place the bars on a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Homemade Pecan Pumpkin Butter.
1- 15 oz. can of Pure Pumpkin
1/2 C Apple Cider
1 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 C Brown Sugar
1/2 C Chopped Toasted Pecans
In a Saucepan on medium - high heat:
Combine all ingredients, stir well and bring to a boil.
Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
Remove from heat.
Transfer to a bowl to cool completely.
Toaste Pecans.
Spread out the Pecans in a single layer on a Sheet Pan lines with Parchment Paper.
Toast them at 350 degrees for 5 minutes.
Enjoy!
Peace in the Kitchen!
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 from oven 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!
I've included the recipes for homemade Pumpkin Pecan Butter and Toasted Pecans that are used in the recipe. You can certainly use a purchased Pumpkin Butter and simply add 1/2 C of toasted Pecans to the Butter. This recipe is adapted from Williams Sonoma.
I've included a repost of my Pecan Pie Muffins and Pecan Pie Bars at the end of this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X 9" baking pan sprayed with a non stick cooking spray, lined with two pieces of Parchment Paper (9"X18") overlapping each other perpendicular, leaving a 2" overlap on all four sides. This method is used to help remove the bars just before cutting them.
1 1/2 C Graham Cracker Crumbs
2 TBS Brown Sugar
8 TBS (1 stick) Butter, melted
1 1/2 C Chopped toasted Pecans, divided (recipe to follow)
8 oz. Cream Cheese, softened
3/4 C Pecan Pumpkin Butter (recipe to follow)
1/2 C granulated Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Chocolate Chips
1 C Flaked Coconut
In a Food Processor with a paddle attachment:
Graham Cracker Crumbs
Brown Sugar
Butter
Pulse until well combined.
Add:
1 C Toasted Pecans
Pulse again just until combined.
Press the mixture into the bottom of the pan and set aside.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Pumpkin Butter
1/2 C Toasted Pecans
Granulated Sugar
Eggs
Vanilla
Cinnamon
Nutmeg
Beat on medium speed until smooth.
Spread over the graham cracker crust.
Sprinkle evenly with Chocolate Chips
Bake for 20 minutes.
Sprinkle evenly with Coconut and return to bake for an additional 30 minutes.
Remove the pan to a rack and cool completely. (this step is important. If the bars are not cooled completely, they will be difficult to cut)
Lift out the bars using the parchment paper and place the bars on a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Homemade Pecan Pumpkin Butter.
1- 15 oz. can of Pure Pumpkin
1/2 C Apple Cider
1 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 C Brown Sugar
1/2 C Chopped Toasted Pecans
In a Saucepan on medium - high heat:
Combine all ingredients, stir well and bring to a boil.
Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
Remove from heat.
Transfer to a bowl to cool completely.
Toaste Pecans.
Spread out the Pecans in a single layer on a Sheet Pan lines with Parchment Paper.
Toast them at 350 degrees for 5 minutes.
Enjoy!
Peace in the Kitchen!
 |
| The All American Iconic Pecan Pie! |
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 from oven 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!
Saturday, October 11, 2014
Texas Cornbread Madeleines....... Bon appétit Y'all!
I live in Texas and I speak French and travel to France often. This is the perfect Tex - French recipe .
Bon Appétit Y'all!
This makes about 30 Madeleines.
Here's what you'll need:
Preheat the oven to 475 degrees.
1 - Full Size Madeleine Pan, 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.
1 1/2 C Cornmeal
1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder
1/4 C granulated Sugar
2 Eggs
1 C Buttermilk
1 C Heavy Cream
2 TBS Butter, melted
In a large mixing bowl:
Cornmeal
Flour
Salt
Baking Soda
Baking Powder
Sugar
Whisk well and set aside.
In a small mixing bowl:
Eggs
Buttermilk
Heavy Cream
Whisk well.
Stir in Butter.
Mix well.
Gradually add the wet ingredients to the dry ingredients, stir and then whisk well.
Spoon batter into each well of the pan, about 3/4 full.
Bake for 10 minutes.
Remove the pan to a rack to cool for 5 minutes.
Transfer the Madeleines to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Gingerbread Madeleines
I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
They're a great cookie for any Christmas Party.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan 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.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan 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.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
2 Eggs
1/3 C Sugar
1/8 tsp Salt
1/8 tsp Salt
1/2 C Flour
1/4 C Butter, melted and cooled.
1 tsp Vanilla
2 TBS Molasses
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground Ginger
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.
Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.
Enjoy!
Peace in the Kitchen!
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.
Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.
Enjoy!
Peace in the Kitchen!
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