Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles

Love Pumpkin? Can't make a Pie? Here's a great dessert to serve during the Holidays.

Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles

Pumpkin Gingersnap Truffles:

1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely  crushed Gingersnap Cookies for rolling the cookies.

In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside

In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.

In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.

Enjoy!
Peace in the Kitchen!


Pumpkin Cream Cheese Truffles:

1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened

Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.

Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.

Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.

Line a cookie sheet with parchment paper.

Melt remaining 2 C of almond bark and transfer to a small bowl.

Using a 1 1/2"  cookie scoop form the truffles, roll in your hands and drop into the chocolate.

Gently spoon the chocolate to coat the truffles.

Using a spoon or a  fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.

Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.

Refrigerate for 1 hour.

Enjoy!
Peace in the Kitchen!

Shredded Hash Brown Casserole

Here's the great iconic, all American Hash Brown Casserole recipe.
What a classic recipe for any family gathering, church supper, brunch, block party, etc, etc, etc.!
Probably every home in America has this recipe, but I wanted it to be part of the archives of The Hippy in the Kitchen when I'm long gone.
We double the recipe because it's so good and there never seems to be enough.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish, buttered.

2 - pounds of Frozen Shredded Hash Browns, thawed
8 TBS Butter, melted
1 Can Cream of Celery Soup
1 pint of Sour Cream
1/2 C chopped Onion
2 C grated Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper
2 C Cornflakes

In a large mixing bowl:
Combine Hash Browns
Soup
Sour Cream
Onion
Cheese
Salt
Pepper
Mix well.
Spoon into the Casserole Dish.

In a medium saucepan on medium high heat:
Cornflakes
Butter
Mix well.
Saute for 2 minutes.
Sprinkle over the Potatoes.
Cover the pan with foil.
Bake for 45 minutes.
Remove Foil and continue baking for 15 minutes until Corn Flakes are Golden Brown.

Enjoy!
Peace in the Kitchen!

Vintage Recipes, from the 1940's and 1950's

I recently attended the Mennonite Central Committee Relief Sale in Kansas. My wife and zI go every year. One of my favorite booths is the Cookbooks and Recipes. I have a large collection from the sale. There are handwritten recipe books that have been handed down through generations, cookbooks from Churches, cookbooks from Products and Retailers, from magazines and the list goes on and on.
My recent acquisition was a collection of recipes taken from a Kitchen Magazine and the pages were all torn out of the magazine and gathered together in a plastic bag. The magazine is in black & white and the pages are newsprint. Some of the pages were fragile. I have edited the collection 3 times, discarding recipes that were not appealing to me. Some of them had ingredients that are no longer available today and directions that were very vague. There were over 100 pages and here are some of my favorites recipes after editing them.
I will re post them exactly as they are written, without changes and without adapting them as well as I can. Some of the ingredients will have to be adapted if they no longer exist.
I'll continue adding them as I have time. Keep checking this post for more!


Apple Goodies / 1943

3 C sliced apples
1 C sugar
1 1/2 TBS flour
1/8 tsp salt
3/4 C rolled oats
3/4 C flour
1/4 C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 C butter, melted

Mix flour, sugar and salt with apples and sprinkle with cinnamon.
Place in a buttered baking dish. Sift the 3/4 C flour with the baking powder and soda.
Mix the butter, brown sugar and rolled oats, combine with flour mixture.
Spread over apple mixture. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 - 40 minutes longer or until the apples are tender.
Serve with whipped cream.

Enjoy!
Peace in the Kitchen!


Pineapple Muffins / 1949

2 C flour
1 C whole milk
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1/2 C drained crushed pineapple
2 TBS butter, melted

N\Beat eggs and sugar. Sift baking powder and salt with flour and add to eggs and sugar alternately with milk.
Add melted butter and pineapple.
Bake in a well buttered muffin tin at 375 degrees for 20 minutes.

Enjoy!
Peace in the Kitchen!


Apricot Bars / 1950

1 C Flour
1 C Dried Apricots
3/4 C chopped Almonds
1 tsp Baking Powder
3 Eggs, separated
1 C Granulated Sugar
1/8 tsp Salt

In a large enough bowl to accommodate the Apricots, cover them with water and soak at least 3 hours.
Drain and Chop into small pieces.

In a large bowl:
Egg Yolks
Sugar
Whisk well.

In a small bowl:
Sift Flour, Baking Powder and Salt together.
Add to Egg mixture.

Add:
Apricots
Almonds
Stir by hand.

In a mediu bowl, beat the Egg Whites until stiff peaks form.
Fold into the Apricot mixture, by hand.

Pour into a 9" X 13" baking dish that's been well buttered.
Bake at 350 degrees for 35 minutes.
Remove from oven to a cooling rack and cool completely.
Cut into squares.
Dust individual bars with Confectioner's Sugar as you serve them.

Enjoy!
Peace in the Kitchen!


Old Fashioned Pound Cake / 1955

1 pound of Butter (2 C)
1 pound of sifted Cake Flour (4 1/2 C)
10 Eggs, separated
1 pound of Sugar
1 tsp Vanilla

In a large bowl with a hand mixer:
Butter
Sugar
Vanilla
Beat until fluffy.

In a separate bowl, beat Eggs Yolks until thick.
Add to Butter / Sugar bowl

In a separate bowl, beat Egg Whites until stiff peaks.
Fold into the the mixture by hand.
Fold in Flour , by hand.
Beat with a mixer , vigorously for 15 minutes.

Prepare 2 Loaf Pans by Heavily buttering them.
Bake at 325 degrees for 1 hour and 15 minutes.

Note:
You can make it the original way as described, however, I would make it all in a Stand Mixer with a Paddle Attachment to update the preparation . I would also line the Loaf Pans on the bottom with a piece of Parchment Paper and butter it.
I use my Pan Release Mix ( equal parts of Crisco, Vegetable Oil , Flour). I start with 1 C of each and mix it well in a jar, refrigerate it until I need it. I always have it available for all of my baking needs.

Enjoy!
Peace in the Kitchen!

Vegetable Pie

As a Vegetarian, I found this recipe to be very appealing.
It's adapted from a Betty Crocker recipe.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Pie Pan, sprayed with a non stick vegetable spray or brushed with Vegetable Oil.

1 C chopped Broccoli
1 C chopped Cauliflower
1/4 C chopped fresh Baby Spinach Leaves
1/3 C diced Onion
1/3 C diced Green or Red Bell Pepper (or combination of both)
1 C shredded Cheese (your choice)
1/2 C Original Bisquick Mix
1 C Whole Milk
1/2 tsp Salt
1/4 tsp Black Pepper
2 Large Eggs, beaten


In a saucepan on medium heat:
1 " Water
Broccoli
Cauliflower
Cover and heat until boiling.
Cook 5 minutes, until tender.
Drain.

In a mixing bowl:
Broccoli / Cauliflower
Spinach
Onion
Bell Pepper
Cheese
Mix well
Spoon into the Pie Plate.

In a medium mixing bowl:
Bisquick
Milk
Salt Pepper
Eggs
Whisk well.
Spoon over the vegetables.
Bake 35 - 45 minutes. A knife in the center should come out clean.
Remove from the oven to a rack and cool 5 minutes.
Serve warm.

Enjoy!
Peace in the Kitchen!

Pumpkin Cake Bites baked in a Mini Muffin Tin

These are a simple Pumpkin dessert. I researched many recipes for these mini pumpkin bites before I chose this one to post. Many recipes call for a batter made from scratch. This one is equally good and much easier to make. These are great to take to a Fall event when your'e asked to bring a dessert. Kids love them too, they're like Doughnut Holes!

Pumpkin Cake Bites

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Mini Muffin Tin, sprayed with a non stick cooking spray.

A Bowl with Cinnamon / Sugar mixture.
Here are some suggested quantities:
It just depends on how much you like Cinnamon.
3/4 C Sugar / 2 tsp Cinnamon
1/2 C Sugar / 1 TBS  Cinnamon (I use this ratio)
1/4 C Sugar / 1 TBS Cinnamon

They can also be dusted with Confectioner's Sugar.
I do a combination of both.


1 - 15.25 oz. box of Spice Cake Mix ( I only bake with Duncan Hines Cake Mixes)
1 - 15 oz. can of Pure Pumpkin Puree
2 TBS Butter, melted in a microwavable bowl.

In a large mixing bowl:
Cake Mix (straight from the box)
Pumpkin
Mix well by hand with a Blending Fork.
Cover and refrigerate 30 minutes

Use a 1 1/4" cookie scoop to form the Bites
Dip each one in Butter.
Drop them into the Muffin Tin.
Bake for 10 minutes.

Remove the pan to a rack and cool for 5 minutes.
Place a Rack over a Sheet Pan.
Transfer the Bites to the rack.
Roll each one in  Cinnamon / Sugar or Confectioner's Sugar.

Transfer to a serving platter.

Enjoy!
Peace in the Kitchen!

Mexican Wedding Cookies

As the title suggests, these cookies are traditionally made for a Mexican Wedding. However, they are traditionally served at other functions as well.
Here in the States, we make them during the Christmas Holidays.
There are certain things that I prefer when it comes to a Wedding Cookie recipe. I like the two grades of chopped nuts, I prefer Pecans over Walnuts, the addition of Cinnamon in the Confectioner's Sugar for rolling the cookies and I don't roll the cookies in the sugar when they are still warm. It tends to melt the sugar. I also dust the cookies twice.
With all of that explanation, here's my take on Mexican Wedding Cookies. I've put together the best things I like about them into my recipe.

Mexican Wedding Cookies:

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

2 C Pecans
2 C Flour 1/2 tsp Salt
16 TBS Butter (2sticks), softened to room temperature.
1/3 C Confectioner's Sugar + 1 1/2 C, divided.
1 tsp Vanilla
1/8 tsp Cinnamon

In a Food Processor:
Roughly chop the Pecans.
Remove 1 C and set aside.
Process the remaining Pecans into a fine powder, the texture of Cornmeal. (don't over process, but the textures need to be different from each other)

In a large bowl:
Flour
Salt
All of the Pecans
Whisk well.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
1/3 C of the Confectioner's Sugar
Beat for 3 minutes, until light and creamy.
Stir in Vanilla, by hand.
Slowly add the Flour & Pecan mixture.
Beat on low, just to combine.
Remove dough and wrap in plastic wrap and refrigerate for 30 minutes.

Use a 1 1/2: cookie scoop and drop cookies 2" apart on the Sheet Pan.
Don't handle the dough at this step.
Bake 15 - 18 minutes.

Remove the pan to a rack and cool 5 minutes.
Transfer the cookies to the rack and cool completely.

Put 1 1/2 C of the Confectioner's Sugar in a bowl with the Cinnamon.
Whisk well.
Roll the cooled cookies in the mixture.
Shake off the excess, place them on the rack again.
When all are coated, dust them again.
Store them in a single layer with waxed paper between each layer.
Keep covered at room temperature.

Enjoy!
Peace in the Kitchen!

Homemade Garam Masala Spice Mix and Chickpea Tikka Masala, Sleepy Indian Coffee, Indian Tomato Chutney

We were in England during the Christmas Holiday in 2012. We visited the German Christmas Market in Birmingham, London and Windsor.
We ate some amazing Indian food in Birmingham. I tried to get some of the recipes but they wouldn't share them.

This Chickpea recipe has Garam Masala Spice in it so I'll start with my homemade recipe for it. You can store it in a jar for other recipes.

Homemade Garam Masala Spice Mix:

2 TBS Coriander Seeds
1 TBS Cumin Seeds
1 TBS Cardamom Seeds
1 TBS Whole Black Peppercorns
1 tsp Fennel Seeds
1 tsp Mustard Seeds
1/2 tsp Whole Cloves
2 small dried Red Serrano Chile Peppers, seeds discarded
2 TBS Turmeric
1 tsp Cinnamon

In a skillet on medium low heat: I like to make mine on my cast iron skillet.
Coriander
Cumin
Cardamom
Peppercorns
Fennel
Mustard
Cloves
Chiles
Toast for 2 minutes, stirring often.
Remove from heat to cool slightly.
Transfer to a spice grinder and process to a fine powder.
Add:
Turmeric
Cinnamon
Process to incorporate.
Store in a covered jar.

Enjoy!
Peace in the Kitchen!



Chickpea Tikka Masala:

1 TBS Olive Oil
1/2 of a medium Onion, diced
1 TBS Garam Masala Spice Mix
1 TBS Tomato Paste
2 tsp Grated Fresh Ginger
2 - 15oz. cans of Chickpeas, rinsed and drained.
1 - 28oz. can of crushed Tomatoes
1/2 C Greek Yogurt, I only use Fage.
1/4 C fresh chopped Cilantro

In a large skillet on medium heat:
Heat Oil.
Add:
Onion for 5 minutes.
Add:
Garam Masala Spices
Tomato Paste
Ginger
Chile Peppers
Salt to taste.

Stir in Chickpeas and Tomatoes.
Bring to a boil
Reduce heat to medium low.
Simmer 15 minutes.
Remove from heat.
Stir in Yogurt and Cilantro.

Serve plain or over steamed Rice.

Enjoy!
Peace in the Kitchen!

Indian Sleepy Coffee:

Here's a unique concept. This coffee actually helps you get a good night's rest.
This recipe makes 4 servings.

4 tsp Ground Coffee
2 C Water
1 3/4 C Whole Milk
A Pinch of Nutmeg
2 - 1" pieces of Cinnamon Stick
2 Green Cardamom Pods, slightly crushed.
1 oz. Kahlua Coffee Liquor
4 tsp Sugar

In a large saucepan on medium heat:
Bring all ingredients to a boil, stirring often.
Reduce heat and simmer for 2 minutes.
Strain and serve hot.

Enjoy!
Peace in the Kitchen!

Indian Tomato Chutney.
Serve with Pita Chips

1 TBS Vegetable Oil
1 tsp Mustard Seeds
10 Curry Leaves
2 tsp fresh chopped Ginger
1 green Chile, diced
7 C Chopped Tomatoes (about 2 1/2 pounds)
2 tsp Coriander
1/2 tsp Cumin
Salt to taste
1 TBS Apple Cider Vinegar

In a saucepan on medium heat:
Oil, heat
Add:
Mustard Seeds
Curry Leaves
Ginger
Chile
Heat for 2 minutes.

Add:
Tomatoes , cook 5 minutes more.

Add:
Coriander
Turmeric
Cumin
Cook an additional 5 minutes.

Add:
Sugar
Vinegar
Salt to taste.
Cook an additional 10 minutes.
Remove from heat and cool completely.
Transfer to a covered dish and refrigerate until ready to serve.
Serve with Pita Chips.

Enjoy!
Peace in the Kitchen!