Double Chocolate Cookies

This doesn't need an introduction, it's Chocolate and Chocolate and that makes it Double Chocolate. No nuts, nothing fancy, just a lot of Chocolate flavor.

Double Chocolate Cookies:

8 oz. Semi Sweet Chocolate , roughly chopped
4 TBS unsalted Butter
3/4 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
2 large Eggs
3/4 C Brown Sugar
1 tsp Vanilla
1 (12oz.) package of Nestle's Semi Sweet Chocolate Chunks

In a microwave safe glass bowl:
Chopped Chopped
Butter
Heat at 20 second intervals until melted. Stirring often.

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

In a large mixing bowl, with an Electric Hand Mixer to in a Stand Mixer with a paddle attachment:
Eggs
Brown Sugar
Vanilla
Beat on high until light and fluffy.
Reduce speed to low.
Add:
Melted Chocolate until incorporated.
Gently add Flour mixture until incorporated.
Fold in Chocolate Chunks, by hand.

Use a 1 3/4" Cookie Scoop.
Drop cookies 3" apart on the sheet pan.
Bake 12 - 15 minutes.
Remove pan to a rack and cool for 10 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Brown Sugar Cinnamon Cake from Chocolate Chocolate and More

I am simply reposting a link to this recipe. It seems easier that rewriting it.
I love any recipe made in Cast Iron!


http://chocolatechocolateandmore.com/…/brown-sugar-cinnamo…/

Gingerbread Bars

I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

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

Gingerbread Bars


1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish

Icing:

8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla

In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.

Add:
Egg
Continue mixing by hand with a spoon until incorporated.

Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove
Nutmeg
Salt
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.

Icing:

In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.

Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.

NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.

Enjoy!
Peace in the Kitchen!

Praline Cookies

I love these easy and highly addictive cookies. I think most everyone in Texas has all of these ingredients readily available in their pantries. I'm reposting the link from Mom's Pantry Kitchen.
What a great, last minutes dessert or a great last minute gift for a neighbor or friend. Package them in cello bags with a recipe card attached to a ribbon.
Thanks again to Mom's Pantry Kitchen for allowing me to share another one of her great recipes.
I have a few recipes in one of her cookbooks.

http://www.momspantrykitchen.com/praline-cookies.html


Enjoy!
Peace in the Kitchen!

Sautéed Apples and Sweet Onions

This one is really simple and really tasty.
It's just a great Fall side dish.
While I was researching the history of this recipe, I discovered that it may be a Medieval recipe or it may possibly have a Germanic heritage.

Here are my reccomendations for the Apples:
Crimson Crisp
Cortland
Ida Red
Jonagored
Stayman Winesap


Sautéed Apples and Sweet Onions:

6 medium Sweet Onions
2 TBS Butter
6 Tart Red Apples, cut into 1/4" wedges.
3 TBS Brown Sugar

In a large skillet on medium heat:
Melt Butter
Add Onions and sauté for 3 - 5 minutes.
Add Apples and sprinkle with Sugar.
Cover and cook 15 - 20 minutes.

That's it!

Enjoy!
Peace in the Kitchen!

Golden Cauliflower with Pine Nuts and Currants

This recipe is from Daphne Oz on The Chew.
I've stopped eating casserole dishes with a lot of cheese and bread crumbs. I like the simplicity and full flavor of the casserole.

Golden Cauliflower with Pine Nuts and Currants:

Preheat the oven to 350 degrees.
A Sheet Pan, lined with Parchment Paper, for roasting the Pine Nuts in a single layer.

1/4 C Pine Nuts (sautéed in a skillet on medium heat, stirring frequently for 4 minutes and set aside to cool)
1 Head of Cauliflower, finely chopped. (fine!)
1/2 C chopped Shallots
1/4 C Currants
1 TBS Red Wine Vinegar
2 TBS Honey
Olive Oil
Salt and Pepper
Fresh chopped Parsley for a garnish

Add a drizzle of Oil to the skillet and turn up the heat to medium high until it's HOT!
Add:
Cauliflower
Salt and Pepper to taste (additional will be added at the end)
Let it sit without stirring until it begins to caramelize.
Stir
Add:
Shallots
Saute until the golden brown for 3 - 4 minutes.

Add:
Currants
Red Wine Vinegar
Honey
Pine Nuts
Continue cooking for 2 minutes.

Finish with a drizzle of Olive Oil and season to taste with additional salt and pepper.
Garnish with chopped Parsley and serve.

Enjoy!
Peace in the Kitchen!

Pineapple Pretzel Salad and Pineapple Cream Pie

Is it a salad or a dessert? A friend of mine told me about this recipe that was served at a Thanksgiving gathering. It was supposed to be served as a salad during the meal. They thought it would make a better dessert so they saved it until the end of the meal. I had never heard of it before, but it reminds me of my mother's Pineapple Pie recipe. It was her favorite pie.


Here's her recipe.

Pineapple Cream Pie:

This was one of the best pies that my mother made...... often.
We all loved it and we still enjoy it for a summer picnic.

1 16oz. container of Sour Cream
1 small box of Vanilla Pudding
1 20oz. can of Crushed Pineapple, drained
1 C Chopped Pecans
1 pre made Graham-cracker Pie Shell

Mix all ingredient in a bowl, combine well.
Pour into the Pie Shell
Refrigerate

Simple, Easy, Yummy!

Enjoy!
Peace in the Kitchen!


Pineapple Pretzel Salad:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish.

2 C crushed Pretzels
16 TBS (2 sticks) Butter, melted
1 - 8oz. package of Cream Cheese
1 C granulated Sugar
1 8oz. container of frozen Cool Whip, thawed.
2 - 20 oz. cans of Crushed Pineapple, not drained
1/2 of a 3.4oz. box of Instant Vanilla Pudding Mix

Spread the Pretzels evenly on the bottom of the dish.
Carefully drizzle the butter over the Pretzels.
Bake for 10 minutes.
Remove the pan and place it on a rack to cool completely.

In a medium bowl, with an electric hand mixer:
Cream Cheese
Sugar
Beat until creamy smooth.
Fold in the Cool Whip, by hand.
Spread evenly over the cooled Crust.

In a small bowl:
Pineapple
Pudding Mix
Stir to combine well.
Spread over the Cream Cheese layer.
Refrigerate for 1 hour.
Serve cold.

Enjoy!
Peace in the Kitchen!