Peppermint Popcorn

This recipe is adapted from The Beekman Boys. It's a great snack to serve during the Christmas Holiday Season. I increase the recipe and make more, just because everyone loves it. We serve it in decorative Christmas Cellophane Bags sealed with a twist tie. The bags are placed in a Holiday serving bowl. It just seems easier than putting out a bowl of Popcorn.

Peppermint Popcorn:

1/4 C Un popped Corn. It makes about 2 quarts popped.
8 oz. White Chocolate, chopped or chips. I use Ghiraradelli.
4 large Peppermint Candy Canes (break into a few pieces so they're easier to pulverize)
1 TBS Sea Salt
2 TBS Granulated Sugar

Pop the corn, however you pop your corn!
Spread it evenly onto a Jelly Roll Pan.

In a Food Processor:
Candy Canes
Salt
Sugar
Pulse until coarsely ground. They'll be a bit clumpy and that's what you want. Don't over grind, they'll begin to clump.

Melt the Chocolate in a Microwave or a Double Boiler.
Drizzle evenly over the Popcorn and immediately sprinkle with the Candy Cane Mix..
Gently stir with a rubber spatula.
Allow to cool completely.

Transfer to a serving bowl or portion it into decorative Cellophane Bags and seal with a twist tie.

Enjoy!
Peace in the Kitchen!

Holiday Cream Cheese Bars

Here's another Bar that we serve at our Christmas Open House.

Holiday Cream Cheese Bars

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix or Non Stick Cooking Spray. I use 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.

Filling:

3 TBS Unsalted Butter
1/2 C Light Brown Sugar
1 Egg, beaten
1 tsp Cinnamon
A pinch of fine Sea Salt

In a saucepan on medium low heat:
Butter, heat until melted.
Add Brown Sugar and whisk until combined, about 3 minutes.
Remove from heat and cool for 10 minutes.

Crust and Cream Cheese Layer:

2 Cans of refrigerated Pillsbury Crescent Recipe Creations Dough

2 (8oz) packages of Cream Cheese, room temperature
1 Egg, beaten
1/2 C Granulated Sugar + additional for sprinkling.
1 tsp Vanilla


Roll out one can of dough in the bottom of the casserole dish.

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Egg
Sugar
Vanilla
Beat until smooth and creamy.
Spread evenly over the dough.

Gently spread the filling evenly over the Cream Cheese. (I started by drizzling it evenly over the mixture and then gently spread it evenly over the mixture)

Carefully lay the next can of dough over the top.

Bake 30 minutes until the top is golden brown.
Remove the dish to a rack, immediately sprinkle with additional sugar. ( I sprinkled mine with the mixture left over from my Cinnamon Sugar Mini Pretzels)
Allow to cool completely before cutting into squares and place on a serving plate.

Cut into squares to serve

Enjoy!
Peace in the Kitchen!

Christmas Sugar Plums and Hazelnut Balls

We have a Christmas Open House every year. It's a time to share the scents, sounds, sights and flavors of the season with friends and family.
Every year the menu changes. We find new and unique treats to add to the traditional ones.
This year I'm adding these two new recipes.

Sugar Plums

1 1/4 C Roasted Almonds (roughly chopped)
1 1/2 C Prunes  (roughly cut into pieces)
1 1/2 C Dried Apricots (roughly cut into pieces)
3 TBS Honey
1 tsp Orange Zest
1/2 tsp Cinnamon
1/4 tsp Nutmeg

Put all of the ingredients in a food processor and pulse until finely chopped.
Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.
Roll the balls in coarse sugar.

Enjoy!
Peace in the Kitchen!

Hazelnut Balls
Yield 24 - 26 Balls.

This is my cookie that won second place in the Easy Category at the 2015 Dallas Morning News Holiday Cookie Contest.

3/4 C Hazelnuts (finel chopped, leaving some small pieces)
1 C Rice Krispies
1/2 C Nutella
A bowl of Confectioner's Sugar for rolling the Balls.

Put all ingredients in a large mixing bowl and gently fold until everything is combined.
Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.
Roll the balls in Confectioner's Sugar.

(Another tip I've learned as I continue to make these): I've made so many batches of them this season. I scoop quite a bit of the mixture into the cookie scoop and then I press it firmly against the palm of my hand until there's enough to form a dense ball. I release it into a bowl of  Confectioner's Sugar and sprinkle it and roll it around until it's completely coated.

These were my favorite cookie this year.
I will definitely make these every year!

Enjoy!
Peace in the Kitchen!

Gingerbread Muffins

Merry Christmas!
Nothing says Christmas in the kitchen like the aroma of Gingerbread!
Here's the perfect recipe to accomplish that. This recipe originated in England. I adapted it for the American baker.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 6 C Muffin Tin with paper liners, lightly brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour), meted well and refrigerated in a jar. I start with 1 C of each and always have it available for all of my baking needs.

These are my favorite Kitchen Supply Paper Muffin Molds.
You can get them from any Speciality Culinary Store.

Gingerbread Muffins


9 TBS Butter, room temperature
1/2 C packed Dark Brown Sugar
1 TBS Vanilla
2 Eggs
1 TBS Pumpkin Pie Spice Mix + additional for sprinkling.
1 TBS Cinnamon
1 tsp Ground Ginger
A Pinch of Salt
1/4 C Whole Milk
1 C Self Rising Flour
Confectioner's Sugar for dusting when serving.

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat until combined, about 3 minutes, don't over beat.

Add:
Eggs
Pumpkin Pie Spice Mix
Cinnamon
Ginger
Beat for 1 minute.

Add:
Milk
Flour
Beat just until incorporated.

Scoop into cups about 2/3 full.
Sprinkle with additional Pumpkin Pie Spice Mix.
Bake for 15 minutes, a toothpick in the center should come out clean.
Remove pan to a rack and cool completely.
Dust with Confectioner's Sugar just before serving.


Homemade Pumpkin Pie Spice:

1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.


Enjoy!
Peace in the Kitchen!

Pralines

I live in Texas, we eat a lot of Pralines. Ours are typically found on the counter of every Mexican Restaurant in Texas. The Praline came to this country from France and made its way to Cajun Country in Louisiana. Mexico soon discovered this sugary confection and embraced it. Texas was next! The history of this sugary treat is fascinating. I only covered a bit of the history here!


French Settlers brought Pralines to Louisiana where Sugar and Pecan trees were plentiful.
During the 19th Century, New Orleans Chefs substituted Pecans for Almonds, added Cream to thicken the confection and created what became known throughout the American South as the Praline. They have the a creamy consistency similar to Fudge.
They're usually made by combining Sugar, Butter and Cream in a pot on medium high heat and stirring constantly until most of the water has evaporated and it reaches a brown color and a thick texture. The mixture is dropped by the spoonful onto waxed paper or aluminum foil (lightly buttered)
and allowed to cool completely.

Here's a sample of Praline recipes. There are easy recipes and more complicated ones.
Here's a variety to choose from.

Mexican Pralines

2 C Granulated Sugar
1 C Brown Sugar
1/2 C Whole Milk
A Pinch of Salt
2 C roughly chopped Pecans
1 tsp Vanilla

In a saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Milk
Salt
Pecans
Boil for 4 minutes.
Add Vanilla and stir.
Drop by the spoonful onto waxed paper.
Allow to cool completely.

Enjoy!
Peace in the Kitchen!



Creamy Pralines

1 Package of Butterscotch Pudding (not instant)
1 C Granulated Sugar
1/2 C Brown Sugar
1/2 C Evaporated Milk (not sweetened condensed milk)
1 TBS Butter
1 1/2 C roughly chopped Pecans.

In a saucepan on medium high heat:
Vanilla Pudding
Granulated Sugar
Brown Sugar
Evaporated Milk
Butter
Pecans
Stir well.
Boil for 4 minutes, stirring often.
Remove from heat and whisk well.
Drop by the spoonful onto waxed paper.
Allow to cool completely.

Enjoy!
Peace in the Kitchen!

Maple Pralines

1/8 tsp Salt

1 C Water

1 C roughly chopped Pecans

1 3/4 C Granulated Sugar, divided

1 TBS Butter

1/4 tsp Maple Flavoring

In a Cast Iron Skillet on low high:

1/2 C Sugar

Stir constantly until it begins to turn into a light golden syrup.

Remove from heat and allow to rest for 5 minutes to create a Caramel.

Add:

Salt

Water 

Remaining Sugar

Gently stir until the Caramel in the Skillet is dissolved.

Add:

Butter

Cook to softball stage , stirring constantly.(use a candy thermometer)

Remove from heat.

Allow to cool for 5 minutes.

Add:

Maple Flavoring

Pecans

Stir until it becomes creamy.

Drop by the spoonful onto waxed paper.

Allow to cool completely.

Enjoy!

Peace in the Kitchen!

Bourbon Praline Cookies

1/4 tsp Baking Soda

1 C Brown Sugar

2 tsp Flour

A pinch of Salt

1 Egg White

1 TBS of the best Bourbon you can afford!

2 C roughly chopped Pecans

In a medium mixing bowl, Sift together:

Baking Soda

Brown Sugar

Flour

Salt

Whisk well.

In a small bowl:

Egg White

Whisk well.

Add Bourbon to the Flour mixture.

Fold Egg White into the mixture.

Fold Pecans into the mixture.

Use a 1 1/2" Cookie Scoop and drop 3" apart onto a Silpat lined or Non Stick Sheet Pan (lightly sprayed with a cooking spray)

Bake at 350 degrees for 10 to 15 minutes.

Enjoy!

Peace in the Kitchen!

Royal Icing for Cookies

There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS  Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.

Enjoy!
Decorating your Holiday Cookies!

Cinnamon Scone Bread

I received this recipe from Food52. I tested a recipe for a Best Baked Good Recipe Contest and the following recipe was one of the two finalists. At the writing of this recipe I don't know if it won. I'll come back and update the post after the winner is chosen. I was not pleased with the recipe I tested and I would love to have chosen this one. Oh well........ at least I have this amazing recipe to blog about!

Today, I can post that this was the winning recipe and that makes me happy! I loved this recipe from the first time I read it.
I look forward to making it soon.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 5" Loaf Pan. Line with a piece of Parchment Paper that hangs over the long sides of the pan. Grease the paper.


Streusel:

4 TBS Flour
4 TBS Granulated Sugar
4 TBS Brown Sugar
2 tsp Cinnamon
1 TBS Heavy Cream


Dough:

2 1/2 C Flour
1/4 C Granulated Sugar + additional for sprinkling the top of the bread.
1 TBS Baking Powder
3/4 tsp Salt
6 TBS Cold Butter, cubed
1/2 C Currants
1/2 tsp of your choice: Cinnamon, Cocoa Powder or Espresso Powder.
1 C Heavy Cream + additional to brush on the dough.
1 Large Egg
1 1/2 tsp Vanilla

Directions.

Streusel:
In a small bowl:
Flour
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.
Stir in the Heavy Cream to create the Streusel. This should not be chunky. It should be a Blend.


Dough:
In a Food Processor:
Flour
Sugar
Baking Powder
Salt
Pulse just to combine.

Add Butter and pulse about 8 times.
Retain some small pieces of Butter.
Transfer to a large mixing bowl.

In a small bowl:
Cinnamon, Cocoa Powder or Espresso Powder (your choice)
Currants
Just mix together, add to the flour/butter mixture and stir gently.

In a large measuring cup:
Heavy Cream
Egg
Vanilla
Whisk well and pour it into the Flour mixture.

Use a blending fork, fold the wet ingredients into the dry ingredients. Use a folding method, not stirring. Work the dough until it comes together. When the dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there's still a lot of loose flour in the bottom of the bowl, drizzle a bit more cream, one teaspoon at a time, until the dough comes together. Shape it into a ball.
Transfer to a floured surface.
Pat it into a 6" X 14" Rectangle.
Cut it into 12 equal pieces.
Brush them all with cream.
Sprinkle 6 pieces with Streusel mixture.
Place a non - streuseled piece onto a streuseled piece.

This part gets tricky. Choose your method of putting it together. Here's the concept:
You'll Be lining the pan with the layers of dough from end to end. They're not laid flat in the pan.
Continue layering until the pan is completely filled from end to end.
Brush the top with cream and sprinkle with granulated sugar.

Bake for 40 minutes.
Cover with foil and bake an additional 10 minutes.
A toothpick placed in the center of a bread layer should come out clean.
Remove and place on a rack to cool for 10 minutes.
Use the paper and pull out the bread and place it on the rack to cool completely.
You can either pull it apart or slice it.
It tastes really good if it's lightly heated in the microwave.

Enjoy!
Peace in the Kitchen!