Caramel Apple Cookies

When there's a chill in the air and the Apples are ripe on the trees, enjoy the flavors of those Fall apples in a cookie.
I grew up in Michigan with an Apple Orchard at the end of our street. It was an annual event for our family to visit the Cider Mills too. My grandmother lived in Up State New York and had an Apple Farm. Apple Pie, Apple Cider, Caramel Apples and Apple Cobblers were all popular in Fall and Winter when we visited our grandmother.
Here's a recipe that evokes all of those flavors, in a cookie.

Caramel Apple Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper  (Parchment is an important part of this recipe)
You can't use Sugar Free Cider Mix! This is an important part of the recipe too.

2 sticks (16 TBS) Butter, room temperature
1 C Granulated Sugar
1/2 tsp Salt
1 - (7.4 oz.) Box of Alpine Spiced Apple Cider Instant Original Drink Mix. (10 packets)
2 Eggs
1 tsp Vanilla
3 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
1/8 tsp Allspice
1 - 14oz. bag of Kraft Caramels

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Salt
10 Packets of Cider Mix
Beat just until combined.
Add:
Eggs, one at a time.
Vanilla
Mix just until combined.

In a medium mixing bowl:
Flour
Baking Soda
Baking Powder
Cinnamon
Allspice
Whisk together by hand.
Gradually add this to the wet ingredients in the mixer.
Beat just until combined.
Don't over mix the dough.

Use a 1 3/4" Cookie Scoop and scoop out the dough for each cookie.
Flatten the dough just enough to add 1 caramel in the center of the dough and seal the dough around it, completely.
Place them 2" apart on the Sheet Pan.
Bake for 12 - 14 minutes. (check at 12 minutes, it should be enough time) you don't want to over bake them.
When they're done, gently slide the Parchment Paper, along with the cookies, onto the counter or a Cooling Rack.
Allow them to cool, just until they're no longer soft, but still warm.
Gently twist the cookies to release them, turn them upside down on the Parchment Paper, to cool completely.

Enjoy!
Peace in the Kitchen!



                     

Hatch Chile Triple Chocolate Chip Cookies

This is a spicy Chile infused Chocolate Chip Cookie created for The Central Market Hatch Chile Contest and the Dallas Morning News Holiday Cookie Contest.

Hatch Chile Triple Chocolate Chip Cookies

1 C + 2 TBS Flour
1/4 C Dark Cocoa Powder
1 tsp Baking Powder
1/4 tsp Sea Salt
1 TBS Ancho Chile Powder ( or your favorite Chile Powder) I use a Chimayo Chile Powder that we get from Chimayo, New Mexico)
2 tsp Cinnamon
1 tsp Ginger
1/4 tsp Instant Espresso Coffee (Medaglia D'oro)
8 oz. Semi Sweet Chocolate Chips, melted
2 Eggs
1 tsp Vanilla
5 TBS butter, softened
3/4 C Light Brown Sugar
1/4 C Granulated Sugar
1 C Dark Chocolate Chips
1/2 C Milk Chocolate Chips
1/2 C Semi Sweet Chocolate Chips
1/4 C diced Hatch Chiles (not roasted)


In a mixing bowl, Sift the following ingredients well:
Flour
Cocoa Powder
Baking Powder
Salt
Ancho Chile Powder
Cinnamon
Ginger
Instant Espresso Coffee

In another bowl, whisk Eggs, Vanilla and Set Aside.

In the bowl of a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Beat until creamy smooth, 2 -3 minutes.
Add Egg and Vanilla, beat until combined well.
Add melted Chocolate, beat until combined well.
Slowly incorporate the dry ingredients.
Fold in all of the Chocolate Chips, by hand.
Refrigerate the dough for 1 hour.

Using a 1 3/4 inch Cookie Scoop , scoop the dough 2 inches apart onto a parchment paper lined sheet pan.
Bake at 350 degrees for 10 minutes.
Remove from oven and cool on the pan for 10 minutes.
Transfer the cookies to a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!
.

Corn Cakes with Diced Green Chiles and Cheese served with Butter and Warm Maple Syrup

I'm a Texan, we love Corn Cakes!

Corn Cakes with Diced Green Chiles and Cheese served with Butter and Warm Maple Syrup!

Here's what you'll need:
1 - 10" Cast Iron Skillet greased with Vegetable Oil and preheated on the stove.


1 C Masa Harina
1/2 C Flour
3 TBS Cornstarch
1 TBS Baking Powder
1 tsp Salt
2 Large Eggs
1 1/2 - 2 C Whole Milk, divided
2 TBS Sour Cream
2 TBS Vegetable Oil
1 C Corn , divided
1/2 C Grated Monterey Jack Cheese or Hatch Jack Cheese.
1- 4oz. can of Diced Green Chiles, drained.
1/2 tsp Cumin
3 TBS Chopped Fresh Chives
3 TBS Chopped Cilantro

Butter
Warm Maple Syrup


In a large mixing bowl:
Mas Harina
Flour
Cornstarch
Baking Powder
Salt
Whisk well.

In a blender on high speed:
Eggs
1 C Milk
Sour Cream
Oil
3 TBS Corn
Blend until liquified.
Add these wet ingredients to the bowl of dry ingredients with the addition of enough remaining milk until a fairly thick batter comes together.

Fold in by hand:
Cheese
Chiles
Cumin
Chives
Cilantro

Spoon the batter into the skillet and just before flipping it, top it with 1 TBS of Corn.
Serve with Butter and Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Tex - Mex Soup / an original recipe from The Hippy in the Kitchen

I started to create a new soup recipe yesterday. It was going to be something with a Tex  - Mex flavor. It began as an Enchilada base. It wasn't thick enough for my taste. I kept adding and adjusting and finally created this Crock Pot / Slow Cooker recipe. The only title I could come up with was Tex-Mex. I've always said that a recipe that starts with Tex-Mex usually turns out great.

Here's the final recipe:

6 Whole Roasted Hatch Chiles, chopped.(I use a canned  Whole Hatch Green Chiles)
 They're much easier than roasting, seeding and peeling fresh chiles..

1 TBS Vegetable Oil
1 large Onion, chopped
4 Cloves of Garlic, minced. I used 2 tsp of minced garlic from a jar.
2 - 15 oz. cans of Pinto Beans, drained and rinsed well.
2 - 14oz. cans of diced Tomatoes with the liquid.
1/2 tsp Cumin
2 tsp dried Oregano
1 tsp Salt
1 TBS Adobo Seasoning
2 C Instant Refried Beans. (I buy it in the bulk section at a local grocery store)
1 C Nature's Burger Mix (I buy it in the bulk section at a local grocery store)
1 C Dried Pinto Beans

Topping options to garnish each bowl of soup:

Crushed Tortilla Chips
Grated Smoked Gouda Cheese
Sliced Black Olives
Sliced Green Onions
Sour Cream
Chopped Fresh Cilantro

In a skillet:
Heat Oil
Saute Onion for 10 minutes.
Add Garlic for an additional 2 minutes.

Transfer the Onion/Garlic mix to a Crock Pot / Slow Cooker.
Add all of the remaining ingredients.
Cover and cook on low for 4 - 6 hours.
Stir occasionally.

Ladle into serving bowls and garnish with your choice of toppings.

Enjoy!
Peace in the Kitchen!

Cap'n Crunch Candy and Cap'n Crunch Crunch Cookies

My wife got this recipe from a friend in the late seventies. We made them this year. They are perfect for Christmas.
In the original recipe it refers to 2# of Chocolate. That's 2 pounds. Anne adapted it to bags of White Chocolate Chips.

Cap'n Crunch Candy

2 C Rice Krispies Cereal
2 C Peanut Butter Cap'n Crunch Cereal (Christmas, I use Cap'n Crunch Christmas Cereal))
1 C Dry Roasted Peanuts, whole
2 C Miniature Marshmallows (Christmas, I use colored Miniature Marshmallows)
2 -(11oz) bags of White Chocolate Chips

In a large mixing bowl:
Rice Krispies
Cap'n Crunch
Peanuts
Marshmallows
Stir to combine well.

Melt the Chocolate, just until melted but not too hot.
Drizzle it over the mix, Gently fold it in.
Drop by the spoonful onto waxed paper.
Allow to cool completely.

Enjoy!
Peace in the Kitchen!

A Christmas present from my son!

I happen to love Cap'n Crunch Cereal. It was always my favorite cereal as a child and continued to be as an adult.
What a perfect cookie recipe for me, and........ maybe for you too!

Cap'n Crunch's Crunch Berries Cereal Cookies:

1 1/4 C flour
1/2 tsp baking soda
1/8 tsp salt
1/3 C butter, softened
1 C granulated sugar
1 egg
1 tsp vanilla
1/2 tsp orange extract
2 C Cap'n Crunch's Crunch Berries Cereal. (for Halloween I use Peanut Butter Crunch Cereal and I make them for Christmas with Cap'n Crunch Christmas Cereal)

Preheat the oven to 350 degrees

In a bowl:
Flour
Baking Soda
Salt
Whisk well and set aside.

In a large mixing bowl, using an electric hand mixer:
Butter
Sugar
Beat until creamy.
Add:
Egg
Vanilla
Orange Extract
Beat well.

Gradually add dry ingredients into the wet ingredients.
Fold in the cereal by hand.

Using a 1 1/2" cookie scoop, drop cookies 2" apart onto a parchment paper lined sheet pan.
Bake for 11 - 13 minutes.
Transfer the pan to a cooling rack for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Crock Pot Hot Chocolate

I have my favorite recipe for Hot Chocolate on the blog and I have never made another. However, we're having a Christmas Open House and this would be so easy to make and serve from the slow cooker. It stays hot and it's virtually, no fuss!
This recipe is an adaptation of my favorite one.

Slow Cooker Hot Chocolate

In the Slow Cooker:
3 C Heavy Cream
2 cans (14oz. each) Sweetened Condensed Milk
12 C Whole Milk
2 tsp Vanilla
6 C Semi Sweet Chocolate Chips

Miniature Marshmallows for garnish.
We serve it with Miniature Vanilla or Peppermint Marshmallows.

Cover and cook on low for 2 hours.
Stirring occasionally until the chocolate is completely melted.
Stir again during serving.

Enjoy!
Peace in the Kitchen!

Mellow Mushroom's Esperanza Dressing

Mellow Mushroom is one of our favorite Pizza and Beer restaurants. As a Vegetarian I love their menu options for Vegetarians. This is their house salad dressing, however, to make it vegetarian I use a Vegetarian Worcestershire Sauce. Typically, the sauce includes Anchovy Fish and I don't eat Seafood. This recipe is not Vegan.
The restaurant offers a good variety of Salads including the new Build Your Own.
This recipe has been adapted without changing the integrity of the original one.

Esperanza Dressing from Mellow Mushroom!

1 1/2 C Olive  Oil
1 Large Egg Yolk
1 TBS Dijon Mustard
1 TBS Dried Onion Flakes
1 tsp Granulated Garlic (not fresh minced and not garlic powder)
1 tsp Dried Oregano
1 tsp Vegetarian Worcestershire Sauce
1/3 C Apple Cider Vinegar
1/4 tsp Freshly Ground Black Pepper
2 TBS Freshly Minced Parsley
2 TBS Water
Fine Sea Salt, to taste

In the bowl of a Food Processor with the Chopping Blade:
Egg Yolk
Mustard
Onion Flakes
Garlic
Oregano
Worcestershire Sauce
Vinegar
Pepper
Water
Salt
Pulse until smooth.
Slowly drizzle Oil through the tube of the Food Processor, with the machine running.
Remove to a serving bowl and fold in the Parsley.

Enjoy!
Peace in the Kitchen!