I've taken the best recipes I found for Rocky Road Fudge , adapted them and came up with my favorite recipe.
Here's what you'll need:
1 - 9"X 9" pan lined with waxed paper, handing over the sides by 2".
Rainbow Rocky Road Fudge Squares
1 (10.5oz.) bag of Colored Miniature Marshmallows
2 C chopped Pecans
1 can of Sweetened Condensed Milk
2 TBS Butter, softened to room temperature
2 C Semi Sweet Chocolate Chips
2 TBS Vanilla
In a large mixing bowl:
Marshmallows
Pecans
Mix well and set aside.
In a saucepan on medium high heat:
Milk
Butter
Chocolate Chips
Heat, stirring constantly until melted and smooth.
Stir in Vanilla.
Set aside for 5 minutes.
Pour over the Marshmallow/Pecan mix.
Mix well.
Pour over evenly into the pan.
Refrigerate for at least 2 hours.
Lift out of the pan using the waxed paper overhang.
But into squares to serve.
Enjoy!
Peace in the Kitchen!
Saturday, December 27, 2014
Texas Pecan and Fig Macarons with Raspberry Cream Cheese / Fig Filling
Here's a Texas take on the iconic French Macaron.
This is definitely a Texas Macaron Y'all!
Here's what you'll need:
Preheat the oven to 300 degrees.
1 - Sheet Pan lined with 2 sheets of Parchment Paper. The bottom one will have the Macaron template, it will be removed just prior to baking. The circles should be 1 1/4" in diameter.
This recipe will make 4 dozen cookies. (serving size is 2 cookies) The final yield is 2 dozen sandwiched Macarons.
Macaron Batter:
1 C Chopped Pecans
1 tsp Cinnamon
2 tsp finely grated Orange Zest
1/4 tsp Cream of Tartar
A dash of Salt
2 large Egg Whites
1 3/4 C of twice sifted Confectioner's Sugar, divided.
3/4 C Finely chopped Dried Mission Figs (about 8 Figs), stems removed and discarded.
In a Food Processor:
Pecans
Cinnamon
Process until finely ground.
Sift well onto a large piece of Parchment Paper through a sieve, discard the residue, don't press the remaining mixture through the sieve.
Place back into the Food Processor, add the Zest and pulse just until incorporated.
Set aside.
In a Stand Mixer with a Whisk Attachment:
Egg Whites
Cream of Tartar
Salt
On Medium speed, whisk just until foamy.
Increase speed to High, continue beating until stiff peak meringue.
Reserve 2 TBS of the Confectioner's Sugar into a small bowl and set aside.
Add remaining Sugar to the Meringue and beat on Low just until incorporated.
Fold in the Pecan Mixture by hand.
Add Figs to the reserved Sugar and toss to coat well.
Fold Figs into the batter by hand with a large Silicone Spatula.
Mix well until it slowly drips from the spatula.
Place a #12 Piping Tip into a Piping Bag and fill it with the batter.
Squeeze the batter down into the bag, eliminating any air pockets.
Cut the tip and pipe the batter onto the template lined parchment paper.
Firmly tap the bottom of the sheet pan onto a work surface to release any trapped air.
Allow to stand at room temperature for 30 minutes.
Check for a light crust to form, they should not stick to your finger when lightly touched,
Bake for 10 - 15 minutes. If the top of the cookie begins to crack, then the temperature is too high.
You'll get to know your oven for baking Macarons.
Remove the pan and allow to sit at room temperature for 30 minutes. Cooling the cookies is an important process.
Refrigerate the pan of cookies to oil completely before filling.
When you're ready to fill the cookies, peel the paper away from the cookie, don't pull the cookie away from the paper. You can also use a small, metal offset spatula to gently loosen the cookies.
Prepare the Filling :
8 oz. Cream Cheese, softened to room temperature.
8 TBS Seedless Raspberry Jam.
A jar of really good Fig Jam.
In a bowl with a hand mixer.
Cream Cheese
Raspberry
Beat until creamy smooth.
Refrigerate until completely cooled.
With an offset spatula, spread an equal amount of Raspberry filling onto half of the cookies.
Spread the other half of the cookies with equal amounts of Fig Jam.
Gently sandwich the two cookies together.
TIPS:
When piping the batter, keep the Macarons consistent in size, using a Parchment Paper template or a Silicone Mat template.
Keep the tip of the Pastry Bag about 1/2" away from the paper with the bag straight up, not angled.
Don't use a circular motion to pipe the batter.
Squeeze just until the template circle is filled to the edge. Pop the tip away to release it from the cookie.
Profitez!
Paix dans la Cuisine!
This is definitely a Texas Macaron Y'all!
Here's what you'll need:
Preheat the oven to 300 degrees.
1 - Sheet Pan lined with 2 sheets of Parchment Paper. The bottom one will have the Macaron template, it will be removed just prior to baking. The circles should be 1 1/4" in diameter.
This recipe will make 4 dozen cookies. (serving size is 2 cookies) The final yield is 2 dozen sandwiched Macarons.
Macaron Batter:
1 C Chopped Pecans
1 tsp Cinnamon
2 tsp finely grated Orange Zest
1/4 tsp Cream of Tartar
A dash of Salt
2 large Egg Whites
1 3/4 C of twice sifted Confectioner's Sugar, divided.
3/4 C Finely chopped Dried Mission Figs (about 8 Figs), stems removed and discarded.
In a Food Processor:
Pecans
Cinnamon
Process until finely ground.
Sift well onto a large piece of Parchment Paper through a sieve, discard the residue, don't press the remaining mixture through the sieve.
Place back into the Food Processor, add the Zest and pulse just until incorporated.
Set aside.
In a Stand Mixer with a Whisk Attachment:
Egg Whites
Cream of Tartar
Salt
On Medium speed, whisk just until foamy.
Increase speed to High, continue beating until stiff peak meringue.
Reserve 2 TBS of the Confectioner's Sugar into a small bowl and set aside.
Add remaining Sugar to the Meringue and beat on Low just until incorporated.
Fold in the Pecan Mixture by hand.
Add Figs to the reserved Sugar and toss to coat well.
Fold Figs into the batter by hand with a large Silicone Spatula.
Mix well until it slowly drips from the spatula.
Place a #12 Piping Tip into a Piping Bag and fill it with the batter.
Squeeze the batter down into the bag, eliminating any air pockets.
Cut the tip and pipe the batter onto the template lined parchment paper.
Firmly tap the bottom of the sheet pan onto a work surface to release any trapped air.
Allow to stand at room temperature for 30 minutes.
Check for a light crust to form, they should not stick to your finger when lightly touched,
Bake for 10 - 15 minutes. If the top of the cookie begins to crack, then the temperature is too high.
You'll get to know your oven for baking Macarons.
Remove the pan and allow to sit at room temperature for 30 minutes. Cooling the cookies is an important process.
Refrigerate the pan of cookies to oil completely before filling.
When you're ready to fill the cookies, peel the paper away from the cookie, don't pull the cookie away from the paper. You can also use a small, metal offset spatula to gently loosen the cookies.
Prepare the Filling :
8 oz. Cream Cheese, softened to room temperature.
8 TBS Seedless Raspberry Jam.
A jar of really good Fig Jam.
In a bowl with a hand mixer.
Cream Cheese
Raspberry
Beat until creamy smooth.
Refrigerate until completely cooled.
With an offset spatula, spread an equal amount of Raspberry filling onto half of the cookies.
Spread the other half of the cookies with equal amounts of Fig Jam.
Gently sandwich the two cookies together.
TIPS:
When piping the batter, keep the Macarons consistent in size, using a Parchment Paper template or a Silicone Mat template.
Keep the tip of the Pastry Bag about 1/2" away from the paper with the bag straight up, not angled.
Don't use a circular motion to pipe the batter.
Squeeze just until the template circle is filled to the edge. Pop the tip away to release it from the cookie.
Profitez!
Paix dans la Cuisine!
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!
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!
Tuesday, December 23, 2014
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!
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!
Monday, December 22, 2014
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!
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!
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!
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