I saw this recipe on another food blog that I follow (I am baker). I have friends in Scandinavia so I researched several recipes for this chocolate creation. It's a cross between several desserts that we're familiar with in the U.S.... pie, cake, and a brownie. It's simple and very chocolatey!
This recipe is adapted from several that I found and the addition of whiskey is ......... interesting, so I added it.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Pie 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.
1/2 C Flour
1/4 C Unsweetened Cocoa Powder
A pinch of Salt
2 Large Eggs
1 1/3 C granulated Sugar
1 TBS whiskey (I use a good Irish brand)
8 TBS (1 stick) Butter, melted
In a mixing bowl, sift together:
Flour
Cocoa Powder
Salt
Whisk and set aside.
In a large mixing bowl:
Eggs
Sugar
Which well.
Gently fold Flour mixture into the Eggs.
Add:
Vanilla
Whiskey
Butter
Stir to incorporate.
Pour into the pie pan.
Bake for 25 minutes.
Remove to a rack and cool completely before serving.
Serve with Vanilla Ice Cream or homemade Whipped Cream.
Enjoy!
Peace in the Kitchen!
Thursday, January 22, 2015
Wednesday, January 21, 2015
Gingerbread, a collection of all things Ginger!
I have several favorite recipes for Gingerbread. I decided to post them all in one collection.
The Best of the Best Gingerbread! (This is the most incredible Recipe and my favorite)
Basic Gingerbread:
What you'll need:
Preheat the oven to 350 degrees
1 - 9" square baking 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.
8 TBS (1 stick) Butter
1 C Granulated Sugar
2 Large Eggs
3/4 C Boiling Water
3/4 C Molasses
2 1/2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Ginger
Confectioner's Sugar for dusting the finished Gingerbread
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat until just combined, do not over beat.
Add:
Eggs
Beat just until combined, do not over mix.
Add:
Water
Molasses
Mix just until combined, do not over mix.
In a small mixing bowl:
Flour
Baking Soda
Salt
Ginger
Whisk well.
Add to the Stand Mixer and beat just until mixed well.
Spoon into the Baking Pan.
Bake for 35 - 45 minutes, until a toothpick in the center of the cake comes out clean.
Remove to a rack and cool for 10 minutes.
Invert onto a serving platter.
Dust with Confectioner's Sugar just before serving. (I dust it through a sieve.)
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
Alsatian Gingerbread in a Cast Iron Loaf Pan:
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix) I use my Cast Iron Loaf Pan for this bread.
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
I love the flavor of Ginger at Christmas. It's one of the few times that I eat it. I like traditional Christmas Gingerbread during the holidays. I have a recipe for a French Alsatian Gingerbread with Orange Glaze, made in a loaf pan. I'll repost the recipe at the end of this one. I'll make German Lebkuchen this year and I usually make Pfeffernusse cookies. There's something about the combination of flavors that make up these Christmas desserts that I find appealing.
Gingerbread Cake with Maple Icing:
Here's what you'll need:
1- 10" X 2" cake pan. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well in a jar and refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel
Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
Cake:
In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger
In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes. This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.
Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.
Enjoy!
Peace in the Kitchen!
Alsatian Gingerbread with Orange Glaze:
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
Here's another great cookie to share during the holidays. We give cookies to friends and neighbors. These will make it in the Christmas Gift Baskets this year.
1 1/4 C Crushed Gingersnaps
1/2 C Confectioner's Sugar
1/3 C Sweetened Condensed Milk
1 1/2 tsp Dark Rum
1 1/2 tsp Vanilla
1 tsp Cinnamon
3 oz. Semi Sweet Chocolate Baking Squares.
1 C of Canned Chocolate Icing
In a Food Processor:
1 C of the Gingersnaps
Confectioner's Sugar
Sweetened Condensed Milk
Pulse until incorporated.
Transfer to a mixing bowl.
Fold in remaining Gingersnaps.
Cover and refrigerate 1 hour.
Line a sheet pan with waxed paper and set aside.
Use a 1 1/2 " cookie scoop.
Roll the balls into a log.
Place on the sheet pan.
In a sauce pan:
Heat Chocolate Squares on low until melted.
Add Icing and stir until smooth and creamy.
Use a fork and dip the logs in the chocolate.
Place them back on the sheet pan.
Allow 1 hour for the Chocolate to set.
Enjoy!
Peace in the Kitchen!
I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
Here's an easy, great tasting Christmas cookie from Pillsbury.
Gingerbread Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
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!
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.
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!
This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each 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.
5 1/2 C Flour + additional for dusting.
1 tsp Baking Soda
1 1/2 tsp Salt
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
16 TBS (2 sticks) unsalted Butter, room temperature
1 C Granulated Sugar
2 Large Eggs
1 C Honey
1/2 C Molasses
2 1/2 C Royal Icing (recipes to follow)
In a medium bowl:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Nutmeg
Whisk well.
In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.
Add:
Eggs, one at a time, beating after each addition.
Add:
Honey
Molasses
Beat just until combined.
Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.
Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.
NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.
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!
What you'll need:
Preheat the oven to 350 degrees
1 - 9" square baking 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.
8 TBS (1 stick) Butter
1 C Granulated Sugar
2 Large Eggs
3/4 C Boiling Water
3/4 C Molasses
2 1/2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Ginger
Confectioner's Sugar for dusting the finished Gingerbread
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat until just combined, do not over beat.
Add:
Eggs
Beat just until combined, do not over mix.
Add:
Water
Molasses
Mix just until combined, do not over mix.
In a small mixing bowl:
Flour
Baking Soda
Salt
Ginger
Whisk well.
Add to the Stand Mixer and beat just until mixed well.
Spoon into the Baking Pan.
Bake for 35 - 45 minutes, until a toothpick in the center of the cake comes out clean.
Remove to a rack and cool for 10 minutes.
Invert onto a serving platter.
Dust with Confectioner's Sugar just before serving. (I dust it through a sieve.)
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
Alsatian Gingerbread in a Cast Iron Loaf Pan:
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix) I use my Cast Iron Loaf Pan for this bread.
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
I love the flavor of Ginger at Christmas. It's one of the few times that I eat it. I like traditional Christmas Gingerbread during the holidays. I have a recipe for a French Alsatian Gingerbread with Orange Glaze, made in a loaf pan. I'll repost the recipe at the end of this one. I'll make German Lebkuchen this year and I usually make Pfeffernusse cookies. There's something about the combination of flavors that make up these Christmas desserts that I find appealing.
Gingerbread Cake with Maple Icing:
Here's what you'll need:
1- 10" X 2" cake pan. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well in a jar and refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel
Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
Cake:
In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger
In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes. This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.
Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.
Enjoy!
Peace in the Kitchen!
Alsatian Gingerbread with Orange Glaze:
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
Here's another great cookie to share during the holidays. We give cookies to friends and neighbors. These will make it in the Christmas Gift Baskets this year.
1 1/4 C Crushed Gingersnaps
1/2 C Confectioner's Sugar
1/3 C Sweetened Condensed Milk
1 1/2 tsp Dark Rum
1 1/2 tsp Vanilla
1 tsp Cinnamon
3 oz. Semi Sweet Chocolate Baking Squares.
1 C of Canned Chocolate Icing
In a Food Processor:
1 C of the Gingersnaps
Confectioner's Sugar
Sweetened Condensed Milk
Pulse until incorporated.
Transfer to a mixing bowl.
Fold in remaining Gingersnaps.
Cover and refrigerate 1 hour.
Line a sheet pan with waxed paper and set aside.
Use a 1 1/2 " cookie scoop.
Roll the balls into a log.
Place on the sheet pan.
In a sauce pan:
Heat Chocolate Squares on low until melted.
Add Icing and stir until smooth and creamy.
Use a fork and dip the logs in the chocolate.
Place them back on the sheet pan.
Allow 1 hour for the Chocolate to set.
Enjoy!
Peace in the Kitchen!
I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
They're a great cookie for any Christmas Party.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine 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.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine 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.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
2 Eggs
1/3 C Sugar
1/8 tsp Salt
1/8 tsp Salt
1/2 C Flour
1/4 C Butter, melted and cooled.
1 tsp Vanilla
2 TBS Molasses
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground Ginger
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.
Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Here's an easy, great tasting Christmas cookie from Pillsbury.
Gingerbread Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
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!
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!
This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each 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.
5 1/2 C Flour + additional for dusting.
1 tsp Baking Soda
1 1/2 tsp Salt
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
16 TBS (2 sticks) unsalted Butter, room temperature
1 C Granulated Sugar
2 Large Eggs
1 C Honey
1/2 C Molasses
2 1/2 C Royal Icing (recipes to follow)
In a medium bowl:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Nutmeg
Whisk well.
In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.
Add:
Eggs, one at a time, beating after each addition.
Add:
Honey
Molasses
Beat just until combined.
Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.
Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.
NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.
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!
I can't decide which of these recipes for Gingerbread Latte that I like best. I think you just have to try them and deice for yourself. I like #3 because it's easy to prepare. The syrup is also good. I'm not crazy about having to buy fresh Ginger for #2, but it does add a stronger flavor of Ginger. I don't usually use fresh Ginger in a recipe.
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
Preparation:
In a small saucepan: Water, Sugar, Ginger, Vanilla.
In a small saucepan: Water, Sugar, Ginger, Vanilla.
Bring to a boil, stirring until the Sugar dissolves.
Reduce heat and simmer 15 - 20 minutes.
Pour the Espresso into a Mug and add 1/4 C of the Gingerbread Syrup. Top off with heated Milk.
Garnish with Whipped Cream and sprinkle with Nutmeg.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla
In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.
To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Enjoy!
Peace in the Kitchen!
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Cappuccino Drink:
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
Homemade Pumpkin Spice Latte:
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Monday, January 19, 2015
Texas Date and Pecan Cake
I happen to love Cakes made with dates and fruit and nuts and coconut and spices and a lot of other stuff, so here's another favorite of my that falls into that category. You know I just said that because all of those ingredients are in this cake. Oh well, I hope you like it as much as I do. I make this during the period between Thanks giving and Christmas. Well, actually, I make it for Thanksgiving and for Christmas. I have other recipes on the blog for Texas Cakes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" square baking dish. I just bought a very cool stone one from Pampered Chef.
Brush the pan 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.
You can also line the pan with Parchment Paper cut into two pieces that hang over the edge 2". Spray the paper with a non stick cooking spray. I prefer the Pan Release Mix.
4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
2 TBS Orange Zest
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 - (14 oz.) can of Sweetened Condensed Milk
In a large mixing bowl:
Dates
Pecans
Coconut
Flour
Zest
Salt
Ginger
Stir well to combine.
Add Sweetened Condensed Milk and mix just until combined.
Spread evenly in to the pan.
Bake for 30 - 35 minutes, only just until the top is light golden brown.
Remove it to a rack and allow to cool completely before slicing.
NOTE:
Overtaking will cause the cake to be tough when cooled.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" square baking dish. I just bought a very cool stone one from Pampered Chef.
Brush the pan 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.
You can also line the pan with Parchment Paper cut into two pieces that hang over the edge 2". Spray the paper with a non stick cooking spray. I prefer the Pan Release Mix.
4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
2 TBS Orange Zest
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 - (14 oz.) can of Sweetened Condensed Milk
In a large mixing bowl:
Dates
Pecans
Coconut
Flour
Zest
Salt
Ginger
Stir well to combine.
Add Sweetened Condensed Milk and mix just until combined.
Spread evenly in to the pan.
Bake for 30 - 35 minutes, only just until the top is light golden brown.
Remove it to a rack and allow to cool completely before slicing.
NOTE:
Overtaking will cause the cake to be tough when cooled.
Enjoy!
Peace in the Kitchen!
Pillsbury Crostini Appetizers , 2 versions plus 2 other similar appetizers
Here are 2 great recipes from Pillsbury. I recently made a Savory Palmier recipe and it was delicious. I found these two that I adapted to use with the same dough as the Savory Palmier. These are very similar.
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.
The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.
Pillsbury Crostini Appetizers:
Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
Crostini #1:
3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive
In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.
Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.
Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.
In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.
Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.
Crostini # 2:
The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.
In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.
In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.
Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.
You'll need about 1 C of finely chopped Pecans.
Proceed with the directions in the first recipe for preparing the dough.
Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans
Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.
Enjoy!
peace in the Kitchen!
I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.
Savory Palmiers
Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.
1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt
Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.
If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.
Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.
Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.
Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.
Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.
The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.
Pillsbury Crostini Appetizers:
Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
Crostini #1:
3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive
In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.
Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.
Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.
In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.
Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.
Crostini # 2:
The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.
In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.
In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.
Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.
You'll need about 1 C of finely chopped Pecans.
Proceed with the directions in the first recipe for preparing the dough.
Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans
Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.
Enjoy!
peace in the Kitchen!
I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.
Savory Palmiers
Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.
1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt
Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.
If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.
Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.
Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.
Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.
Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
Praline Bundt Cake with Praline Icing and Sugared Pecans
I did an entire post dedicated to Bundt Cakes and then I found this one.
Praline Bundt Cake
Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (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.
1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.
1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla
1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.
Add:
Brown Sugar
Combine well.
Add:
Eggs, 1 at a time, beating after each one.
In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.
Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.
Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.
Increase the oven temperature to 350 degrees again.
Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.
Icing:
1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla
In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.
Sugared Pecans:
1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar
Add Pecans to the Egg Whites and stir until coated well.
In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.
Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.
Enjoy!
Peace in the Kitchen!
Praline Bundt Cake
Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (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.
1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.
1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla
1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.
Add:
Brown Sugar
Combine well.
Add:
Eggs, 1 at a time, beating after each one.
In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.
Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.
Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.
Increase the oven temperature to 350 degrees again.
Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.
Icing:
1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla
In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.
Sugared Pecans:
1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar
Add Pecans to the Egg Whites and stir until coated well.
In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.
Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.
Enjoy!
Peace in the Kitchen!
Drumstick Layered Dessert from Melissa's Southern Kitchen
Oh my ! I was totally taken in by this recipe. You had me at the story about the childhood favorite, Vanilla Drumstick Ice Cream Cone.
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house. He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.
http://www.melissassouthernstylekitchen.com/…/drumstick-lay…
Enjoy!
Peace in the Kitchen!
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house. He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.
http://www.melissassouthernstylekitchen.com/…/drumstick-lay…
Enjoy!
Peace in the Kitchen!
Sunday, January 18, 2015
Lemon Rosemary Cake
This is adapted from a recipe by Katherine at Food52. It was entered in a contest for the Best Citrus Recipe category.
Here's what you'll need:
Preheat the oven to 325 degrees
Brush a 9" X 1 1/2" Cake Pan 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.
Lemon Rosemary Cake
1 1/3 C Flour
2/3 C Cornmeal
3 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/4 C granulated Sugar
16 TBS (2 Sticks) Butter, room temperature
4 Eggs, room temperature and beaten
3 TBS chopped Fresh Rosemary
The Zest of 2 Lemons
2 tsp fresh Lemon Juice
Glaze
1/3 C Fresh Lime Juice
1/3 C Fresh Lemon Juice
Zest of 1 Lime
Zest of 1 Lemon
2/3 C granulated Sugar
In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well.
Add and beat with an electric hand mixer:
Sugar
Butter
Eggs
Beat well just to combine.
Add:
Rosemary
Lemon Zest
Lemon Juice
Beat just until incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Prepare the Glaze.
In a saucepan on medium heat:
Mix all Glaze ingredients until the sugar is completely dissolved.
As soon as the cake is done, poke holes all over the cake with a fork and evenly drizzle on the warm glaze.
Allow the cake to cool in the pan and serve it from the pan either warm or room temperature.
Enjoy!
Peace in the Kitchen!
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