Cranberry Pecan Bread

I love this Bread for Thanksgiving and Christmas. It evokes a sense of Holiday when you smell the incredible fragrance as it bakes. I like it served with Butter or Cream Cheese. It will certainly be on our menu this Holiday Season.

Cranberry Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan ( I use a Cast Iron Loaf Pan) brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each missed well and refrigerated in a jar. I always have it available for all of my baking needs.

8 TBS Butter, room temperature.
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 Egg, beaten
1/2 C Orange Juice
2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 1/2 C  Chopped Fresh Cranberries (Pulsed in a Food Processor or Chopped by hand)
1 C Chopped Pecans. Toast the Pecans before chopping. I toast them dry in a Cast Iron Skillet on the Stove for a few minutes.

Topping:
1/2 C Flour
1 1/2 TBS Brown Sugar
1 TBS Granulated Sugar
1/2 tsp Baking Powder
A Pinch of Salt
3 TBS Butter, melted.

Bread Instructions

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Egg
Oranje Juice
Mix just until combined.

On a large piece of Parchment Paper, sift together:
Flour
Baking Powder
Salt
Add this gradually to the Mixer.
Beat just until incorporated.

Fold in by hand:
Cranberries
Pecans

Spoon into the Pan and set aside.

Topping  Instructions

In a medium mixing bowl:
Flour
Brown Sugar
Granulated Sugar
Baking Powder
Salt
Whisk well.

Add:
Butter
Mix together with a Blending Fork.
Creating a Crumble with small clumps.
Sprinkle evenly over the top of the batter.

Bake for 50 - 55 minutes until Golden Brown and a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the Bread onto a rack and cool completely.

Serve with Butter or Cream Cheese.

Enjoy!
Peace in the Kitchen!

Stuffed Zucchini

This is a great vegetarian side dish. It makes 8 Zucchini halves.

Stuffed Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Shallow Casserole Dish sprayed with a Cooking Spray.

4 Large Zucchinis
Salt and Pepper to taste
2 TBS Butter
1 Medium Sweet Vidalia Onion
1 Garlic Clove, minced
1/3 C Italian Herb flavored Breadcrumbs
1 C Shredded Mozzarella Cheese

Trim the ends from the Zucchinis.
Cut them in half lengthwise.
Scoop out the center of each Zucchini half.
Finely chop it and set it aside in a small bowl.

Salt and Pepper the halves, to taste.
Place them in the Casserole Dish and Bake for 6 - 8 minutes.
Remove the dish and set aside.

In a Skillet on Medium high heat:
Butter
Heat until melted.
Add:
Onion
Sauté for 5 minutes.
Add:
Garlic.
Cook for 1 minute.
Add:
Breadcrumbs and cook for an additional minute.

Stuff the Zucchinis with the filling.
Sprinkle each with Cheese.
Return to the oven for 8 - 10 minutes.

Serve hot!

Enjoy!
Peace in the Kitchen!

Hazelnut Cheesecake (No Bake)

Cheesecake is one of my favorite desserts. It's always my first choice when we go out to dinner. There's something about it that I absolutely love. My favorite is a plain and simple New York Style Cheesecake with no topping. I have a recipe that's the only one I make. It's incredibly delicious.
However, I do like anything made with Hazelnuts so I decided to post this one. It's a no bake Cheesecake.

I toast my Hazelnuts on the stove in a Cast Iron Skillet on Medium High Heat.
Place the skillet on the heat.
Spread the Hazelnuts in a single layer.
Let them sit for 30 seconds and then begin stirring them for 3 - 4 minutes.
Watch them carefully so they don't burn.
I prefer this method to toast any type of nuts. It's quick and easy.

Hazelnut Cheesecake

Here's what you'll need:
1 - 9" Springform Pan


10 oz of Graham Crackers
5 TBS Butter, room temperature
1 - 13 oz. jar of Nutella
1 C Chopped Hazelnuts. I toast them before chopping.
1 pound of Cream Cheese, room temperature
1/2 C Sifted Confectioner's Sugar

In a Food Processor:
Break up the Graham Crackers and put them in the Processor.
Add:
Butter
1 TBS Nutella
4 TBS Hazelnuts
Pulse to create a sandy texture for a Crust.
Press into the bottom of the Pan.
(I use the bottom of a Stainless Steel Measuring Cup to press it evenly.
Refrigerate to cool completely.

In a Bowl with an Electric Hand Mixer:
Cream Cheese
Confectioner's Sugar
Beat until creamy smooth.
Add:
Remaining Nutella
Beat until completely combined.

Spread evenly over the Crust with an offset spatula.
Sprinkle with remaining Hazelnuts.
Cover with Plastic Wrap.
Refrigerate at least 4 hours or overnight.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chocolate Pound Cake

I live in Texas and I post and create a lot of recipes that are Tex - Mex. We integrate many recipes in Texas with Mexican recipes. I have always said that if you put Tex - Mex in the title of a recipe, it has to be good and they are!

I wanted to talk a bit about my favorite Mexican Chocolate. I often use it in sweet recipes. I enter an annual Holiday Cookie Contest and I have created cookie recipes using this Chocolate paired with Hatch Chiles and other spices. We tend to like our recipes with a little heat in Texas.

Taza Mexicano Chocolate Discs


Here's what you'll need:
Preheat the oven to 325 degrees.
1- 14 C (10") Tube Pan brushed well with Pan Release Mix.


8 oz. of Taza Mexicano Chocolate. There are a variety of flavors to choose from. Chop it.
1 C Butter, softened
1 1/2 C Granulated Sugar
4 Large Eggs
1/2 C Chocolate Syrup
2 tsp Vanilla
2 1/2 C Flour
1 tsp Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
1 C Buttermilk
Confectioner's Sugar
Slivered Almonds

Tex - Mex Chocolate Sauce, recipe to follow.

Micro wave the Chocolate in a glass bowl for 1 minute, until it's melted and smooth. Stir well and continue to heat  and stir until creamy smooth.

In a Stand Mixer with a Paddle Attachment:
Butter
beat for 2 minutes.
Add:
Sugar and continue to mix for 5 minutes.

Add:
Eggs
Beat until combined.

Stir in:
Melted Chocolate
Chocolate Syrup
Vanilla
Mix until smooth.

In a small bowl:
Flour
Cinnamon
Baking Soda
Salt
Whisk well

Alternately add Flour and Buttermilk to the Butter mixture. Begin and end with Flour.
Beat on Low Speed just until combined.
Pour batter into the Pan.

Bake for 1 hour and 10 minutes. A toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.
Invert the Cake to a rack to cool completely.
Just prior to serving, Dust with Confectioner's Sugar.

Serve with a side of Mexican Chocolate Sauce:

1 - 8oz. package of  Semi Sweet Chocolate Baking Squares
3/4 C Heavy Cream
2 tsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Almond Extract
A Pinch of Salt
1 TBS Butter

In a Saucepan on Low Heat:
Chocolate
Cream
Sugar
Cinnamon
Almond Extract
Salt
Whisk continuously until melted and completely combined and smooth.
Remove from heat.

Add:
Butter
Whisk constantly until completely incorporated and smooth.

Serve the Hot  Chocolate Sauce over individual servings.
Garnish each serving with Slivered Almonds.


Enjoy!
Peace in the Kitchen!

Corn Pudding #3 or #10

This is called Corn Pudding #3  or #10 because I've run out of names.
I love Corn Pudding and I have so many recipes for it. I need to stop!

Corn Pudding III

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" X 10" Casserole Dish sprayed with Cooking Spray.

2 C Martha White's self rising Cornmeal Mix
1 (15.25 oz.) can of Corn
1 (14.75 oz.) can of Creamed Corn
2 Eggs
8 TBS Butter, melted.
1/4 C chopped Green Onions
1 tsp Salt
1/2 C Buttermilk
2 C shredded Gruyere Cheese
2 TBS chopped Fresh Rosemary

In a large bowl:
Cornmeal Mix
Corn
Creamed Corn
Mix well.

Add:
Eggs
Butter
Stir well.

Add:
Onion
Salt
Buttermilk
1 C of the Cheese
Rosemary
Mix well.

Pour into the casserole dish.
Sprinkle with remaining Cheese.
Bake for 35 - 40 minutes.

Enjoy!
Peace in the Kitchen!

Gouda Cheese Pie

This is an easy pie to make because you start with a remade crust. You can make a homemade crust but some people aren't comfortable doing that.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" - 9" Pie Pan.
1 Pre Made Pie Crust for the Pie Pan.  (I cheat and transfer the pre made crust to my own Pie Pan.)
Poke holes in the bottom of the crust with a fork.

Pre bake the crust for 15 - 20 minutes.
Remove from the oven and prepare the filling.

1 1/4 C Shredded Gouda Cheese
2/3 C Heavy Cream
7 TBS Chopped Chives
3 TBS Fresh Chopped Dill
Salt and Pepper to taste.

In a large mixing bowl:
Add all ingredients and mix well.
Pour batter into the crust.
Bake 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!

Fig and Pecan Macarons

I live in Texas and we eat a lot of Figs. I think this could be considered my version of  Texas Macarons.
The base is Pecans instead of Almonds. This filling is a homemade Fig Butter.
If you've never made Macarons before, I suggest you check one of my other posts that helps to explain the process.

Here's what you'll need:
Preheat the oven to 350 degrees.
Printer paper on a Sheet Pan with Macaron template circles 1 1/4" in diameter (drawn at least 1" apart) + parchment paper placed over the templates. I've included a photograph.

1 C Chopped Pecans
1 tsp Cinnamon
2 tsp grated Lemon Zest
1/4 tsp Cream of Tartar
A dash of Salt
2 Egg Whites
1 3/4 C Confectioner's Sugar, divided
3/4 C Finely Chopped Black Mission Figs (8)

In a Food Processor:
Pecans
Cinnamon
Pulse just until finely ground.
Add:
Lemon Zest
Pulse just until incorporated.

In a Stand Mixer with a whisk attachment on Medium Speed:
Cream of Tartar
Salt
Egg Whites
Beat on High until Stiff Peaks form to create a Meringue.

Put 2 TBS of Confectioner's Sugar in a medium bowl and set aside.
Add remaining Sugar to the Meringue.
Reduce Speed to Low and beat just until incorporated.
Gradually fold the Pecan mixture into the Meringue.

Place the chopped Figs in the reserved Sugar and toss to coat well.
Carefully fold the Figs into the Meringue.

Pipe the Meringue onto the templates.
Slam the Sheet Pans onto a flat surface a couple of time to release any air in the Meringue.
Allow the Macarons to sit for at least 30 minutes prior to baking. The tops should be dry to the touch before baking. They shouldn't form a peak when touched lightly with your finger.

Bake for 20 minutes.
Remove the Sheet Pan to a rack to cool completely.
Carefully pu the Parchment Paper away from the Macaroons.
Pipe one of the Macaroons with the  homemade Fig Butter filling (recipe to follow) and top it with another Macaroon.

Homemade Fig Butter

4 pounds of Fresh Figs, stems removed, roughly chopped.
4 C Apple Juice (100% with no added sugar)
1 TBS Balsamic Vinegar
1 TBS Lemon Juice + additional if needed.
1 TBS Vanilla
1 tsp Cinnamon

In a saucepan on medium high heat:
Figs
Apple Juice
Vinegar
Lemon Juice
Vanilla
Cinnamon
Stir to combine well.
Bring to a boil.
Immediately reduce heat to a simmer.
Cook until the Figs are completely soft.
Purée the Figs with an Immersion Blender. You can also use a Food Processor or a Blender.
Add additional Lemon Juice or water if it appears to be too thick.
It should be a spreadable consistency to pipe onto the Macarons.
Refrigerate in a jar until ready to use.

Spread or Pipe onto one of the Macarons and top with the other half.

Enjoy!
Peace in the Kitchen!