Cinnamon Chess Pie
Enjoy!
Peace in the Kitchen!
Monday, November 2, 2015
Cinnamon Chess Pie
Here's another great recipe from Duff Goldman. I shared the link to make it easier to post on the Blog.
Cinnamon Chess Pie
Enjoy!
Peace in the Kitchen!
Cinnamon Chess Pie
Enjoy!
Peace in the Kitchen!
Sunday, November 1, 2015
Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Wow! I just saw Duff Goldman make this decadent Holiday Pie. I made it simple by sharing the link.
This looks amazing and I'm sure it tastes as good as it looks. This may become a Best of the Best recipe in my collection. I have my favorite recipe for Pumpkin Pie made from Scratch and it's the only Pumpkin i.e. I make every year. The addition of the Rum Cheesecake Topping on this Pie takes it to another lever........ a decadent level!
Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Enjoy!
Peace in the Kitchen!
Saturday, October 31, 2015
Texas Christmas Macarons!
Here's a twist on the traditional French Macaron. I've crossed it with a bit of Texas seasoning. I decided to call it a Texas Christmas Macaron. There are so many options you could add to this. I would finely dice some Roasted Hatch Chiles and add it to the batter or sprinkle it on the top just prior to baking them. You could also add red coloring to the batter. I add red to half of the batter and green to the other half and put the cookies together with 1 of each of the colors. They're a great addition to the Christmas Cookie presentation when they're red and green.
There's also a variety of fillings that you could make. I have an incredible recipe for Jalapeño Jelly and I pipe the Chocolate Ganache around the perimeter of the bottom cookie with some Jalapeño Jelly piped in the center.
You can be creative and add a variety of combinations. Once you get past the fear of making Macarons, the variations are endless.
I've tried to write the recipe so anyone trying these for the first time, can make them!
The more you make them, the more you'll be familiar with the technique and bake some really delicious Macarons.
Texas Christmas Macarons
Here's what you'll need:
Sheet Pans with Parchment Paper Macaron templates drawn on them. If you're familiar with the process then you know that you put the template on the Sheet Pan. The circles should be 1 1/4" in diameter. Cover it with a plain piece of Parchment. Pipe the batter and then slide the template paper out.
Preheat the oven to 325 degrees.
3/4 C Almond Flour ( I use King Arthur)
1 C Confectioner's Sugar
1 tsp Cayenne Pepper
2 Large Egg Whites, room temperature.
1/4 C Extra Fine Granulated Sugar
A Pinch of Cream of Tartar
Sift the Almond Flour and the Confectioner's Sugar together 4 times on to a large piece of Parchment Paper and set aside. Discard any pieces left in the Sieve or Sifter.
In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on medium speed to Soft Peak.
Add:
1/4 of the Granulated Sugar
Whisk for 10 seconds.
Repeat with the remaining Granulated Sugar, adding it gradually.
Add:
Cream of Tartar, scrape down the sides of the bowl. (At this time you would add Food Coloring if you choose to add color to the Macarons.)
Increase speed to High.
Whisk until Stiff, Firm, Glossy Peaks form.
Sift the Flour mixture over the Meringue.
Fold it in with a large Silicone Spatula until completely combined, smooth and shiny.
The Batter should be fairly firm, glossy and drop slow from the Spatula when held over the bowl.
Spoon the batter into a Pastry Bag that's been fitted with a #12 tip. I place it in a drinking glass and fold the top over the glass.
Pipe the Macaron Batter onto the templates.
Slam the Sheet Pan onto a flat work surface to release any trapped air.
Allow the pans to sit at room temperature for at least 30 minutes.
They should form a thin crust and should not stick to your fingers when lightly touched.
Bake the Macarons 1 Sheet Pan at a time.
Bake 12 to 15 minutes.
Depending on your oven, you may have to rotate the pans half way through baking. If you have new ovens that won't be necessary.
Remove the Pan and slide the Paper with the Macarons onto a flat surface to cool.
When they are completely cooled, begin pulling the paper away from the cookies and don't try to pull the cookie away from the paper.
Prepare the Chocolate Ganache Filling.
4.5 oz. Chocolate, chopped
1/2 C Heavy Cream
Place Chocolate in a small mixing bowl.
In a Saucepan on medium high heat:
Heavy Cream
Heat until just before boiling. Do not allow to boil.
Pour over the Chocolate and whisk until creamy smooth.
Refrigerate just to reach a consistency to easily spread.
Transfer to a piping bag with a #12 tip and pipe one half of the cookies with the Ganache, top with another half.
See the beginning of the post for options with Jalapeño Jelly.
Enjoy!
Peace in the Kitchen!
There's also a variety of fillings that you could make. I have an incredible recipe for Jalapeño Jelly and I pipe the Chocolate Ganache around the perimeter of the bottom cookie with some Jalapeño Jelly piped in the center.
You can be creative and add a variety of combinations. Once you get past the fear of making Macarons, the variations are endless.
I've tried to write the recipe so anyone trying these for the first time, can make them!
The more you make them, the more you'll be familiar with the technique and bake some really delicious Macarons.
Texas Christmas Macarons
Here's what you'll need:
Sheet Pans with Parchment Paper Macaron templates drawn on them. If you're familiar with the process then you know that you put the template on the Sheet Pan. The circles should be 1 1/4" in diameter. Cover it with a plain piece of Parchment. Pipe the batter and then slide the template paper out.
Preheat the oven to 325 degrees.
3/4 C Almond Flour ( I use King Arthur)
1 C Confectioner's Sugar
1 tsp Cayenne Pepper
2 Large Egg Whites, room temperature.
1/4 C Extra Fine Granulated Sugar
A Pinch of Cream of Tartar
Sift the Almond Flour and the Confectioner's Sugar together 4 times on to a large piece of Parchment Paper and set aside. Discard any pieces left in the Sieve or Sifter.
In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on medium speed to Soft Peak.
Add:
1/4 of the Granulated Sugar
Whisk for 10 seconds.
Repeat with the remaining Granulated Sugar, adding it gradually.
Add:
Cream of Tartar, scrape down the sides of the bowl. (At this time you would add Food Coloring if you choose to add color to the Macarons.)
Increase speed to High.
Whisk until Stiff, Firm, Glossy Peaks form.
Sift the Flour mixture over the Meringue.
Fold it in with a large Silicone Spatula until completely combined, smooth and shiny.
The Batter should be fairly firm, glossy and drop slow from the Spatula when held over the bowl.
Spoon the batter into a Pastry Bag that's been fitted with a #12 tip. I place it in a drinking glass and fold the top over the glass.
Pipe the Macaron Batter onto the templates.
Slam the Sheet Pan onto a flat work surface to release any trapped air.
Allow the pans to sit at room temperature for at least 30 minutes.
They should form a thin crust and should not stick to your fingers when lightly touched.
Bake the Macarons 1 Sheet Pan at a time.
Bake 12 to 15 minutes.
Depending on your oven, you may have to rotate the pans half way through baking. If you have new ovens that won't be necessary.
Remove the Pan and slide the Paper with the Macarons onto a flat surface to cool.
When they are completely cooled, begin pulling the paper away from the cookies and don't try to pull the cookie away from the paper.
Prepare the Chocolate Ganache Filling.
4.5 oz. Chocolate, chopped
1/2 C Heavy Cream
Place Chocolate in a small mixing bowl.
In a Saucepan on medium high heat:
Heavy Cream
Heat until just before boiling. Do not allow to boil.
Pour over the Chocolate and whisk until creamy smooth.
Refrigerate just to reach a consistency to easily spread.
Transfer to a piping bag with a #12 tip and pipe one half of the cookies with the Ganache, top with another half.
See the beginning of the post for options with Jalapeño Jelly.
Enjoy!
Peace in the Kitchen!
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!
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!
Friday, October 30, 2015
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!
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!
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!
Thursday, October 29, 2015
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!
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!
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