Hazelnut Truffles

I have several recipes for Truffles on the Blog. Someday I'll post them all together in a collection.

Frangelico Hazelnut Liqueur

Hazelnut Truffles

Here's what you'll need:
1 - 8" X 8" Glass Baking Dish
1 - Sheet Pan lined with Parchment Paper

10 oz. of Dark Chocolate Chips. I weigh them.
2 TBS Butter
1/2 C Heavy Cream
1/2 C Nutella
1 tsp Vanilla
3 TBS Hazelnut Liqueur
3/4 C Finely Chopped Toasted Hazelnuts.
(I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
in an airtight container at room temperature. I always have them available to chop for
all of my Holiday Recipes.

In a Double Boiler:
Chocolate Chips
Butter
Cream
Nutella
Heat and stir until creamy and smooth.
Set aside for 10 minutes.

Whisk in:
Vanilla
Liqueur

Spoon evenly into the baking dish and smooth it with an offset spatula.
Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)

Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
(I put them in a Tupperware Container lined with waxed paper.)

Enjoy!
Peace in the Kitchen!

Cranberry Crumble Pie

This is just another one of my favorite recipes made with Cranberries. I have so many Cranberry Recipes.

This is really simple and delicious.

Cranberry Crumble Pie

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" 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 C Old Fashioned Oats

1/2 C Flour

1 - 16 oz. can of Whole Berry Cranberry Sauce

1 C Dark Brown Sugar

8 TBS Cold Butter, cubed

In a large mixing bowl:

Oats

Flour

Brown Sugar

Mix well with a blending fork.

Cut in Butter a few cubes at a time with a Pastry Blender.

Press half of the mixture in the bottom of the Pie Pan.

In a mixing bowl:

Cranberry Sauce.

Stir well with a Silicone Spatula or a large Spoon. 

Spread evenly over the Crust.

Evenly sprinkle the remaining Crumble over the top of the Cranberries.

Bake 45 mins. to 1 hour.

Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!

Peace in the Kitchen!

Basic Holiday Cookie Dough, Royal Icing Recipe and Icing Technique Video

I decided to post two basic recipes for Holiday Cookie Dough. The Holiday Baking Season begins in our kitchen with Cookies. Here are my favorite recipes for basic Sugar Cookies and Gingerbread Cookies. I've included a recipe for Royal Icing and Southern Living's Video on  How to Flood Icing for Sugar Cookies. Merry Christmas from our House to Yours!

Sugar Cookie Dough

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

16 TBS Butter, room temperature
1 C Granulated Sugar
1 tsp Vanilla
1/2 tsp Almond Extract
1 Egg
2 tsp Baking Powder
3 C All Purpose Flour

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Almond
Egg
Mix until well combined.

In a mixing bowl:
Baking
Powder
Flour
Whisk well.

Gradually add Dry ingredients to Wet ingredients in the Stand Mixer.
Mix just until well combined.

Do Not Chill the Dough.

Roll out onto a floured surface 1/4" thick.
Cut out cookies with gently floured Holiday Shaped Cookie Cutters.

Bake 6 - 8 Minutes.
Remove pan to a rack and cool for 10 minutes.
Transfer Cookies to the rack to cool completely.
Decorate as desired.


Enjoy!
Peace in the Kitchen!


Gingerbread Cookie Dough

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 C Dark Brown Sugar, well packed.
1/3 C Crisco
1 1/2 C Lyle's Black Treacle
1 1/2 C Ice Cold Water
7 C All Purpose Flour
2 tsp Baking Soda
2 tsp Ground Ginger
1 tsp Allspice
1 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Salt

In a Stand Mixer with a Paddle Attachment:
Sugar
Crisco
Treacle
Water
Beat 5 minutes.

In a large Mixing Bowl:
Flour
Baking Soda
Ginger
Allspice
Cinnamon
Clove
Salt
Whisk well.
Gradually Add this to the Wet ingredients in the Stand Mixer.
Mix until well combined.

Wrap in Plastic Wrap and refrigerate for 2 hours.

Roll dough 1/4" thick onto a floured surface, in batches.
Cut out desired shapes with floured Cookie Cutters.

Place cookies 2" apart on the Sheet Pans.
Bake 10 - 12 minutes.

Remove pans to a rack to cool 10 minutes.
Transfer Cookies to the rack and cool completely.
Decorate as desired.

Enjoy!
Peace in the Kitchen!

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!


Here's a video demonstrating how to Ice the perfect Sugar Cookie. Achieve perfectly Frosted Cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.

icing-sugar-cookies-video

Enjoy!
Peace in the Kitchen!

Cranberry, Orange and Almond Shortbread Cookies

I'm always researching new cookie recipes. I enter the annual Dallas Morning News/Central Market Holiday Cookie Contest. We have access to hundreds of cookie recipes over the years. This was my 7th year in the competition and I won 2nd place in the Easy Category. Here's one of my favorites. I researched several recipes for this cookie and here's what I came away with.

Cranberry, Orange and Almond Shortbread Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
Toast the Slivered Almonds in a single layer on an unlined Sheet Pan for 3 -4 minutes.

16 TBS Butter, softened
1 C Confectioner's Sugar
3/4 tsp Almond Extract
1/2 tsp Salt
2 C Flour
1 TBS Orange Zest
2/3 C Toasted Sliced Almonds
1/3 C. Dried Cranberries

In a Stand Mixer with a Paddle Attachment:
Butter
Confectioner's Sugar
Almond Extract
Salt
Beat for 5 minutes on medium speed.

Reduce Speed.
Add:
Flour, gradually.
Orange Zest
Mix to form a Dough.

Fold in, by hand:
Almonds
Cranberries

Form the Dough into a ball.
Form it into a 2" diameter log and wrap it in plastic wrap.
Refrigerate for 1 hour.

Slice 1/4" thick cookies.
Place them 1" apart on the Sheet Pans. Bake 20 minutes.
The edges should begin to turn light golden brown.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Spinach Ball Hors d'oeuvres with my homemade Mustard Sauce

We host many parties and I'm always in search of interesting Hors d'oeuvres. Here's a new one to add to my collection of appetizers. I also have a recipe on the Blog for Artichoke Ball Hors d'oeuvres that was given to me by a neighbor.

Spinach Ball Hors d'oeuvres with my homemade Mustard Sauce

Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 1 1/4" Cookie Scoop

2 - 10 oz. packages of Frozen Chopped Spinach. Thaw, drain and squeeze dry between paper towels. Separate the Spinach with a fork to loosen it. Set aside in a large mixing bowl.


Add:
2 C Herb Seasoned Stuffing Mix.
1/4 C Finely diced Onion
3 Eggs
1 C Grated Parmesan Cheese
8 TBS Butter, melted
1/8 tsp Nutmeg

Mix well with a Blending Fork.
Cover with Plastic Wrap and refrigerate for 30 minutes.

Use the Cookie Scoop to form Balls and drop them 1" apart onto the Sheet Pan.
Bake for 12 - 15 minutes, until they begin to turn Golden Brown.

Serve with my homemade Mustard Sauce:


This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp of mustard seeds, according to taste.  (some of the seeds can be crushed) This makes a spicy Mustard. I use this in place of any traditional Mustard. I prefer the taste of Homemade Mustard.

In a Medium Mixing Bowl:

Flour
Dry Mustard
Whisk well.

Whisk in the boiling water.

Add:
Sugar
Vinegar
Salt
Whisk well.

Add Mustard Seed
Whisk well.
Allow to cool completely at room temperature and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!

Baked Florentine Pasta

I love anything baked in a Springform Pan, whether it's Savory or Sweet. Here's a great Entrée.

Baked Florentine Pasta

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan sprayed well with a vegetable cooking spray.

This is my favorite Springform Pan from Pampered Chef.
It has a tempered glass bottom.

1 - 10 oz. package of Frozen Chopped Spinach, thawed.
Squeeze out any raining liquid between Paper Towels.

1 - 16 oz. package of Penne Pasta prepared according to cooking directions.
2 1/2 TBS Butter
3 Large Shallots, diced.
2 TBS Flour
1 1/2 C Heavy Cream
1/2 C Ricotta Cheese
4 oz. Fresh Asiago Cheese, shredded, divided.
10 Large Eggs, beaten.
1/3 C Chopped Fresh Parsley
1 TBS Finely Chopped Chives
2 tsp Salt
1 tsp Pepper

In a medium saucepan on medium heat:
Butter
Heat until melted.

Add: Shallots
Sauté 5 minutes.
Whisk in Flour until smooth.

Add:
Cream, gradually. Whisking constantly until it begins to thicken and bubble.

Add:
Ricotta Cheese
1/2 C Asiago Cheese
Whisk well and remove from heat.

In a large mixing bowl:
Eggs
Flour mixture.
Whisk well.

Add:
Spinach
Parsley
Chives
Salt
Pepper
Mix well with a Blending Fork.

Add:
Cooked Pasta.
Mix well.

Evenly Sprinkle 1/4 C of the Asiago Cheese onto the sides and bottom of the pan.
Pour in the Pasta.
Bake 1 hour.

Remove the pan to a rack to cool for 10 minutes.
Release the Springform Pan and transfer to a Serving Platter.

Sprinkle the top evenly with the remaining Asiago Cheese.

Slice to serve.

Enjoy!
Peace in the Kitchen!

Peanut Butter and Jelly Pie

All I can say about this recipe is........... why not! What kid doesn't like Peanut Butter and Jelly Sandwiches? And.......... then we grow up we get to enjoy Peanut Butter and Jelly Pie.
The recipe calls for your favorite Jelly. I happen to be a fan of Jam, so I make mine with Raspberry, Blackberry or Strawberry Jam.

Here's what you'll need:
1 - 9" Pie Pan
1 - Pre Made and Pre Baked Pie Crust for the 9" Pie Pan. You can buy one or bake your own.

Filling:
1 C Heavy Cream
1/2 C Confectioner's Sugar
1 1/4 C Creamy or Crunchy Peanut Butter .
8 oz. Cream Cheese, room temperature.
1/2 C Granulated Sugar
2 tsp Vanilla
1/2 C Jelly or Jam

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Whip to Soft Peak.

Add:
Confectioner's Sugar
Whip to Medium Peak.
Transfer to a bowl and set aside.
Clean the Mixer Bowl.

In the Stand Mixer with a Paddle Attachment:
Peanut Butter
Cream Cheese
Granulated Sugar
Beat for 5 minutes, scraping the bowl as needed.

Add:
Vanilla
Beat just until combined.

Fold in the Whipped Cream by hand.

Pour into the Crust.
Smooth evenly with an offset spatula.
Refrigerate for 30 minutes.
Remove from refrigerator.
Spread Jelly or Jam evenly over the top.
Keep chilled until ready to serve.

Enjoy!
Peace in the Kitchen!