Cannoli Dip

I'm getting lazy posting and sharing links.
Here's the latest dip recipe that's interesting for the Holidays.
Another non healthy, yummy appetizer.

http://del.sh/6005BRTmV

Enjoy!
Peace in the Kitchen!

Snowy Chocolate Cereal Pinecones

I had to share the link for these very cool Pine Cones. I happen to love Pine Cones and always have containers of them in the house. We have a forest of Pine trees in our back yard. I use them for decorations throughout the year. I knew that I would love these.

http://del.sh/6189BRrRL


Enjoy!
Peace in the Kitchen!

Pecan Dump Cake

Oh my......... this is the easiest, most decadent Pecan Dessert. This is the perfect dessert for Thanksgiving.
I won't say that it's healthy but all things in moderation when the dessert is as delicious as this one.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" glass Casserole Dish

6 TBS Butter (no substitute)
1 C Pecan Halves + 1/2 C Chopped Pecans
1 1/2 C Self Rising Flour (no substitute)
1 1/2 C Granulated Sugar
2/3 C Whole Milk
1 tsp Vanilla
1 1/2 C Dark Brown Sugar
1 1/2 C Hot Water

In the Casserole Dish, in the Oven:
Melt the Butter.
Swirl to coat evenly.

Add:
Pecan Halves evenly distributed over the Butter.

In a mixing bowl:
Flour
Sugar
Milk
Vanilla
Whisk just to combine, don't over mix.
Pour Batter evenly over the Pecans, do not stir.

Evenly sprinkle Brown Sugar over the Batter, do not stir.

Gently pour Hot Water evenly over the Brown Sugar, do not stir.
Sprinkle evenly with Chopped Pecans, do not stir.

Bake 30 - 35 minutes.

Serve with Homemade Whipped Cream!

Enjoy!
The Holidays!

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!