Christmas Bark Candy

Here's my version of Christmas Bark. I love the combination of Pistachios and Cranberries. The green and red color makes them perfect for the Holiday. Add them to Graham Crackers, Caramel and Dark Chocolate and you have............. Christmas Bark Candy!

This is a Rimmed Quarter Sheet Pan, 9 1/2" X 13"

Here are several options for Graham Crackers.

I like Hershey's Special Dark Chocolate Chips for Baking.

I also use Guittard!

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9 1/2" X 13" Rimmed Quarter Sheet Pan lined with Parchment Paper.

Graham Crackers, enough to line the pan!
16 TBS Butter, room temperature
1 C Dark Brown Sugar
1 C Hershey's Special Dark Chocolate Chips or Guittard Extra Dark Chocolate Chips .
1 C Chopped Pistachio Nuts
1 C Dried Cranberries

Line the Sheet Pan with Graham Crackers.

In a Saucepan on medium heat, make the Caramel:
Butter
Sugar
Stir only to combine well as it begins to melt.
Heat until melted.
Boil with out stirring for 3 - 5 minutes. (it's important not to stir it while it boils)
Pour over the Graham Crackers.

In a Microwave Safe Glass Bowl:
Chocolate Chips
Heat, stirring after 30 seconds.
Continue until creamy smooth.
Pour evenly over the Caramel layer.
Spread with an offset spatula.
Sprinkle immediately with Pistachios and Cranberries.
Refrigerate for 1 hour.

Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

Mini Muffin Tin Pancakes

This recipe is very forgiving. It's simply an easy way to make a variety of Pancake Muffins at one time, to serve a crowd.
The idea is to create the flavor of a Pancake, including additional toppings, in an easy Muffin.
If you're familiar with Aebelskivers, this is a version of them. I've added a picture of an Aebelskiver Pan and a Gem Pan. I have both of these Pans and we make Aebelskivers in them. They can both be used with this recipe. This recipe is basically an American version of Aebelskivers.
I have an entire post on the Blog with Muffin Tin Recipes.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 24 C Mini Muffin Tin, brushed with melted butter or sprayed with a non stick vegetable cooking spray.

This is a traditional Aebelskiver Pan.
I have 2 of these.
One is Cast Iron and the other one is a Non Stick version.

This is my Cast Iron Gem Pan. I have a post about Gems on the Blog.
I use this pan to make Aebelskivers or
 Muffin Pancakes.
This is also the Pan we use to make Ree Drummond's
Buttered, Rosemary and Sea Salt Rolls at Thanksgiving.
This Pan is very versatile. It can be used to make Baked Breakfast Muffins with Hash
Brown Nests and an Egg in the center.

Mini Muffin Tin Pancakes

You can use your favorite Pancake Mix. It can be purchased or homemade.  We like Krusteaz Buttermilk Pancake Mix. I use it for my Aebelskivers too. I've included a recipe to make your own mix.

Toppings can be added to each individual cup to bake a variety at one time. We all have our favorite toppings when it comes to Pancakes.

Here are some suggestions for toppings:
Blueberries
Chocolate Chips
Diced Bananas
Diced Strawberries
Jam
Nutella
Warm Maple Syrup as a garnish after they're baked.
Dust with Confectioner's Sugar after they're baked.

When you add a dollop of Jam or Nutella it's the same as an Aebelskiver.
I have an Aebelskiver Pan but you're limited to the amount you can make at one time.
This way you can make up to 24 Pancake Muffins at once.


Homemade Pancake Mix:

1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
2 TBS Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Milk
2 Eggs, beaten
1 tsp Vanilla extract
Maple Syrup, Confectioner's Sugar and Butter for serving.

In a bowl mix:
Flour
Sugar
Baking Powder
Baking Soda
Salt

Make a well in the center of the dry ingredients and gradually add the Milk
Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

Fill each well with batter.
Top with your favorite ingredients.
Bake for 12 minutes.

Serve warm.
Top with Warm Maple Syrup, Drizzled with Melted Butter or simply Dusted with
Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Crockpot Enchilada Dip

Here's a Tex - Mex Dip served with Tortilla Chips or as a Sauce on Enchiladas and Tamales.

We're having a Tex - Mex Tamale Christmas dinner with several side dishes. I'm serving this dip along with the Tamales and as a dip for Enchiladas.

2 C of canned Enchilada Sauce

2 C grated Pepper Jack Cheese

8 oz. Cream Cheese, room temperature, cubed.

1 Jalapeño, seeded and diced.

1 TBS of Taco Seasoning

Tortilla Chips

In a Crock Pot on High layer in the following order:

Enchilada Sauce

Pepper Jack Cheese

Cream Cheese

Jalapeno

Taco Seasoning

Do not Stir.

Cover and Cook on High for 1 hour.

Whisk well.

Reduce Heat to Low.

Cover and continue cooling for 30 minutes.

Serve with:

Tortilla Chips

Enchiladas

Tamales

Enjoy!

Peace in the Kitchen!

The Top 7 Brands of Cocoa Powder

I often talk about my choice of Cocoa Powder when I need it for Baking or to make homemade Hot Chocolate. My personal favorite id Hershey's Special Dark. It made the list.


7 Best Brands of Cocoa That Every Baker Should Use ...

Enjoy!
Peace in the Kitchen!

Egg Nog Pie

I love everything about Egg Nog and anything made with it.
Here's an easy and delicious Egg Nog Pie.

Here's what you'll need:
1 - pre made Graham Cracker Pie Crust or make a homemade 9" Graham Cracker Crust.

1 - 3.4 oz. package of Vanilla Instant Pudding
1 1/4 C Cold Egg Nog (I only use Promised Land Egg Nog)
1/3 C Whole Milk
1/2 tsp Nutmeg + additional for garnish.
1 C Cold Heavy Cream
1 tsp vanilla
1 TBS Confectioner's Sugar.

In a large mixing bowl with an electric hand mixer.
Pudding Mix
Egg Nog
Milk
Nutmeg
Beat 2 minutes.
Set aside.

In another large bowl with an electric hand mixer:
Heavy Cream
Beat to a soft peak
Add:
Vanilla
Confectioiner's Sugar
Beat to stiff peak.
Fold into the Pudding Mixture by hand.

Spoon into Crust.
Refrigerate for 3 hours.

Serve each slice garnished with Nutmeg.

Enjoy!
Peace in the Kitchen!

Fried Green Tomatoes with Jalapeño Tomato Sauce

I love Fried Green Tomatoes. We had an incredible Breakfast of Fried Green Tomato Eggs Benedict at a Restaurant in Rosemary Beach, Florida.
I decided to add this Sauce to the Fried Green Tomato recipe and serve it as an Entrée.

Fried Green Tomatoes with Jalapeño Tomato Sauce


2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning

Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow bowl and cover completely with Buttermilk.

In a large skillet on medium heat:
Oil, enough for frying.
Heat the oil.

In another shallow bowl:
Flour
Cornmeal
Seasoning
Whisk well

Dredge the tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them immediately in the hot oil,
Fry for 3 - 5 minutes on each side, until golden brown.
Don't crowd the pan.
When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
Keep them warm until ready to assemble.

Jalapeño Tomato Sauce

4 TBS Butter, divided.
1/2 C Diced Celery
1/2 C Diced Red Pepper
1/2 C Diced Onion
Salt and Pepper to taste.
2 Clove od Garlic, minced
1 large Jalapeño, seeded and diced
1/2 C Dry White Wine
1 - 24 oz. can of Rotel Tomatoes with Diced Green Chiles
1 TBS Creole Seasoning
1/4 C Heavy Cream

In a Skillet on Medium Heat:
2 TBS Butter
Heat until melted.
Add:
Celery
Bell Pepper
Onion
Salt and Pepper
Sauté 5 minutes.

Add:
Remaining Butter
Garlic
Jalapeño
Cook 1 minutes.

Add:
Wine
Cook 3 minutes.

Add:
Tomatoes
Creole Seasoning
Stir to mix well.

Reduce heat to Low.
Continue cooking for 8 - 10 minutes.
Remove from heat.

Add:
Cream
Whisk well.

Serve hot with Fried Green Tomatoes.

Enjoy!
Peace in the Kitchen!

Holiday Dessert Dips

I recently discovered recipes for Dessert Dips. These can be served with a variety of cookies, crackers, or pretzels. Here are three of my favorites.

Holiday Dessert Dips

Chocolate Oreo Cookie Dip:

1 container of frozen Cool Whip, thawed.
1- (3.4 oz.) box of Instant Chocolate Pudding Mix
10  Oreo Cookies, crushed in zip lock bags or pulsed in a food processor. Reserve 1 TBS for garnish.
1/2 C chopped Pecans. Reserve 1 TBS for Garnish.


In a large bowl:
Cool Whip
Pudding Mix
Whisk well.

Add:
Oreos
Pecans
Fold in by hand.

Transfer to a serving bowl.
Sprinkle evenly with reserved Cookies and Pecans.

Cover with plastic wrap and refrigerate 30 minutes.

Serve with Chocolate Graham Crackers, Pretzels and Chocolate Wafers.

Enjoy!
Peace in the Kitchen!


Egg Nog Dessert Dip:


2 C Heavy Cream
2 tsp Vanilla
2 TBS Confectioner's Sugar
1 - (3.4 oz) box of Instant Vanilla Pudding Mix.
1 1/2 C Egg Nog
1 tsp Nutmeg + additional for garnish.



Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

In large bowl:
Pudding Mix
Egg Nog
Nutmeg
Whisk well and set aside for 5 minutes.

Fold the Whipped Cream into the Pudding Mixture by hand.
Transfer to a serving bowl.
Sprinkle evenly with reserved Nutmeg.

Cover with plastic wrap and refrigerate 30 minutes.

Serve with Vanilla Wafers, Chocolate Wafers and Ginger Snaps.

Enjoy!
Peace in the Kitchen!



Peppermint Dessert Dip:

4 oz. Cream Cheese, room temperature.
1 container of Frozen Cool Whip, thawed.
1/4 C finely crushed Peppermint Candy Canes. Reserve 1 TBS for Garnish.
1/2 C  Miniature White Chocolate Chips.

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Beat until creamy smooth.

Add:
Cool Whip
Beat just until combined well.

Fold in Peppermint Candy by hand.
Fold in  White Chocolate Chips by hand.
Transfer to a serving bowl.

Sprinkle evenly with reserved Peppermint Candy.
Cover with plastic wrap and refrigerate for 30 minutes.

Serve with Chocolate Wafers, Vanilla Wafers, and Pretzels.

Enjoy!
Peace in the Kitchen!

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