Raspberry Chipotle Sauce

This may be my favorite homemade BBQ Sauce. I use it on Vegetarian Meatless recipes, with Cream Cheese and a Sauce for Tamales and Enchiladas.

1 - 6 oz package of fresh Raspberries
3 Chipotle Peppers from a can in Adobo Sauce.
2 TBS of the Sauce from the can.
1 TBS Tomato Paste from a Tube. (the flavor is more intense than from a jar).
5 TBS Apple Cider Vinegar
2 TBS Brown Sugar
1 TBS Soy Sauce
3 Cloves of Garlic, minced
2 TBS Water

Place all of the ingredients in a Blender and purée on high.
Transfer to a canning jar and refrigerate until ready to use.

Enjoy!
Peace in the Kitchen!

Chocolate Cake with Chocolate Icing

If you love Chocolate, there's nothing quite like a Chocolate Cake with Chocolate Icing.

This is my favorite one. The two important ingredients in this recipe are Guittard Noir Cocoa Powder and Guittard Extra Dark Chocolate Chips. Try to find them if you can. Any substitutes will not result in the same Deep Dark Chocolate color or taste. 

Here's what you'll need:

Preheat the oven to 350 degrees.

3 - 8" round Cake Pans 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.

Chocolate Cake with Chocolate Icing:

2 1/4 C Flour
2 1/4 C Granulated Sugar
1 C Unsweetened Cocoa Powder (Guittard Noir)
1 TBS Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
1 1/2 C Buttermilk, room temperature
1 C Hot Espresso Coffee (I use Medaglia D'oro, espresso coffee powder)
3/4 C Vegetable Oil
2 tsp Vanilla
3 Eggs, room temperature

Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C  Guittard Extra Dark Chocolate Chips, melted.

Cake instructions:

In a Large Mixing Bowl:
Flour
Sugar
Cocoa Powder
Baking Soda
Baking Powder
Salt
Whisk well.

In another bowl:
Buttermilk
Coffee
Oil
Vanilla
Whisk well.

Add:
Eggs
Whisk again to incorporate.
Add this to the bowl of dry ingredients.
Whisk well to combine.

Divide the batter evenly among the Cake Pans.
Bake 25 minutes.
Remove the Pans to a rack to cool for 5 minutes.
At this stage I remove the cakes, immediately wrap them in Plastic Wrap and freeze them.
(I learned this technique as a cake decorator)

Make the Icing:

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.

In a bowl, sift together:
Sugar
Cocoa Powder

On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.

Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.

Enjoy!
Peace in the Kitchen!

Meyer Lemon Pudding Cake from Two Peas in Their Pod plus another favorite Lemon Pudding Cake recipe

From Two Peas and Their Pod. I recently received this recipe and I look forward to making it. I happen to like anything made with Lemons.
It was easier to post a link to the recipe than copy and rewrite it.

http://www.twopeasandtheirpod.com/meyer-lemon-pudding-cake/

Enjoy!
Peace in the Kitchen!

Here's my other recommended Lemon Pudding Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Roasting Pan
5 small Ramekins brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3/4 C Granulated Sugar, divided
1/3 C Flour
1/8 tsp Salt
1 C Whole Milk
1/2 C Fresh Lemon Juice (preferably Meyer Lemons)
2 TBS Butter, melted
2 Egg Yolks
3 Egg Whites

In a bowl with a hand mixer:
Egg Whites
Beat while gradually adding 1/4 C Sugar.
Continue beating until stiff.

In a large bowl:
Remaining Sugar
Milk
Lemon Juice
Butter
Egg Yolks
Whisk well.

Add:
Flour
Salt
Stir to incorporate.
Fold in Egg Whites by hand.

Divide batter evenly among the Ramekins.
Place them in a Roasting Pan filled with boiling water.
Bake 25 - 30 minutes.

Transfer Ramekins to a rack to cool for 5 minutes.
Serve dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Coffee: Cappuccino, Latte, Café au Lait and other Coffee Drinks

I love Coffee served in a variety of ways. Friends often ask the differences in all of the varieties. What's the difference between........ Cappuccino, Latte, Café au Lait?  and the list goes on an on!
We travel to France often and the French are a bit more specific in the type of coffee you drink and actually when you drink the different choices. I don't think Americans have as many guidelines as the French. I though it would be helpful and easier if I simply posted this picture that describes all of the different types of coffee drink options.

Espresso - 1 oz.
Espresso Doppio - 2 oz.
Ristretto - .75 oz.
Lungo - 3 oz.
Cafe Macchiato - Foamed Milk first and then Espresso.
Cafe Crema - Double Espresso with 1 oz. of Cream. Or, an old fashioned term for Espresso.
Cafe Noisette - Espresso with Hot Milk.
Cafe Cortado - Espresso with a small amount of Foamed Milk.
Cappuccino - Espresso with Steamed Milk and Foam.
Dry Cappuccino - Espresso with only Foam.
Cafe Americano - Espresso with Hot Water.
Cafe Con Hielo - Double Espresso in a Tall Glass filled with Ice.
Breve - Espresso with Half and Half.
Mocha Breve - Espresso, Chocolate and Half and Half.
Mocha - Espresso, Hot Milk and Cocoa Powder.
Cafe Affogatto - Espresso , Vanilla Ice Cream and Shaved Chocolate.
Viennois - Espresso, Hot Milk, Whipped Cream.
Con Panna - Espresso, Whipped Cream.
Flat White - Espresso with A Dollop of Steamed Milk.
Black Eye - Double Espresso with 4 oz. Brewed Coffee.
Cafe Latte - Espresso with Steamed Milk.
Cafe Au Lait - Strong Brewed Coffee and Steamed Milk.
Cafe Con Leche - Brewed Coffee with Scalded Milk.

Enjoy!

Baked Fire Roasted Hatch Chile Pepper Dip

By now my followers all know that I live in Texas and we love any recipe that includes Chile Peppers.
Here's one more tasty Dip to add to my collection of favorites.

I use Hot Green Chiles, you can tone it down and use Mild if you're not used to the heat!

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" baking dish

2 - 4 oz. cans of Hatch Fire Roasted Diced Green Chiles, undrained.
8 oz. Cream Cheese, room temperature
1 C Sour Cream
2 C Shredded Sharp Cheddar Cheese
1 C Grated Parmesan Cheese, divided
1 C Seasoned Bread Crumbs
4 TBS Butter, melted
1 TBS Dried Cilantro
Tortilla Chips for serving.

In a large mixing bowl with a hand mixer:
Cream Cheese
Sour Cream
Mix well.

Add:
Cheddar Cheese
3/4 C Parmesan Cheese
Hatch Chiles
Stir by hand to combine well.
Spoon into the pan.

In a small mixing bowl:
Remaining Parmesan Cheese
Bread Crumbs
Butter
Cilantro
Stir to mix well with a blending fork.

Sprinkle evenly over the Pan.
Bake for 45 minutes.
Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Taco Soup (Vegetarian Version)

This is an easy and delicious soup. It's traditionally made with Ground Beef but I make a vegetarian version with Yves Meatless Ground and Vegetarian Beef Broth. This is an adaption of a recipe from Southern Comfort Cooking. Thanks Denise for sharing it.

Here's what you'll need:
1 - large Soup Pot

1 Can of each of the following, drained.
Pinto Beans
Black Beans
Kidney Beans
Corn

2 Cans of Diced Tomatoes, undrained
1 Can of Rotel Diced Tomatoes with Green Chiles, undrained
1 Can Vegetable Broth (I use 2 C of a Vegetarian  Better Than Bouillon No Beef  Base Broth)
1 Packet of Hidden Valley Ranch Salad Dressing Mix
1 Packet of Old El Paso Taco Seasoning Mix
2 Pounds of Ground Beef  or Yves Vegetarian Meatless Ground.
If using Yves you'll need to Brown it in 2 TBS of Olive Oil.

In a large Soup Pot:
Brown the Ground Beef or Meatless Ground.
Add all remaining Ingredients and heat well.

Enjoy!
Peace in the Kitchen!

Pesto Bread in a Jar from Sweet Paul Magazine

I recently received this recipe from Sweet Paul Magazine.
This bread would make a great accompaniment to any Pasta Entree.
It makes 4 -  Wide Mouth Pint Sized Jars.

Here's what you'll need:
Preheat the oven to 400 degrees.
4 - Wide Mouth Pint Sized Canning Jars
1 - Sheet Pan


Dough:
1 1/2 TBS Dry Active Yeast. Make sure it's fresh. Old Yeast doesn't work!
2 TBS Honey
1 1/2 C Warm Water, divided.
3 1/2 C All Purpose Flour
3 TBS Olive Oil
2 tsp Salt

Pesto:
1 C Whole, Toasted Pine Nuts. (I toast them on the stove in a Cast Iron Skillet)
1 Clove of Garlic
1 C Grated Parmesan Cheese
2 C  packed Fresh Basil Leaves
1/2 C Olive Oil

Dough Preparation:

In a large Glass Mixing Bowl, layer the following without stirring:
Yeast
Honey
1/2 C Warm Water
Set aside for 5 minutes.

Add:
Remaining Warm Water
Flour
Oil
Salt
Mix well to create a smooth Dough.
Cover with Plastic Wrap.
Set aside for 40 minutes to rise.

Pesto Preparation:

Put all ingredients on a cutting surface and chop together by hand.
Transfer to a mixing bowl.

Add:
Olive Oil
Mix well.

Layer the Jars:
Drop some Dough into each Jar.
Spoon in 2 TBS of Pesto.
Repeat, ending with Dough.

Place the Jars on a Sheet Pan.
Bake for 20 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Transfer the Jars to the rack to cool completely.

Enjoy!
Peace in the Kitchen!