Lemon Poppy Seed Waffles

I previously posted a story about our newest waffle maker. It was after we had  great Waffles at a Hotel we recently stayed in.
I have several Waffle recipes on the Blog.
I love the combination of Lemon and Poppy Seeds.

This is a simple, yet delicious recipe.

Here's what you need:
A great Belgian Waffle Maker!

2 C of your favorite complete, prepared Waffle Mix. I use Krusteaz.
2 TBS Granulated Sugar
1 TBS Poppy Seeds
1 C Ice Water
2 TBS Lemon Zest
1/4 C Fresh Lemon Juice
12 oz. Lemon Yogurt

In a Medium Mixing Bowl:
Waffle Mix
Sugar
Poppy Seeds
Water
Lemon Zest
Lemon Juice
Whisk well until completely combined.

Prepare the Waffles according to your Waffle Maker directions.

Enjoy!
Peace in the Kitchen!

Marinated Artichoke Hearts and Zucchini Pie, without a Crust

I don't really have an introductory statement for this recipe. I simply like the combination.

Marinated Artichoke Hearts and Zucchini Pie

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" Deep Dish Pie Pan sprayed with a Vegetable Cooking Spray.

A Stainless Steel Bowl and a Hand Whisk.

1 Large Zucchini, julienned.

6 oz. Cream Cheese, softened to room temperature.

8 Whole Eggs, beaten.

4 Egg Whites

2 - 6 oz. Jars of Marinated Artichoke Hearts, drained and finely chopped.

4 TBS Chopped Basil Leaves, divided.

2 Cloves of Garlic, minced.

1/4 tsp Pepper

4 TBS Fresh Grated Parmesan Cheese

In a Large Stainless Steel Bowl:

Cream Cheese

Whisk well, by hand, until creamy smooth.

Add:

Eggs, two at a time whisking well until incorporated.

Add:

Egg Whites

Whisk until incorporated.

Add:

Zucchini

Artichokes

2 TBS Basil

Garlic

Pepper

Stir by hand with a Blending Fork or Wooden Spoon until well combined.

Pour into the Pie Pan.

Bake 25 - 30 minutes, until golden brown.

Remove and immediately top with Cheese and remaining Basil.

Serve Hot.

Enjoy!

Peace in the Kitchen!

French Butter Cookies from Brittany

These are the perfect biscuit to serve at a High Tea. They can be garnished with Homemade Whipped Cream, Pastry Cream or any Bonne Maman Fruit Preserves.
I've included my easy homemade recipes for my favorite Whipped Cream and my favorite easy, delicious Pastry Cream.
This recipe made 33 Cookies. It may vary.

Great little indentation in each cookie for Jam
or Clotted Cream.

Here's what you'll need:
Preheat the Oven to 350 degrees.
Mini Muffin Tins for about 40 Biscuits. There's enough Butter in the recipe so you don't need to butter the Tins.
I've written the recipe to make it by hand, as it would have been in rural Brittany, using only a Bowl and a Wooden Spoon.

12 TBS of the best Salted Butter you can afford, room temperature. If you use unsalted Butter, you'll add the Salt in the recipe.
2/3 C Granulated Sugar
1/2 tsp Fleur de Sel (Sea Salt). Omit if using a good Salted Butter.
4 Egg Yolks
1 C All Purpose Flour
1 tsp Baking Soda

In a Glass Bowl with a Wooden Spoon:
Butter
Sugar
Salt
Mix well until creamy smooth.

Add:
Egg Yolks
Mix until well combined.

Add:
Flour
Baking Soda
Stir well until it comes together to form the Dough.

Pick up the Dough and form a log with your hands.
The Dough is very sticky. Put a bit of Flour on your hands and on a flat surface.
Place the Dough onto a piece of Plastic Wrap.
Wrap tightly.
Refrigerate for at least 30 minutes.
Flour a flat surface again and roll out the dough by hand to the diameter
of the inside measurement of the Mini Muffin Tin. Mine is 1 1/4".
Refrigerate again for an additional 30 minutes.
Remove when ready to bake.
Use a sharp knife and slice discs 3/4" thickness, gently press them into the cups.

Bake 15 - 20 minutes, until golden brown. (15 minutes was perfect)

Remove the pan to a rack to cool for 10 minutes.
Transfer the Biscuits to the rack to cool completely.

Serve with a good Hot Jasmine Green Tea or Ceylon Tea.

OPTIONS:
Garnish with:
Homemade Whipped Cream
Pastry Cream
Your favorite Bonne Maman Fruit Preserves.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
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.



My Favorite Pastry Cream.
This is definitely one of my Best of the Best Recipes.
It's the only Pastry Cream I make.

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling
Fruit Tarts


1 Pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp Vanilla
1 tsp Almond extract
1 1/2 boxes of Instant French Vanilla Pudding

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Ice Cream
Begin whipping on low speed just until completely combined.

Add:
Vanilla
Almond extract
Beat to combine well.

Gradually Add:
Pudding Mix
Beat to combine well. It should begin to thicken.

Transfer to a Mixing Bowl
Cover with Plastic Wrap.
Refrigerate for at least 1 hour.

Enjoy!
Peace in the Kitchen!

Morning Buns

Morning Buns originated at The Ovens of Brittany Restaurant in Madison, Wisconsin around 1970. By 1984 the smallest of their four Restaurants was selling 3500 Buns during the weekdays and even more on the week end. The recipe gradually made it's way Westward. The East Coast is not known for them. They're different than Cinnamon Rolls. They're made with a light, flaky and buttery Croissant Dough rather than the Bread like Dough of a Cinnamon Roll.

Here's what you'll need:
1 - 12 C Muffin Tin lined with Paper Cupcake Liners and sprayed with a Vegetable Cooking Spray.
A Rimmed Sheet Pan, Parchment Paper and Plastic Wrap.
You'll preheat the oven later in the recipe.

Dough Ingredients
3 C Flour
1 TBS Granulated Sugar + additional if you want to Sprinkle the finished Buns.
2 1/4 tsp Instant Rapid Rise Yeast
3/4 tsp Salt
24 TBS Butter, chilled and cubed. (3 sticks)
1 C Cold Sour Cream
1/2 C Cold Orange Juice
3 TBS Ice Water
1 Egg Yolks

Filling Ingredients
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Orange Zest
2 tsp Cinnamon
1 tsp Vanilla

Dough Instructions
In a Large 1 Gallon Ziploc Storage Bag: (they have easy open tabs, easy to use with a tight seal.)
Flour
Sugar
Yeast
Salt

Add:
Butter
Seal and Shake until Butter is completely coated.
Press the air out of the bag.
Use a Rolling Pin and Roll over the Bag several times, shaking it after each time.
Continue until you can see large flakes of Butter.
Transfer to a Large Mixing Bowl.

Add:
Sour Cream
Orange Juice
Water
Egg Yolk
Stir to combine well with a Wooden Spoon.
Transfer Dough to a Lightly Floured surface.
Briefly knead it and form a Smooth Ball.

Place the Ball onto a lightly floured surface.
Roll it out into a 12" X 20" Rectangle with the Shortest end toward you.

Begin at the 12" end and Roll tightly away from you.
Pat the log into a 12" X 4" rectangle.
Place it on a Rimmed Sheet Pan lined with Parchment Paper.
Cover the entire Sheet Pan with plastic wrap and Freeze for 15 minutes.

Filling Instructions
In a Medium Bowl:
Granulated Sugar
Brown Sugar
Orange Zest
Cinnamon
Vanilla
Mix well.

Transfer Dough to a Floured Surface.
Roll out to a 12" X 20" Rectangle with the long side toward you.

Sprinkle evenly with Filling, leaving a 1/2" Border on all four sides.
Gently press the Filling into the Dough.
Roll tightly away from you.
Pinch the seam to seal it.
Trim the ends with a sharp knife.

Cut the roll into 12 equal pieces.
Place them cut side down in the prepared Muffin Tin.
Cover the entire Pan with Plastic Wrap.
Refrigerate 4 hours or even overnight.

Preheat the oven to 200 degrees.
Once it has reached the temperature, turn it off.
Remove the Plastic Wrap.
Put the Pan in the oven with the door ajar for 20 - 30 minutes.

Remove it from the oven.
Preheat the oven to 425 degrees.
Return the Pan to the Oven and bake for 5 minutes.
Reduce the heat to 325 degrees and continue baking for 40 - 50 minutes.

Transfer the Pan to a Rack.
Remove the Buns from the Liners and place them on a Serving Platter.
Sprinkle with additional Granulated Sugar if desired.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Elderflower Pudding

I recently learned about St. Germain (Elderflower Liqueur.) I wrote an entire post, with a variety of Cocktail recipes.
I created this Pudding with the taste of Elderflower using St. Germain.
The recipe consists of a Pudding and a Topping that's added to individual servings.

St. Germain  (Elderflower) Liqueur

Here's what you'll need:
1 - 2 Quart Soufflé Dish

Elderflower Pudding:

1/2 C Cornstarch
1/2 C Granulated Sugar
1/8 tsp Salt
4 C Whole Milk
2 TBS St. Germain Liqueur + 1/4 C for the Raisins.

Garnish:
1/4 C Golden Raisins
1/4 C St. Germain Liqueur
1/2 C Slivered Almonds that have been toasted. (I toast mine in a dry Cast Iron Skillet on the Stove, just until they turn Golden Brown.) Watch them closely, they can burn easily.


Preparation:
In a Saucepan:
Cornstarch
Sugar
Salt
Whisk well.
Gradually Whisk in a Slow Stream of the Milk until completely incorporated.
Transfer to the Stove on Medium Low Heat.
Whisk occasionally while heating for 8 - 10 minutes as it begins to thicken.

When it coats the back of a Wooden Spoon, whisk in the St. Germain.
Continue Whisking and Cooking for an additional 2 - 4 minutes.
It should become very thick.

Strain it through a Fine Sieve into the Soufflé Dish.
Gently cover the entire surface of the Pudding with Plastic Wrap
to keep it from forming a skin.
Refrigerate for 3 hours .

Prepare the Garnish:
Soak the Raisins in the Liqueur for 3 hours.
Toast the Almonds.

Just prior to serving, garnish each individual serving with Raisins and Almonds.

Enjoy!
Peace in the Kitchen!

Baked Omelette in a Cast Iron Skillet

This could be called a Frittata, an Omelette, Baked Egg Casserole, etc.
I like recipes made in Cast Iron.

"If you are not familiar with the advantages of iron versus a regular nonstick frying pan, here’s the deal: Iron cookware actually makes food taste better. But more than that, it will cook your food evenly, is incredibly versatile (moves seamlessly from stovetop to oven to the top of a grill) and leaves trace amounts of iron in your diet. The pan you’ll never have to wash is also the pan you’ll never have to get rid of – take care of it, and you’ll be passing it on to your grandchildren."

"The main reason most people choose to cook with iron is because of its superior ability to retain heat. But forged iron, from which this pan is made, is even better at getting hot and staying hot than cast iron, because of the continuous, rather than molded, metal grain."

This is my new favorite Forged Iron Skillet.

Baked Omelette in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" Cast Iron Skillet

3 TBS Butter
1/2 C Diced Green Onions
1/2 C Diced Green Bell Pepper
8 Large Eggs
1/4 C Half and Half
1/2  C Shredded Gruyere Cheese
Salt and Pepper to taste. (remember that the Cheese can be very salty)

In the Skillet on Medium High Heat:
Butter, heated until melted.
Add:
Onions
Bell Pepper
Cook for 5 minutes.

In a Large Mixing Bowl:
Eggs
Half and Half
Cheese
Salt and Pepper to taste.
Beat until well combined with a Whisk or a Blending Fork.

Pour into the Skillet.
Stir just until combined.

Bake for 25 minutes.
Remove from the oven and serve Hot.

Enjoy!
Peace in the Kitchen!

Truffles

I believe there are two ingredients in life that are really good for you, my Cardiologist agrees........ Dark Chocolate and Wine.

I love Truffles. They're one of the few desserts that I don't feel guilty about eating. The other is Cheesecake and I have only 1 recipe that I make. It's on the Blog.

(I don't roll the Chocolate Balls in my hands to make them smooth and perfect. I like Chocolate Truffles to look natural. If you've ever seen a Truffle, it's very rustic in shape. That's how I want my Chocolate Truffles to look.) You can use 2 spoons to scoop out the Chocolate or use a small cookie scoop.

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!


Here's another great Holiday recipe.
I like the combination of these ingredients in a Truffle.

Orange Hazelnut Truffles

1 container (16oz.) Dark Chocolate Fudge Frosting
2 3/4 C Confectioner's Sugar
2 tsp Pure Orange Extract
1 1/2 C Kellog's Cocoa Krispies Cereal
2 C finely chopped Hazelnuts

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

Add:
Orange Extract
Beat until combined.

Stir in, by hand:
Cocoa Krispies
Mix well.
Use a 1 1/2" Cookie Scoop .
Drop Truffles onto the Sheet Pan.
Cover and refrigerate 30 minutes.

Roll the Truffles in Hazelnuts.
Cover and refrigerate again until ready to serve.
(At this step I put them in Covered Plastic containers to refrigerate them.)

Enjoy!
Peace in the Kitchen!



Love Pumpkin? Can't make a Pie? Here's a great dessert to serve during the Holidays.

Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles

Pumpkin Gingersnap Truffles:

1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely  crushed Gingersnap Cookies for rolling the cookies.

In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside

In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.

In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.

Enjoy!
Peace in the Kitchen!


Pumpkin Cream Cheese Truffles:

1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened

Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.

Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.

Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.

Line a cookie sheet with parchment paper.

Melt remaining 2 C of almond bark and transfer to a small bowl.

Using a 1 1/2"  cookie scoop form the truffles, roll in your hands and drop into the chocolate.

Gently spoon the chocolate to coat the truffles.

Using a spoon or a  fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.

Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.

Refrigerate for 1 hour.

Enjoy!

Peace in the Kitchen!


Mexican Truffles:

6 oz. Cream Cheese , softened
2 C Powdered Sugar
8 oz. Taza Mexicano Chocolate, melted and cooled slightly ( Cinnamon, Chipotle Chili, Guajillo Chili, Orange or Coffee ) These are the choices of flavors. Choose your favorite or make a variety to serve.
2 tsp vanilla
1 C crushed Kellogg's Cinnabon Cereal
2 tsp ground Cinnamon
1/4 tsp Cayenne Pepper

In a large bowl:
Beat Cream Cheese until creamy
Beat in Sugar, Chocolate and Vanilla
Cover and refrigerate for 1 hour

In a small bowl:
Cinnabon Cereal
Cinnamon
Cayenne Pepper

Scoop out the chocolate mixture with a small cookie scoop and roll in your hands to make a misshapen truffle.
Roll each truffle in the cereal mixture

Refrigerate in a covered container

Enjoy!
Peace in the Kitchen!


When Spring approaches, I think about chocolate. Well, actually I think about Chocolate often, but maybe I think about it more during Easter and Christmas.  Anyway, Spring is near and here are two recipes for Chocolate Truffles.

I've had a recipe for Holiday Truffle Balls that I've made for Christmas since  the 70's. It's a simple recipe and very good. Recently I discovered another recipe that's a bit more intricate, but they look amazing and they're cut into squares.

Holiday Truffle Balls:

 2 C semi sweet chocolate chips
1/4 C Orange Liqueur
1 can of Pillsbury Chocolate Fudge Frosting

Items to dip:
Coconut
Cocoa Powder
Chocolate Sprinkles
Crushed Pecans
Confectioner's Sugar

Melt Chocolate Chips in a medium saucepan over low heat, stirring constantly, a double boiler is better, and ( today as I write this, we've learned to successfully melt chocolate in a microwave). Your choice.
Remove from heat
Stir in liqueur and frosting
Blend well
Refrigerate for 2 hours

Scoop mixture into balls with a small cookie scoop
Roll the truffles in your favorite coating
Place in foil candy cups and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!


Chocolate Truffle Squares:

The recipe comes from Alice Medrich. Her book is titled (Seriously Bitter Sweet). She said the original recipe is from her French landlady. This is her adaptation of the original recipe that Alice says is still a treasure. I take that to mean that her landlady did not share it. I absolutely understand that..... well maybe not anymore. I used to keep many of my original recipes a secret  and then I decided to write this blog and share everything.
This recipe may seem a bit intimidating, but I've discovered that some of the best results come from complicated recipes. I've never been intimidated by any recipe. I hope that someone takes the time to make these truffles. I know I will.
It's recommended to serve these with a good Cabernet Sauvignon wine! Sounds good to me.

2 large egg yolks
1 pound of bittersweet or semi sweet chocolate, no more that 62% cocoa, coarsely chopped.
10 TBS butter, 1 1/4 sticks, cut into cubes.
1/8 tsp salt, preferably fine sea salt.
1/3 C unsweetened cocoa powder.

Equipment:
Food Processor
Fine Mesh Strainer
8" Square Baking Pan, bottom and sides lined with foil.

Put egg yolks in a small stainless steel bowl set in a larger container of very hot water to heat the yolks just until barely lukewarm, set aside.

Put the chocolate, butter and salt in another medium stainless steel bowl, set it in a wide skillet of barely simmering water, stirring until the chocolate and butter are melted, smooth and quite warm.

Scrape the chocolate into a food processor and set a strainer over the processor bowl.

Bring 1/2 C water to a boil in a small saucepan or in a glass measuring cup in the microwave.

Remove the egg yolk bowl from the large container and immediately pour the water steadily into the yolks, stirring constantly with a silicone spatula. When the yolks and water are blended, pour the mixture through the strainer against the processor bowl to encourage all of the liquid to flow through but don't press on, or mess with any bits of cooked egg in the strainer.
Process the mixture for a few seconds, then scrape the bowl and process again for 20 - 30 seconds or as long as it takes for the mixture to thicken and resemble pudding.

Scrape it into the prepared pan and spread evenly.
Cool completely.

Cover and refrigerate until firm, at least 3 hours.

Place the cocoa in a small bowl.
Use the foil liner to remove the sheet of chocolate.
Invert onto a cutting board and peel off the liner.
Cut into 1" squares.
Toss them in the cocoa, adding more cocoa as needed.
Shake them gently in a coarse strainer to remove excess cocoa.

Store in a tightly covered container.
Refrigerate for up to 2 weeks.
Remove the truffles from the refrigerator about 15 minutes before serving.
Sift a little extra cocoa over them as necessary.

Remember to serve them with a good Cabernet !

Enjoy!
Peace in the Kitchen!


Starbucks Coffee Truffles

This is an adapted recipe.

1/3 C + 2 TBS Heavy Cream
1/2 TBS Butter
1 Packet of Starbuck's Via instant coffee.
1 C Semi Sweet Chocolate Chips

Cocoa Powder & Finely chopped Pecans for garnish.

In a saucepan on medium heat>
Heavy Cream
Heat to simmer.
Add:
Butter, stirring often until melted.
Add Via, stirring to incorporate well.
Add: Chocolate Chips, stirring until completely melted.

Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Use a small cookie scoop and roll the truffles in the palm of your hand until smooth.

Dust either with Cocoa Powder or Chopped Pecans.

Enjoy!
Peace in the Kitchen!


Malted Milk Ball Truffles:

8 oz. Dark Chocolate (Valrhona, Caillbot, Ghirardelli)
1/2 C Heavy Cream
5 TBS Malted Milk Powder

Coating:
2 TBS Unsweetened Cocoa Powder
6 TBS Malted Milk Powder
Whisk together in a small bowl and set aside.

In a small Glass Bowl:
Chocolate

In a small Saucepan on Medium High Heat:
Cream
Add:
Malted Milk Powder
Whisk until well combined.
Bring to a Boil.
Immediately remove from heat and pour over the Chocolate.
Stir constantly with a small Silicone Spatula until completely melted and creamy smooth.
Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Use a small cookie scoop and drop a ball of Chocolate into the Cocoa Mix.
Toss and coat completely.
Transfer all of the Truffles into Waxed Paper lined container, cover and refrigerate until serving.

Enjoy!
Peace in the Kitchen!