Rhubarb Muffins

I just received this great Muffin recipe from a friend. Thank you Lisa for sharing it. I have a post dedicated to all of my favorite Rhubarb recipes but I didn't have one for Muffins. I am simply posting a link to the recipe so I give full credit and you can see a photograph of the final product.

cinnamon-rhubarb-muffins.aspx


Enjoy!
Peace in the Kitchen!

Decadent Chocolate Bars

I enter an annual Holiday Cookie Contest in Dallas, Texas. I've been a finalist many times and I won Second Place in the Easy Category last year. It's a very fun event. Judges are local chefs and come from well known Bakeries and Restaurants.

Decadent Chocolate Bars

Here's what you'll need:
1 - 9" X 9" Square Baking Pan, line with Foil extending over all 4 sides by 2". Sprayed with a Vegetable Cooking Spray.

18 - 20 Oreo Cookies, crushed to make 1 3/4 C.
4 TBS Butter, melted
1 oz. of Semi Sweet Chocolate, melted
8 oz. of Semi Sweet Chocolate, chopped
3/4 C Heavy Cream
3 oz. Cream Cheese, softened
1 TBS Godiva Chocolate Liqueur
1/2 C Miniature Chocolate Chips

In a Large Mixing Bowl:
Crushed Oreos
Butter
Melted Chocolate
Mix well with a Blending Fork.
Press into the Pan to create a Crust.
Refrigerate while making the Filling.



In a Small Glass Bowl:
Chopped Chocolate
Heavy Cream
Heat in a Microwave until melted and creamy smooth.
Stir after 1 minute.


In a Medium Bowl with a Hand Mixer:
Cream Cheese
Liqueur
Beat until well combined.

Gradually Add:
Melted Chocolate
Beat until well combined.
Spread evenly over the Crust.
Set aside for at least 15 minutes.
Sprinkle evenly with Chocolate Chips.
Refrigerate for at least 4 hours or overnight.

Remove the Bars using the Foil edges.
Transfer to a Flat Surface.
Remove the Foil and Cut into Squares.

Enjoy!
Peace in the Kitchen!

Le Hippy dans la Cuisine ...... Eclair Crêpe Gâteau! C'est très Cool!

The Hippy in the Kitchen's Eclair Crepe Cake.

Quand je suis en France, j'aime déguster les pâtisseries incroyables. Lorsque je rentre chez moi, je tiens à les faire moi-même. J'adore éclairs français, j'ai donc créé une version très américaine du dessert français emblématique!

Assez de mon Hippy jargon français, nous allons faire un gâteau!

This recipe reproduces the taste of the iconic Eclair. It's made with Readymade  Crepes, my Best of the Best Pastry Cream and Pillsbury Creamy Supreme Dark Chocolate Frosting. That all makes it very Americanized!
We love desserts that are yummy and made with minimal fuss!

Here's what you'll need:
1 - 9" Springform Pan ( bottom and sides brushed with melted butter.)
2 -(5oz.) packages of 9" Readymade Crepes. I use Michel de France available at World Market. You can use any brand you like.....or you can make them from scratch! You can even make your own Crepes and Frosting....... but why?
1 recipe of my Best of the Best Pastry Cream, recipe to follow.
1 carton of Pillsbury Creamy Supreme Dark Chocolate Frosting.

KQED: Essential Pepin Shorts, Crepes - YouTube


Pastry Cream:

This is truly one of my Best of the Best Recipes.

This is the only Pastry Cream I ever use.

Here are a few of the ways that I use it:

Cream Puffs
Eclairs

Frost the center of a Layered Cake

Strawberry Shortcake

Strawberries and Pastry Cream

A filling for Aebleskivers
Pastry Cream Crepe Cakes

Trifle

It's simple and decadent and delicious.

Equal parts of Vanilla Ice Cream, softened and Heavy Cream

I usually start out with a pint of each (2 cups)

Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment

Add 1 TBS of Vanilla and 1TBS of Almond Extract

Add 1 1/2 boxes of Instant French Vanilla Pudding (3.4oz boxes) and continue to mix well.
Refrigerate until ready to use.
If you need a good Pastry Cream to fill something or layer something , I highly recommend my recipe.

Here's how to assemble the cake:

Eclair Crepe Cake:
Layer the crepes in the pan, beginning and ending with a crepe.
Spread each crepe with a layer of pastry cream.
Continue stacking the crepes and spreading them evenly with pastry cream until you end with a crepe.
Ice the top of the cake with the Dark Chocolate Frosting.

Cover with plastic wrap and refrigerate at least 2 hours before serving.
Release the cake onto a serving platter and slice into wedges to serve.

Note:
If you want to make the cake a bit more decadent, just before serving, sprinkle the top with Sliced Almonds.

Homemade Parisian Street Vendor Crepe Batter.

Here's what you'll need:
1 Cast Iron French Crepe Pan.

2 C Flour
1/2 tsp Salt
1 1/2 C Whole Milk
4 Eggs
4 TBS Butter, melted

In a medium mixing bowl:
Flour
Salt
Whisk together,

In a small bowl:
Milk
Eggs
Whisk well.

Make a well in the Flour.
Add:
half of the Liquid.
Whisk well.

Add:
Remaining Liquid.
Whisk again to incorporate.

Add:
Butter.
Stir in with a blending fork just until incorporated.
Cover with Plastic Wrap and refrigerate for at least 1 hour.

Heat the Crepe Pan on Medium Heat.
Wipe it with Butter using a Paper Towel.
Add:
1/3 C of Batter.
Use a Wooden Crepe Stick to spread the batter and cover the entire surface of the pan or swirl the batter to spread it out.
Cook until the bottom begins to brown slightly.
Slide a Wooden Crepe Spatula under the Crepe and flip it.
Continue to cook.

Remove to a serving plate and spread it with a Savory or Sweet filling.
Fold to serve.


Enjoy!
Peace in the Kitchen!

Summer Berry Poundcake

Summer Berry Poundcake:

Here's an easy, delicious Summer Dessert

This is another recipe that's not really a recipe. 

Here's what you'll need:

1- Purchased Pound Cake
Any of your favorite Fresh Summer Berries. (Sliced Strawberries, Blue Berries, Blackberries, Raspberries) A mix of each.
1 Recipe of my Pastry Cream, recipe to follow.
1 Large container of Frozen Cool Whip, thawed.

Instructions:
Slice the Pound Cake into horizontal layers.
Transfer the first slice to a serving platter.
Top it with some of the Pastry Cream and then some of each of the Berries.
Continue Layering the Cake ending with a slice of Pound Cake.
Spread some of the Cool Whip on the top.
Slice it and top each serving with additional Cool Whip.


This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

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

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!

Pancakes with Strawberry Preserves and Gruyere Cheese

I hesitated to post this breakfast recipe. It's not really a recipe but a breakfast created by Dominique Ansel. He's the Chef that created the Cronut. However, he uses a different Cheese in his creation. So, this may be considered an adaptation, but I give full credit to Chef Ansel.
It's sort of a Sweet and Savory Breakfast item. I love it!

Here's what you'll need for each serving:

2 Hot Pancakes
Bonne Maman Strawberry Preserves
Thinly sliced Gruyere Cheese
Confectioner's Sugar

It's quite simple and you've probably figured it out already!

Spread one of the Pancakes with a generous amount of Strawberry Preserves and add slices of Gruyere Cheese.
Top it with the second Pancake.
Heat it in a Microwave or in a 250 degree oven until the Cheese melts.
Transfer to a serving Platter.
Dust with Confectioner's Sugar.
Serve with a side of additional Preserves.

Enjoy!
Peace in the Kitchen!

The History of The Ice Cream Sundae and The Banana Split

I love the history of food. I have several posts on the Blog that I've researched. I recently received this story about the origin of The Ice Cream Sundae and The Banana Split.
Here's a link to the story from Food52.

16801-how-the-sundae-got-its-name-the-origin-of-the-banana-split

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Blueberry Croissant Pudding

Bread Pudding is one of my favorite desserts. I love all types of Bread Puddings. Here's one made with Croissants, baked in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Cast Iron Skillet or 1- 10" Cast Iron Skillet. Sprayed well with a Vegetable Cooking Spray.

Cast Iron Skillet Blueberry Croissant Pudding

1 Jar of Bonne Maman Wild Blueberry Preserves (This is the only brand of Preserves that I use)
6 Large Day Old Croissants, cut in half.
6 Large Eggs
1 1/3 C Whole Milk
1 1/3 C Heavy Cream
2/3 C Granulated Sugar
4 TBS Butter, melted and set aside to cool.
1 tsp Cinnamon
1 tsp Vanilla
2 C Fresh Blueberries
1/4 C Sliced Almonds
1 Recipe of Vanilla Sauce
Confectioner's Sugar for Dusting

Spread each half of the Croissants generously with Wild Blueberry Preserves.
Put them together and cut into Cubes.
Spread them evenly in the Skillet.

In a Large Mixing Bowl:
Eggs
Milk
Cream
Sugar
Cooled Melted Butter
Cinnamon
Vanilla
Whisk well.
Fold in Blueberries.
Fold in Almonds.
Set aside for 15 minutes.

Pour over the Croissants.

Bake for 60 to 90 minutes.
After 40 minutes, loosely cover with Foil.
Continue baking until Golden Brown.
Remove Skillet to a rack to cool about 15 minutes.

While cooling, make the Sauce.

In a Medium Saucepan on Medium Heat:
1 C Heavy Cream
1/3 C Granulated Sugar
1 tsp Vanilla
Whisk well.
Heat just until it begins to simmer.
Whisking constantly.

Remove from heat.

In another Bowl:
2 Large Egg Yolks
Whisk well.
Slowly drizzle with 1/2 C of the Hot Cream mixture.
Whisk constantly.

Add this mixture back to the Saucepan on Medium Heat.
Whisking constantly.
It will begin to thicken after 3 - 4 minutes.
Strain through a fine Sieve into a serving bowl.
Cover with Plastic Wrap and refrigerate for 30 minutes.

Dust the Pudding  generously with Confectioner's Sugar.
Serve the Sauce on the side for individual servings.

Enjoy!
Peace in the Kitchen!