Macaroons pas des Macarons!

I've taken classes at a local French Cooking Supply Store to learn how to make French Macarons, and I'm fascinated with them. They're colorful, delicious, very French!  They're extremely complicated to make.  Many people are afraid to make them. I have to admit that after taking classes, I'm very comfortable making them.  I realized that sometimes we can get back to simplicity and create a delicious, easy to make, Macaroon.
They're often mistaken for Macarons, but they have absolutely nothing in common!

Macaroons and Macarons are entirely different cookies.
Macarons are a French Cookie made with Almond Flour, Egg Whites and sandwiched with a Cream based Filling. They can be made in a variety of colors and flavors.
Macaroon is the American word for a version of a flourless cookie made with Coconut. They can also include Nuts and Chocolate.
I've research many recipes and this is what I come up with. If you will never attempt to make French Macarons, make these easy Macaroons.

Macaroons

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

1 - 14 oz. bg of Sweet Coconut Flakes
2 C Chocolate Chips, your choice.
3/4 C Chopped Salted Almonds
1 - 14 oz. can of Sweetened Condensed Milk

Here's the easy part:
Mix all of the ingredients well, in a large Mixing Bowl.
That's it!

Use a 1 3/4" Cookie Scoop and drop the mixture onto the Sheet Pans.
Use the bottom of a small glass to slightly flatten the top of each cookie.
Bake 12 - 14 minutes or until the Coconut is Golden Brown.

Remove the Pan to a Rack and cool completely.

Enjoy!
Peace in the Kitchen!

The Cowgirl Chef / Ellise Pierce

I've previously talked about Ellise Pierce on the Blog. I couldn't sleep last night but managed to make it until 4 am. I got up, made a cup of coffee and started blogging.
I research recipes, I create new recipes and I pick a subject or a category and talk about it with recipe examples.
Somehow I ended up being reminded that I have The Cowgirl Chef Cookbook and I decided to re read it from cover to cover.

In her book she talks about reading a cookbook and dog ear the pages of your favorite recipes. I do that with every cookbook I buy.
As I was reading the book this morning, I added additional dog ears to the pages of recipes that I want to make.
I met Ellise when I attended one of her cooking classes. Anne and I have taken a second class and they are Fun, Enlightening and Educational. Mostly fun and the recipes are amazing.
If you'd like to experience the philosophy of Ellise Pierce, her story and incredible recipes, take time to purchase her book.
I've added a link to Amazon for you.

Here are some of the recipes that I've highlighted:
Texas Killers: a spicy cheesy cookie
Tex-Mex Meatloaf
Cheesy Rosemary-Olive Flatbread
Roasted Veggie Melt
Roasted Broccoli-Red Bell Pepper Tart with an amazing Polenta Tart Crust
Happy Dance Pecans
Brown Butter Walnut Cakes
Peach Croustade


BUY THE BOOK! Cowgirl Chef: Texas Cooking with a French Accent

Enjoy!
Peace in the Kitchen!

Crispy Croissant Treats

This recipe sort of reminds me of Mexican Bunuelos. I used to make Bunuelos at Christmas to give as gifts, in Christmas Tins. They're a Crisp, Deep Fried Dough, sort of like a Fried Croissant Dough and it's coated in Cinnamon and Sugar. Here's a new treat that I call Crispy Croissant Treats. You could also make these at Christmas and give them as gifts in Decorative Holiday Tins.

NOTE:
Now that I've made them I have a few thoughts about it. I decided to keep it on the Blog. I wasn't impressed with the look in the beginning. But, I cut the dough in half before baking them because we were having more than 8 guests for a party. I think I'll keep the dough whole the next time and just break them into pieces after they're baked. They're crispy, delicious and taste great with a cup of coffee.

For the Holidays you can make them with
Duncan Hines Confetti Cake Mix.

Crispy Croissant Treats

Here's what you'll need:
Preheat the oven at 400 degrees.
A Sheet Pan lined with Parchment Paper.

Topping Ingredients:
4 TBS Butter, cold
1/4 C Granulated Sugar
1/4 C Light Brown Sugar
1/4 C Duncan Hines Yellow Cake Mix (or Confetti Cake Mix)
1/2 C Flour
1 Canister of  8 Pillsbury Crescent Rolls (this recipe makes 8, you can cut them in half before baking or you can double the recipe if you need to make more than 8.)

Icing Ingredients:
1 TBS Butter, room temperature
1 tsp Vanilla
1/2 C Confectioner's Sugar
1 TBS Whole Milk
2 TBS of Duncan Hines Yellow Cake Mix


Topping Directions.

In a Mixing Bowl:
Butter
Granulated Sugar
Brown Sugar
Cake Mix
Flour
Use a Pastry Blender and mix to a Crumble Texture.

On the Sheet Pan:
Separated Croissants
Sprinkle the Crumble evenly over the Top of the Croissants.
Bake 8 - 10 minutes.
Transfer the Pan to a Rack to Cool completely.

Icing Directions.

In a Mixing Bowl:
Butter
Vanilla
Sugar
Milk
Cake Mix
Stir until well combined and creamy smooth.

Drizzle evenly over the Croissants. (after making them the first time, I would put the Icing in a Ziplock Bag, trim the corner and drizzle a nice zigzag pattern over them.

Serve them with Coffee!

Enjoy!
Peace in the Kitchen!

Pineapple Coconut Cake

This is a very easy recipe. It's also very delicious.

Pineapple Coconut Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan

16 TBS Butter, divided
3 - 20 oz. cans of Pineapple Chunks i Juice, drained.
1/3 C Pineapple Juice
1 Box of Duncan Hines Yellow Cake Mix
2 C Sweetened Coconut Flakes

In the Pan, in the Preheated Oven:
8 TBS of the Butter, cut into TBS pieces.
Heat for 5 minutes until melted.
Remove the Pan from the oven.

Add:
Pineapple Juice
Stir to combine well.

Add:
Pineapple, evenly distributed.

Add:
Cake Mix
Sprinkle evenly over the Pineapple.

Add:
Coconut
Sprinkle evenly over the Pineapple.

Cut remaining Butter into pieces and sprinkle evenly over the Coconut.

Bake 45 - 60 minutes.

Enjoy!
Peace in the Kitchen!

Creamy Peanut Butter Fudge

This is a delicious Peanut Butter Fudge. It's a pretty basic and simple recipe!

Creamy Peanut Butter Fudge

Here's what you'll need:
1 - 8"X 8" non stick pan or line it with 2 pieces of Waxed Paper cut to extend 2" over all 4 sides.

3 C Confectioner's Sugar
2 C Creamy Peanut Butter
8 TBS Butter
1/2 C Light Brown Sugar
1 tsp Vanilla

In a Large Glass Bowl for the Microwave:
Butter
Heat until melted.

Add:
Confectioner's Sugar
Peanut Butter
Brown Sugar
Vanilla
Stir well until completely combined.
Spoon into the Pan and smooth evenly with an Offset Spatula.
Refrigerate 2 hours.

Release the Fudge using the Waxed Paper.
Transfer to a flat surface and remove the paper.
Cut into squares.

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Peach Cobbler

We love Peach Cobbler and this is a great Rustic recipe. It's easy too!

Cast Iron Skillet Peach Cobbler

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet

1 - 29 oz. Cans of Sliced Peaches, drained.
16 TBS Butter, melted
2 C Granulated Sugar
2 C Flour
2 C Whole Milk
2 tsp Baking Powder
Garnish Sprinkled with a mixture of Granulated Sugar and Cinnamon. (1/4 C Sugar mixed with 1 TBS Cinnamon)

In the Skillet:
Peaches that have been drained.
Arrange in a single layer.

Pour Butter over the Peaches.

In a Mixing Bowl:
Sugar
Flour
Milk
Baking Powder
Whisk well.

Pour the Batter over the Peaches.
Bake 45 - 60 minutes until edges are Crispy and the Top is Golden Brown.
Remove Pan to a Stove Top to cool for 10 minutes.
Just prior to serving, sprinkle evenly with Cinnamon/Sugar.

Enjoy!
Peace in the Kitchen!

Apple Cinnamon Dutch Baby in a Cast Iron Skillet

I love Dutch Babies and I have several recipes. Some of them I've been making since the early 80's. If you have never made one....... and you do........ you'll make them over and over again. They are great for Christmas Morning, Brunch, or a Family Gathering.

Apple Cinnamon Dutch Baby in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 450 degrees.
1 - 10" Cast Iron Skillet.

1 Jonagold Apple, peeled, cored and sliced.
1 TBS Granulated Sugar
3 TBS Butter, divided
2 Large Eggs
1/2 C Whole Milk
1/2 C Flour, sifted.
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Sour Cream
1/2 C Dark Brown Sugar
4 TBS Orange Juice
Confectioner's Sugar for Garnish

Heat the Skillet, dry, on Medium High Heat.

In a Mixing Bowl:
Apple
Granulated Sugar
Toss to Coat Well.

In the Hot Skillet:
1 TBS Butter
Heat until melted.

Add:
Apples
Cook for 3 - 5 minutes, until tender.
Transfer Apples to a Small Bowl and Set Aside.

Wipe the Skillet clean with Paper Towels.

In a Medium Mixing Bowl:
Eggs
Milk
Whisk well.

Add:
Flour
Cinnamon
Salt
Nutmeg
Whisk well.


In the Skillet on Medium High Heat:
Remaining Butter until melted.
Swirl the Butter to Coat the Pan.
Immediately Pour the Egg Mixture into the Pan.
Evenly Spoon the Apples over the Batter.

Bake for 20 minutes, until the Batter is Puffed and Golden Brown.
Remove Skillet to the Stove Top to cool 10 minutes.
Sprinkle evenly with Confectioner's Sugar.

In a Small Heat Proof Glass Bowl:
Sour Cream
Brown Sugar
Whisk well.
Heat in a Microwave for 30 seconds.
Whisk well until Sugar is dissolved.

Add:
Orange Juice
Whisk until incorporated.

Serve Individual Servings topped with the Sauce.

Enjoy!
Peace in the Kitchen!