Fall Caramel Apple Cocktail

I wasn't quite sure what to call this and I'm not sure this title is appropriate. It was the best I could come up with. I Like Sparkling Apple Cider in the Fall. So, I like the idea of a refreshing Fall Cocktail that tastes like Caramel Apples.

Here is the final cocktail!

Jonagold

Braeburn

Granny Smith

Fall Caramel Apple Cocktail

1 Bottle of Chilled Chardonnay or Chablis wine.

1 Bottle of Chilled Sparkling Apple Cider.

1/4 C of Torani Caramel Syrup.

4 Apples, diced (I recommend Jonagold, Braeburn or Granny Smith, in that order! I also like using 2 different Apples)

In a Large Pitcher:
Wine
Cider
Syrup
Stir to mix well.
Add Apples.
Refrigerate at least 30 minutes.

Serve straight up or On the Rocks.
Garnish individual servings with some of the Apple.

Enjoy!
Peace in the Kitchen!

"Lazy Man's Peach Pie"

I love Vintage recipes and here's a great one for Peach Pie.
It doesn't get much easier than this. I'm definitely trying this.
I don't use Margarine so I'll substitute Butter!

Lazy Man's Peach Pie

1 C Self Rising Flour
1 Stick (8TBS) Butter
1 C Granulated Sugar
1 C Buttermilk
1 Can (30 oz.) Sliced Peaches in Juice.
1 tsp Vanilla

Melt Butter into a 9" X 9" Baking Pan.
Add:
Flour
Sugar
Buttermilk
Vanilla
Stir to Mix Well.

Pour Peaches (with Juice) on top of the mixture.
Do not stir.
Bake at 350 degrees for 1 Hour.

Serve warm with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Holiday Cranberry Pound Cake

I've started posting Holiday recipes. I've adapted this recipe without compromising the original.
It's everything I like about a Christmas Dessert. It's delicious and it's decorated with Dried Cranberries and Drizzled White Chocolate. It's a bit complicated. I'm not sure it's for the beginning baker, but it's an impressive presentation for Christmas.

Holiday Cranberry Pound Cake

I recommend reading the recipe completely  before starting.
This is a recipe that really needs prep work or as the French say: "mis en place" ( "set in place", it refers to having all of your ingredients prepped and ready to go before you start cooking or baking)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8 1/2" X 4 1/2" X 3" Loaf Pan 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. I only recommend using this mix of you want a guaranteed release!

Be sure to follow all instructions carefully for the best results!

Batter Ingredients
1 1/2 C Cake Flour + 3 TBS ( additional for the Dried Cranberries and White Chocolate Chips)
1/2 tsp Baking Powder
A Pinch of Salt
These will be Sifted 3 time, later in the Instructions.

1 C Fresh Cranberries (tossed in a bit of Flour)
6 oz. White Chocolate Chips (tossed in a bit of Flour)
8 TBS Butter, softened.
1 1/2 C Granulated Sugar
1/2 C Heavy Cream
1/2 C Mascarpone Crea,
3 Large Eggs
1 tsp Vanilla
3 TBS Browned Butter, directions to follow.

Icing Ingredients
4 TBS Butter, softened.
4 oz. Cream Cheese, room temperature.
1 1/2 C Confectioner's Sugar
1 tsp Vanilla

Topping Ingredients
1/2 C Dried Ingredients
1 TBS Vegetable Oil
1/2 C White Chocolate Chips


Instructions

Batter:
In a Medium Mixing Bowl:
Sift together:
Flour
Baking Powder
Salt
Sift 3 times.

In a Saucepan on Medium Heat, prepare the Browned Butter and set aside to cool.
3 TBS Butter
Heat until Amber.
Skim off the Foam.
Set aside.

NOTE:

To make Brown Butter, start melting butter on medium heat. Swirl the pan to make sure it's cooking evenly.
It will begin to foam. The color will become golden brown. When you smell a nutty aroma, remove the pan and transfer it to a small glass bowl, straining it through a fine sieve. Set aside to cool.

In a Small Mixing Bowl:
Eggs
Vanilla
Whisk well and Set Aside.

In a Medium Mixing Bowl with an Electric Hand Mixer:
Softened Butter
Beat just until Creamy.

Gradually Add:
Sugar
Beat for 3 minutes.

Add:
Heavy Cream
Mascarpone Cream
Beat on Medium Speed until Creamy Smooth.

Reduce Heat to Low.
Gradually Add:
Dry Ingredients (alternating Eggs and Buttermilk)
Beat just until well combined.

Fold in, by hand:
Cranberries that have been tossed in a bit of Cake Flour.
Chocolate Chips that have been tossed in a bit of Cake Flour.


Spoon into the Pan.
Smooth the top with a Silicone Spatula.

With a knife:
Score a line down the center of the batter.
Drizzle evenly with the Brown Butter.

Bake 55 - 65 minutes.
A toothpick in the center should come out clean.

Remove the Pan to a rack to cool completely.


Prepare the Icing:

In a Medium Mixing Bowl with an Electric Hand Mixer:
Butter
Cream Cheese
Beat until Creamy Smooth.

Gradually Add:
Confectioner's Sugar
Beat until Creamy Smooth.

Add:
Vanilla
Mix just until well combined.


Invert the Cake to a Serving Platter and flip it , right side up.

Spread top and sides with Icing.
Refrigerate until set.

In a Small Saucepan on Low Heat:
White Chocolate Chips
Vegetable Oil
Whisk constantly until Chocolate melts completely.
Don't over heat it.

Sprinkle the Cake evenly with Dried Cranberries.
Drizzle Chocolate evenly over the Cranberries with a Blending Fork.
Refrigerate until Chocolate sets.

Enjoy!
Peace in the Kitchen!

Butter Glazed Bundt Cake

If you follow The Hippy in the Kitchen you know that I love Bundt Cakes. They're sort of simple, traditional and decadent all at the same time. They can be made in a simple Kuglehof Pan or one of many detailed designs. There are even Bundt Cake Pans designed specifically for Christmas. I love them all, and I have them all. Here are just a few samples of them:

Butter Glazed Bundt Cake

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Bundt Pan 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. I highly recommend this mix. It's a foolproof release for even the most detailed Bundt Pan designs. Just be sure to use a lot of it and get it into ever corner and indentation.

Cake Batter:

3 C Flour
2 C Granulated Sugar
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
1 C Buttermilk
8 TBS Butter, room temperature.
2 tsp Vanilla
4 Large Eggs

Butter Glaze:

3/4 C Granulated Sugar
6 TBS Butter, cut into TBS sized pieces.
3 TBS Water
2 tsp Vanilla


Batter:

In a Stand Mixer, on low, with a Paddle Attachment:
Flour
Sugar
Salt
Baking Powder
Baking Soda
Buttermilk
Butter
Vanilla
Eggs
Mix just until combined.
Increase Speed to Medium and Mix for 3 Minutes.

Spoon Batter into the Pan.
Smooth the top with an offset spatula.
Bake 55 - 60 minutes.
A toothpick in the center should come out clean.

Remove the Pan to a rack and make the Glaze.

Butter Glaze:

In a Saucepan on Low Heat:
Sugar
Butter
Water
Vanilla
Heat just until the Butter melts and the Sugar
is completely dissolved.
Do not allow it to Boil.
Stir often.

Pierce the entire top of the cake with a Bamboo Skewer.
Drizzle the Glaze evenly over the entire top of the warm cake.

Allow it to sit for 10 minutes.
Invert it onto a large Serving Platter.

Enjoy!
Peace in the Kitchen!

Whoville Cookies (Red and Green Pinwheels)

I love this recipe. These are the perfect Holiday Cookie. The Bright Red and Green Pinwheels make a very decorative cookie. I started to re write the recipe but I couldn't do it without posting a picture. The photograph tells it all. I am definitely making these this Christmas.

 Whoville Cookies


Whoville Cookies

Enjoy!
Peace in the Kitchen!

Homemade Tomato Sauce using a Box Grater

I recently saw this video and I was impressed. It all makes sense.
If you make Homemade Tomato Sauce, this process is sort of amazing.
I never knew this about a Tomato and a Box Grater!

Here's a link to the video:
How to Make Fresh Tomato Sauce | Food & Wine - YouTube

Enjoy!
Peace in the Kitchen!

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!