Holiday Apple Cake in a Loaf Pan

This is the perfect recipe for Breakfast, Brunch or to share with Friends during the Holidays.
I make this in a Cast Iron Loaf Pan.

Holiday Apple Cake in a Loaf Pan

Here's what you'll need:
Preheat the oven to 350 degrees.
1 -  9" X 5" Loaf Pan brushed generously 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.

2 C Flour
2 TBS Pumpkin Pie Spice
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
8 TBS Butter, room temperature
1 C Granulated Sugar
2 C Finely Chopped Jonagold Apples that have been peeled and cored.

In a Medium Mixing Bowl:
Flour
Pumpkin Pie Spice
Baking Powder
Baking Soda
Salt
Whisk well.

In a Large Mixing Bowl with an Electric Hand Mixer:
Butter
Sugar
Mix for 3 - 5 minutes until Creamy Smooth.
Fold in Apples with a Silicone Spatula.

Gradually Add:
Flour Mixture to the Apple Mixture just until incorporated.

Spoon Batter into the Pan.

Bake for 1 Hour, until a toothpick in the center comes out clean.

Remove Pan to a Rack and cool 10 minutes.
Invert the Cake, right side up, onto the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Applesauce in a Crockpot

Fall is approaching and that means Apples. I know we can get them year round now, but I think of them as a Fall Fruit. I love Applesauce and when it's homemade, it's even better.
This recipe makes it easy to enjoy delicious Homemade Apple Sauce.

Here's what you'll need:
1 - Crockpot
1 - Potato Masher

12 Medium Size Jonagold or Braeburn Apples, peeled, cored and sliced. I use an Amish Peeler, Corer, Slicer.
1 TBS Lemon Juice
1/2 C Packed Dark Brown Sugar
1 C Water
2 tsp Cinnamon
1 tsp Allspice
1/2 tsp  Ground Nutmeg
1/4 tsp Ground Cloves

In a Large Mixing Bowl:
Apples
Lemon Juice.
Toss to coat well.

In another Small Bowl:
Brown Sugar
Cinnamon
Allspice
Nutmeg
Clove
Whisk well.

Transfer Apples to the Crockpot.
Add:
Water
Spice Mix
Gently stir to combine.

Cook on High for 3 hours.
Mash occasionally with the Potato Masher as they continue to cook.

Reduce to Low and continue to cook for an additional 2 hours.
Continue Mashing as they cook.

Enjoy!
Peace in the Kitchen!

Pineapple Upside Down Cake in a Bundt Pan

I love Pineapple Cake and I love Pineapple Desserts.  I bought a Nordic Cake Pan specifically designed for Pineapple Upside Down Cake but this Bundt Pan is more common and you may already have one.

Pineapple Upside Down Cake in a Bundt Pan

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt Pan brush well with Pan Release Mix. (equal parts f 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. It's the only foolproof release for any intricately designed Bundt Pan.

This is the Bundt Pan you need.
The design allows for the placement
of Pineapple Slices alternating
with Maraschino Cherries.

8 TBS Butter, melted
1/2 C Dark Brown Sugar
1 - 20 oz. can of  Sliced Pineapple Rings, reserve the Juice.
1 jar of Maraschino Cherries
1 Box of Duncan Hines Yellow Cae Mix
1 - 3.4 oz box of Vanilla Pudding Mix
3 Large Eggs
1/3 C Vegetable Oil
1/3 C Whole Milk + more as needed. (Pour the Juice from the Pineapple Rings into a 1 C Glass Measuring Cup and add enough Milk to equal 1 C of Liquid)

In the Bundt Pan:
Butter
Sprinkle evenly with Sugar, Do Not Stir.

Cut the Pineapple Rings in Half.
Alternate Pineapple Halves ( cut side up) and Cherries into the indentations of the Pan on top of the Sugar.
1  Pineapple Slice, 1 Cherry, until the entire Pan is filled.

In a Large Mixing Bowl:
Cake Mix
Pudding Mix
Whisk well.

Add:
Liquid from the Measuring Cup.
Whisk well.

Add:
Eggs
Vegetable Oil
Whisk well until completely combined.

Carefully Spoon Batter into the Pan.

Bake 30 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack to cool 10 minutes.
Invert cake onto a rack to cool completely.

Enjoy!
Peace in the Kitchen!.

Cookie Nut Brittle

This is an interesting recipe. It makes a Cookie Dough , Chocolate and Nut Brittle that's broken into pieces and served as a Dessert or Snack.
This is an adaptation of several recipes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 12" X 17" Rimmed Sheet Pan.
Parchment Paper and a Baking Rack the same size as the Rimmed Sheet Pan.


16 TBS (2 sticks) Butter
1 C Granulated Sugar
2 tsp Vanilla
1 tsp Sea Salt
2 C Flour
3/4 C Toasted Whole Cashews
3/4 C Toasted Whole Pecans
I toast them together in a dry Cast Iron Skillet for 3 - 5 minutes, stirring constantly.

1 C  Chocolate Chips. Your favorites with at least %60 Cacao. I use Ghirardelli Bittersweet Chocolate Chips.


Read the following directions before starting. These steps are important to the success of the Brittle.

In a Saucepan on Medium Heat:
Butter, until melted. Set aside to cool completely.

When the Butter has Cooled Completely, add the Sugar, Whisk just to combine and return the pan to the heat.

Heat just until the Butter begins to melt again, but not completely. Don't allow it to get too hot and never boil.
Remove from heat and Whisk constantly for 2 minutes, until the Mixture becomes Smooth and starts to Thicken.

Add:
Vanilla
Salt
Whisk just until combined.

Add:
Flour
Stir with a Wooden Spoon until well combined.

Combine the Nuts in a small bowl.
Fold in half of the Nut Mixture into the Dough Mixture.

Transfer the Dough to the Sheet Pan.
Spread out evenly to cover the entire Pan.
Make sure the layer is an even thickness.
Smooth the top with a Silicone Spatula or an Offset Spatula.

Sprinkle the top evenly with Chocolate Chips and remaining Nut Mixture.
Pat Gently into the Dough.
Bake 25 minutes until Golden Brown.

This step is also important so read carefully before removing the Pan from the oven.

When the Brittle is done baking , remove and allow to cool for 5 minutes.
Have a Rack lined with Parchment Paper ready.

Invert the Paper lined Rack onto the Brittle, Paper Side Down.
Flip it right side up so the Brittle is now on the Paper.
Allow it to sit until completely cooled.

Break into pieces and store in an airtight container until ready to serve.

Enjoy!
Peace in the Kitchen!

Baked Broccoli Patties

I've had Corn Patties and Zucchini Patties and now there's a tasty recipe for Broccoli Patties. I serve these as an Entrée with a Side Salad or cut them in half and serve them as an Appetizer.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with crumpled Foil and sprayed with a Vegetable Cooking Spray.

2 tsp Olive Oil
2 Cloves of Garlic, minced
1/2 C Chopped Onion
1 - 12 oz. Bag of Frozen Broccoli, defrosted and drain well. Squeeze out excess liquid with Paper Towels.
1 C Italian Herb Bread Crumbs
1/2 C Shredded Sharp Cheese
1/3 C Grated Parmesan Cheese
2 Eggs
Salt and Pepper to taste.


In a small Skillet on Medium Heat:
Oil, until hot.
Add:
Garlic
Onion
Stir and Sauté for 3 - 5 minutes until Onions are tender.
Remove and set aside until completely cooled.

In a Large Mixing Bowl:
Broccoli
Onion Mixture
Toss gently to coat well.

Add:
Cheddar Cheese
Parmesan Cheese
Egg
Salt and Pepper
Toss gently to combine well.
Scoop out a ball of the mixture and form into a Patty. ( it should make 8 Patties)

Transfer them to the Sheet Pan.
Bake 15 minutes.
Flip and continue Baking another 15 minutes. (until Golden Brown and Crispy)

Enjoy!
Peace in the Kitchen!

Christmas Chocolate Chip Peppermint Cookies

Wow, Christmas, Chocolate, Peppermint........... needs no introduction!

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with a Silicone Silpat Mat.

1 - Box of White Cake Mix. (I use Duncan Hines)
8 TBS Butter, melted.
1 Large Egg
1/2 tsp Peppermint Extract
1/2 tsp Vanilla
4 oz. Cream Cheese, room temperature.
1 C Andes Peppermint Crunch Baking Chips
1/2 C  Milk Chocolate Morsels
1 C Chopped Oreo Cookie Pieces

In a Stand Mixer with a Paddle Attachment:
Cake Mix
Butter
Egg
Peppermint Extract
Vanilla
Mix until it forms a Dough.

Add:
Cream Cheese
Continue mixing just until combined.

Fold in, by hand, with a Wooden Spoon or a Silicone Spatula:
Peppermint Crunch
then:
Chocolate Morsels
then:
Oreo Cookie Pieces

Refrigerate for 30 minutes.

Use a 1 1/2" Cookie Scoop and drop dough onto the Sheet Pan.
Bake for 9 minutes.
Remove the Pan to a Rack to cool for 15 minutes.
Transfer to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

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Brownies Plus!

These are Brownies taken to another level!

Brownies Plus!

Here's what you'll need:
Preheat the oven according to the instructions on the box of Brownie Mix.
1 Box of your favorite Brownie Mix, prepared according to the directions on the box. (I always use Ghirardelli.)
1 - 9" X 9" Baking Pan lined with Foil cut 2" extending of all 4 sides. I cut two separate pieces, the size of the interior of the pan.  It's easier to release.

1/2 C Chopped Roasted Peanuts
12 Reese's Mini Peanut Butter Cups, chopped.
2 C Dark Chocolate Chips
1 TBS Butter
1 1/4 C Creamy Peanut Butter
2 C Rice Krispies Cereal
1 tsp Vanilla
1 tsp Salt

Prepare the Brownie Mix.
Bake according to the directions on the box, but remove them 5 minutes before they are finished baking.
Evenly distribute the Reese's Cups over the Batter.
Sprinkle evenly with Peanuts.
Return the pan to continue baking for the last 5 minutes.
Remove the pan to a rack and smooth the top with an offset spatula.
Allow to cool completely on the rack.

In a Large Glass Heatproof Bowl for a Microwave:
Chocolate Chips
Peanut Butter
Heat for 30 seconds in a Microwave, stir and return to continue heating until melted and creamy smooth.

Add:
Rice Krispies
Vanilla
Salt
Gently stir to combine well with a Silicone Spatula.
Spread evenly over the Peanut Butter layer.
Refrigerate for 1 1/2 - 2 hours until completely set.

Lift the Brownies out of the Pan using the Foil.
Transfer to a Cutting Board and cut into squares or bars.

Enjoy!
Peace in the Kitchen!