This is an Original Recipe.
It's served at Christmas as an Appetizer on toasted slices of French Baguette Bread that have been spread with a thin layer of Mascarpone Cheese.
Here's what you'll need:
1 French Baguette, 1" slices, toasted.
Mascarpone Cheese
Fig and Cranberry Conserve:
1/2 C Dried Figs, cut into quarters.
2 C Fresh Cranberries
1 C of roughly chopped Roasted Hatch Green Chiles.
1/2 C Good English Lime Marmalade
1 TBS Balsamic Vinegar
In a Food Processor:
Pulse Figs into fairly large chunks
Add Cranberries and pulse until the mixture has a coarse texture. You want to have some good sized chunks.
Transfer to a mixing bowl.
Fold in Hatch Green Chiles
In a small bowl:
Marmalade
Balsamic Vinegar
Whisk well.
Fold into the Cranberry/Fig mixture, cover with plastic wrap and refrigerate overnight.
Transfer to a canning jar and keep refrigerated until ready to serve.
Enjoy!
Peace in the Kitchen!
Friday, September 30, 2016
Chocolate Peppermint Christmas Cookies
Here's another great Christmas Cookie.
Chocolate Peppermint Christmas Cookies
Here's what you'll need:
2 Sheet Pans lined with Waxed Paper.
Batter:
8 TBS Butter
2 C Granulated Sugar
3/4 C Whole Milk
1 TBS Cocoa
1 Box of Instant Chocolate Pudding Mix
2 1/2 C Quick Cooking Oats
1 C Sweetened Shredded Coconut
Icing:
8 TBS Butter, softened to room temperature.
1 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Peppermint Extract
Red Gel Food Coloring
Chocolate Ganache:
3/4 C Semisweet Chocolate Chips
1 TBS Whole Milk
1 TBS Butter
In a Large Saucepan on Medium High Heat:
Butter
Milk
Sugar
Cocoa
Bring to a Boil. Boil for 2 minutes, stirring constantly
Add:
Oats
Pudding Mix
Coconut
Stir to combine well.
Transfer to a mixing bowl.
Use a 1 1/2" Cookie Scoop and drop Cookies onto the Sheet Pans.
Gently flatten with the bottom of a Stainless Steel Measuring Cup.
Refrigerate while making the Icing and Ganache.
Icing:
In a Large Bowl with a Hand Mixer:
Butter
Sugar
Milk
Beat until creamy smooth.
Add:
Peppermint
Food Coloring to desired hue.
Additional Sugar may be slowly added if the Icing appears to be too wet. You don't want it to be runny.
Ice each Cookie out to the edge.
Refrigerate them while you make the Ganache.
The Icing needs to set.
Chocolate Ganache:
In a saucepan on low heat:
Chocolate
Milk
Butter
Cook while stirring constantly until creamy smooth.
Remove from heat and set aside to cool for 10 minutes.
Spread each cookie with a layer of the Ganache, over the Red Icing.
Return them to the refrigerator until the Ganache is set.
Store them in covered containers between layers of Waxed Paper.
Enjoy!
Peace in the Kitchen!
Chocolate Peppermint Christmas Cookies
Here's what you'll need:
2 Sheet Pans lined with Waxed Paper.
Batter:
8 TBS Butter
2 C Granulated Sugar
3/4 C Whole Milk
1 TBS Cocoa
1 Box of Instant Chocolate Pudding Mix
2 1/2 C Quick Cooking Oats
1 C Sweetened Shredded Coconut
Icing:
8 TBS Butter, softened to room temperature.
1 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Peppermint Extract
Red Gel Food Coloring
Chocolate Ganache:
3/4 C Semisweet Chocolate Chips
1 TBS Whole Milk
1 TBS Butter
In a Large Saucepan on Medium High Heat:
Butter
Milk
Sugar
Cocoa
Bring to a Boil. Boil for 2 minutes, stirring constantly
Add:
Oats
Pudding Mix
Coconut
Stir to combine well.
Transfer to a mixing bowl.
Use a 1 1/2" Cookie Scoop and drop Cookies onto the Sheet Pans.
Gently flatten with the bottom of a Stainless Steel Measuring Cup.
Refrigerate while making the Icing and Ganache.
Icing:
In a Large Bowl with a Hand Mixer:
Butter
Sugar
Milk
Beat until creamy smooth.
Add:
Peppermint
Food Coloring to desired hue.
Additional Sugar may be slowly added if the Icing appears to be too wet. You don't want it to be runny.
Ice each Cookie out to the edge.
Refrigerate them while you make the Ganache.
The Icing needs to set.
Chocolate Ganache:
In a saucepan on low heat:
Chocolate
Milk
Butter
Cook while stirring constantly until creamy smooth.
Remove from heat and set aside to cool for 10 minutes.
Spread each cookie with a layer of the Ganache, over the Red Icing.
Return them to the refrigerator until the Ganache is set.
Store them in covered containers between layers of Waxed Paper.
Enjoy!
Peace in the Kitchen!
The Summer of Love Cookies!
My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!
The Summer of Love Cookies
Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper
1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut
In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.
In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.
Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes
Use a 1 1/2" Cookie Scoop.
Drop the dough 2" apart on a Sheet Pan.
Bake 12 - 15 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to a rack to cool completely.
Enjoy!
Peace in the Kitchen!
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!
The Summer of Love Cookies
Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper
1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut
In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.
In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.
Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes
Use a 1 1/2" Cookie Scoop.
Drop the dough 2" apart on a Sheet Pan.
Bake 12 - 15 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to a rack to cool completely.
Enjoy!
Peace in the Kitchen!
Apricot Pecan Balls
Apricot Pecan Balls
Here's what you'll need:
Sheet Pans lined with Parchment Paper.
2 C Chopped Pecans, divided
1 1/2 C Brown Sugar, divided
1 C Finely Chopped Dried Apricots
1 Large Egg, beaten
8 TBS Butter, softened.
2 1/2 C Rice Krispies Cereal
1 tsp Vanilla
In a Large Saucepan on Medium High Heat:
1 C Pecans
1 C Brown Sugar
Apricots
Egg
Butter
Bring to a Boil, stirring often.
Remove from Heat.
Add:
Cereal
Vanilla
Stir to combine well.
Allow to Cool.
In a Zip Lock Bag :
Remaining Pecans
Use a Rolling Pin and crush them to a fine consistency.
In a Medium Mixing Bowl:
Processed Pecans
Remaining Brown Sugar
Whisk well.
Use a 1 1/4" Cookie Scoop and roll cookie dough into balls.
Toss them to coat well in the Pecan/Sugar Mixture.
Transfer them to the Sheet Pan to cool completely.
Store them in an airtight container.
Enjoy!
Peace in the Kitchen!
Santa's Favorite Cookie Bars
I'm always in pursuit of Bar Cookies for our annual Dallas Morning News Holiday Cookie Contest.
I also love recipes with Almonds or Almond favoring. Here's a delicious new Bar recipe.
Santa's Favorite Cookie Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan.
1 1/2 C Flour
2/3 C Granulated Sugar
12 TBS Butter, cold and cut into TBS pieces.
1 1/2 C Dark Chocolate Chips, divided.
1 - 14 oz. can of Sweetened Condensed Milk
1 Large Egg
2 C Whole Toasted Almonds, roughly chop them.
1/2 tsp Almond Extract
1 tsp Crisco
In a Medium Mixing Bowl:
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Knife or 2 Forks until it creates a crumble.
Press even;y in the bottom of the Baking Pan.
Bake for 20 minutes.
In a Saucepan on Medium Heat:
1/2 C Chocolate Chips
Milk
Heat just until Chocolate is completely melted and creamy smooth.
Whisk well.
Set aside to cool slightly.
Whisk in:
Egg until well combined.
Fold in:
Almonds
Almond Extract
Spread even;y over the Crust.
Bake for 25 minutes.
Remove Pan to a Rack to cool completely.
In a Saucepan on Medium Heat:
Remaining Chocolate Chips
Crisco
Heat just until melted and well combined.
Drizzle over the Bars with a Fork.
Refrigerate for 10 minutes.
Cut into Bars.
Place them in Decorative Holiday Paper Candy Cups.
Transfer to a Serving Platter.
Enjoy!
Peace in the Kitchen!
I also love recipes with Almonds or Almond favoring. Here's a delicious new Bar recipe.
Santa's Favorite Cookie Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan.
1 1/2 C Flour
2/3 C Granulated Sugar
12 TBS Butter, cold and cut into TBS pieces.
1 1/2 C Dark Chocolate Chips, divided.
1 - 14 oz. can of Sweetened Condensed Milk
1 Large Egg
2 C Whole Toasted Almonds, roughly chop them.
1/2 tsp Almond Extract
1 tsp Crisco
In a Medium Mixing Bowl:
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Knife or 2 Forks until it creates a crumble.
Press even;y in the bottom of the Baking Pan.
Bake for 20 minutes.
In a Saucepan on Medium Heat:
1/2 C Chocolate Chips
Milk
Heat just until Chocolate is completely melted and creamy smooth.
Whisk well.
Set aside to cool slightly.
Whisk in:
Egg until well combined.
Fold in:
Almonds
Almond Extract
Spread even;y over the Crust.
Bake for 25 minutes.
Remove Pan to a Rack to cool completely.
In a Saucepan on Medium Heat:
Remaining Chocolate Chips
Crisco
Heat just until melted and well combined.
Drizzle over the Bars with a Fork.
Refrigerate for 10 minutes.
Cut into Bars.
Place them in Decorative Holiday Paper Candy Cups.
Transfer to a Serving Platter.
Enjoy!
Peace in the Kitchen!
Fall Apple and Oats Cookies
This is an English cookie made with Apples, Oats and Toffee. It's crispy and tasty.
Fall Apple and Oats Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.
10 TBS Butter
1 C Light Brown Sugar
1 C Granulated Sugar
1 Extra Large Egg, beaten.
2/3 C Flour
1/2 tsp Baking Soda
A Pinch of Salt
2 1/2 C Rolled Oats
1/2 C Golden Raisins
2 oz. Dried Apple Rings, chopped.
2 oz. Soft Toffee Candy, chopped
In a Large Mixing Bowl with a Wooden Spoon:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.
Add:
Egg
Mix by hand just until incorporated.
In another Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to the Butter mixture and mix by hand just until well combined.
Fold in gently, with a Wooden Spoon:
Oats
Raisins
Apple
Mix just until incorporated.
Use a 1 3/4 " Cookie Scoop and drop the dough 3" apart onto the Sheet Pans.
Bake for 10 - 12 minutes. The edges should just begin to turn Golden Brown.
Remove the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.
Enjoy!
Peace in the Kitchen!
Fall Apple and Oats Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.
10 TBS Butter
1 C Light Brown Sugar
1 C Granulated Sugar
1 Extra Large Egg, beaten.
2/3 C Flour
1/2 tsp Baking Soda
A Pinch of Salt
2 1/2 C Rolled Oats
1/2 C Golden Raisins
2 oz. Dried Apple Rings, chopped.
2 oz. Soft Toffee Candy, chopped
In a Large Mixing Bowl with a Wooden Spoon:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.
Add:
Egg
Mix by hand just until incorporated.
In another Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to the Butter mixture and mix by hand just until well combined.
Fold in gently, with a Wooden Spoon:
Oats
Raisins
Apple
Mix just until incorporated.
Use a 1 3/4 " Cookie Scoop and drop the dough 3" apart onto the Sheet Pans.
Bake for 10 - 12 minutes. The edges should just begin to turn Golden Brown.
Remove the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.
Enjoy!
Peace in the Kitchen!
Thursday, September 29, 2016
Donut Muffins
This is a cross between a Donut and a Muffin. They're delicious for Breakfast, an Afternoon Snack and even Dessert, with a great cup of Coffee.
Cinnamon Topped Donut Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Muffin Tin brushed well 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.
1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/3 C Vegetable Oil
1 Large Egg
1/2 C Granulated Sugar
1/2 C Whole Milk
Topping:
1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
Whisk together in a Small Mixing Bowl, set aside.
8 TBS Butter, melted in a small Mixing Bowl, set aside.
Muffin Directions.
In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Nutmeg
Whisk well.
In a Small Mixing Bowl:
Oil
Egg
Sugar
Milk
Whisk well.
Create a well in the center of the Dry Ingredients Bowl.
Gradually add the Wet Ingredients.
Mix with a Wooden Spoon, just until Moistened.
Spoon evenly among the Muffin Cups.
Bake 20 minutes.
Remove the Pan to a Rack to cool for 10 minutes.
Release the Muffins onto the Rack to cool completely.
Dip the tops of each Muffin in Butter and then in the Sugar/Cinnamon Mix.
Transfer to a Serving Platter.
Enjoy!
Peace in the Kitchen!
Cinnamon Topped Donut Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Muffin Tin brushed well 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.
1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/3 C Vegetable Oil
1 Large Egg
1/2 C Granulated Sugar
1/2 C Whole Milk
Topping:
1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
Whisk together in a Small Mixing Bowl, set aside.
8 TBS Butter, melted in a small Mixing Bowl, set aside.
Muffin Directions.
In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Nutmeg
Whisk well.
In a Small Mixing Bowl:
Oil
Egg
Sugar
Milk
Whisk well.
Create a well in the center of the Dry Ingredients Bowl.
Gradually add the Wet Ingredients.
Mix with a Wooden Spoon, just until Moistened.
Spoon evenly among the Muffin Cups.
Bake 20 minutes.
Remove the Pan to a Rack to cool for 10 minutes.
Release the Muffins onto the Rack to cool completely.
Dip the tops of each Muffin in Butter and then in the Sugar/Cinnamon Mix.
Transfer to a Serving Platter.
Enjoy!
Peace in the Kitchen!
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