The 12 Days of Christmas Cookies

I created this Cookie for the Annual Dallas Morning News/Central Market Holiday Cookie Contest that I enter every year. I try to enter original recipes. The concept for this cookie is a basic Dough with 12 added Holiday ingredients. It's a very colorful and flavorful cookie. It's filled with a variety of ingredients.

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper or Silpat.

The 12 Days if Christmas Cookies

Dough:

16 TBS Butter, room temperature
1 C Granulated Sugar
2/3 C Brown Sugar
2 TBS Pure Maple Syrup
1 Large Egg
1/2 tsp Vanilla
1 1/3 C Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt

The 12 Days of Christmas additions:

1 C Pink Yogurt Coated Pretzels
3/4 C Green Mint Baking  Chips
1/2 C White Chocolate Chips
1/2 C Green M&M Mini Baking Bits
1/2 C Red M&M Mini Baking Bits
1/2 C Dried Cranberries
2 1/2 C Powdered Milk
1/3 C Rolled Oats
1/2 C Slivered Almonds
1/4 C Crushed Candy Canes
1/3 C Graham Cracker Crust (use a pre made Pie Crust)
1/4 C Flaked Coconut


In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Maple Syrup
Mix for 3 minutes.
Scrape down the side of the bowl as needed.

Add:
Egg
Vanilla
Mix for 5 minutes on Medium Speed.
Scrape down the side of the bowl as needed.

Reduce Speed.
Add:
Flour
Baking Powder
Baking Soda
Salt
Mix for only 1 minute, just to incorporate.
Scrape down the side of the bowl as needed.

Carefully fold in the remaining 12 ingredients by hand. Try not to crush them into small pieces.
Transfer Dough to a large bowl, cover with Plastic Wrap and refrigerate at least 2 hours or overnight.

Use a 1 3/4" Cookie Scoop and drop the dough 4" apart onto the Sheet Pan.
Bake 10 minutes.
Remove pan to a rack to cool 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Fried Biscuits

This is certainly an interesting concept. I fry them on a Round Cast Iron Tortilla Griddle.
Serve them with a combination of the following, Butter, Honey, Maple Syrup, Jam.

Fried Biscuits

Here's what you'll need:

1 - 16.3 oz. package of refrigerated Grands Flaky Biscuits.
A Cast Iron Skillet or Griddle.
Butter

Open each Biscuit to make two.
Heat the Skillet.

Add:
Butter until melted.
Fry as many Biscuits as you can based on the size of your Skillet or Griddle.
Brown one side and flip to brown the other side.
Add additional butter as needed.

That's all!
Transfer to a Bread Basket and cover with a Tea Towel to keep them warm.
Serve with your favorite topping listed above.

Enjoy!
Peace in the Kitchen!

Individual Nutella Soufflés

I discovered Nutella many years ago in France. The children spread it on toast for breakfast. I like it in Cookies, Pastries, Cakes and of course, Crêpes.  It can also be enjoyed in a very simple Soufflé.
Minimal ingredients with a delicious Chocolate/Hazelnut flavor.

Traditional French Crêpes filled with Nutella.
Corner Crêpes stands in Paris serve hot, fresh  Nutella Crêpes.

These are the Ramekins I use.
They're 3 1/4" in Diameter and 1 1/2" Deep.
I love the Terra Cotta color for these Soufflés.

Nutella:
Pietro Ferrero, a pastry chef in Piedmont, Italy, ingeniously created a sweet paste made from Hazelnuts, Sugar and Cocoa. He shaped it into a loaf that could be sliced, served it on Bread and called it Giandujot, after a famous local Carnival Character. On May 14th, 1946, the Ferrero Company was founded.

Nutella Soufflé
This recipe makes 2 individual Soufflés.
Just know that you can't double or triple the recipe for a Soufflé.
Make additional recipes of the batter.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 individual Ramekins.

1/2 C Nutella
2 Eggs, separated.
1 tsp Granulated Sugar

Softened Butter
Baking Cocoa Powder ( I only use Rodelle)
Butter the Ramekins and dust them with Cocoa Powder. Shake out the excess Powder.

In a Medium Mixing Bowl:
Nutella
Egg Yolks
Whisk well.

In another Medium Mixing Bowl:
Egg Whites
Whisk until they just begin to foam.
Add:
Sugar
Whisk to Stiff Peak.

Fold 1/3 of the Egg Whites into the Nutella Mixture until well incorporated.
Add:
Remaining Egg Whites and gently Fold until incorporated and Creamy Smooth.

Divide the batter evenly into the Ramekins.
Wipe the Rims clean. It helps the Soufflé rise.

Bake for 15 - 17 minutes.

Serve Hot

Enjoy!
Peace in the Kitchen!

Turmeric and Ginger Hot Tea

Turmeric:
For Aches and Pains, Sore Throat and it has Anti Inflammatory Properties.
You can add a Pinch to Cooked Corn, Cauliflower, Rice, and Soups.

Turmeric and Ginger Hot Tea

1 C Water
1/4 tsp  Ground Turmeric
1/4 tsp Ground Ginger
A Splash of Half and Half or Almond Milk.
Honey to Taste.

In a Saucepan on Medium Heat:
Water
Heat to a Boil.

Add:
Turmeric
Ginger
Stir well.
Reduce Heat .
Simmer 10 minutes.

Add:
Milk
Stir well.
Strain into a Mug.

Add:
Honey to taste.

Enjoy!
Peace in the Kitchen!

Individual Green Bean Casserole

I love Green Bean Casserole. It's such an Iconic American Recipe from the 1950's. We've enjoyed it at Thanksgiving since the 50's. 

Individual Green Bean Casserole
This recipe make 12 individual servings in either 2 - 6 C Muffin Tins or 1 - 12 C Muffin Tin.

Make sure the crust cup dough is consistent in thickness. You can blind bake the Cups for 10 - 15 minutes to make sure they're  done and crispy.

Baked!

This is the Iconic All American Green Bean Casserole
Baked in a 9" X 13" Pan.
We all know it, we all grew up eating it
at every Thanksgiving Dinner.
Now we can enjoy it in Individual Servings!

Chopped Fresh Green Beans, no other will do!

This mixture has the texture of dough. I divided it into 12 balls ,
flattened them into a disc and used a Muddler to form the cups.

Cups are filled and topped with additional crushed Ritz Crackers.

Here's what you'll need:
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray.
A Food Processor
Preheat the Oven to 350 degrees.

2 Sleeves of Ritz Crackers (set aside 6 Crackers)
5 C Condensed Cream of Mushroom Soup
2 C French Fried Onions, divided.
4 C Chopped Green Beans (Fresh or Frozen, thawed) Do not use Canned Green Beans.
1 1/2 C Shredded Sharp Cheddar Cheese
1 C Whole Milk
Pepper to taste.


In a Food Processor:
All of the Crackers (Except the 6 Reserved)
1 C Fried Onions (Reserve the other Cup)
Pulse until it forms fine Crumbs.

Add:
1 C of the Condensed Soup.
Pulse until well combined.
It should have a Pliable consistency. (if too wet, add a small amount of crushed crackers.)

Put a Spoonful of the mixture into each Cup of the Muffin Tin.
Press and Mold it on the bottom and up the sides to form a Cup.

In a Large Mixing Bowl:
Green Beans
Cheese
Milk
Remaining Condensed Soup
Remaining Fried Onions
Pepper to taste.
Mix well by hand.

Spoon the mixture evenly into the Cups.
Crush the remaining Reserved Crackers.
Top each Cup evenly with Crushed Crackers.

Bake 15 - 20 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!

Blogging during the Holidays!

The Holidays are a busy time for any Food Blogger. I try to keep up but, like everyone else, there are so many other things that occupy my time during this busy Season.

I know that many of my followers are checking the Blog daily. I have the ability to track the information. I am in awe of how many followers I have and how many Countries around the World are viewing. I can see how many have viewed the Blog, how many times each recipe is viewed and I can even track the Countries that are viewing it.

I hope that all of you have an incredible Holiday Season around the World.

I embrace the diversity of all people and their beliefs. It's a very special time of year as we head into our Holiday Season here in America.

I wish you all Peace, Love, Happiness and Health as we approach a New Year!

Enjoy!

Peace in the Kitchen!
From The Hippy in the Kitchen!

New England Brown Bread Steamed in a Tin Can

I am making this for the Holidays this year. I love Vintage and Classic American Recipes.
Brown Bread was created by Early American Colonists. The process was taught to them by Native Americans.
Wheat Flour wasn't readily available so when they could get it they combined 3 different Flours to make this special Bread.
Ovens were also scarce so it was steamed in a Tin Container over an open fire.
It was traditionally served with Butter and Jam.

New England Brown Bread Steamed in a Can
(This recipe is adapted from several other recipes)

Here's what you'll need:
Preheat the oven to 350 degrees.
A Deep Soup Pot, Stock Pot or Pasta Pot with a Lid. You can also seal the Pot with Foil.
1 - 28 oz. Tin Can ( Tomatoes are available in 28 oz. cans) Brush and Grease Generously with softened Butter.
Have Boiling Water available for the Water Bath.
Foil

1/2 C Graham Flour
1/2 C Rye Flour
1/2 C Cornmeal
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 C Sour Cream
1/2 C Molasses
1/4 C Water
3/4 C Dark Raisins

In a Large Mixing Bowl:
Graham Flour
Rye Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Whisk well.

Add:
Sour Cream
Molasses
Water
Stir by hand with a Wooden Spoon.
Mix just until well combined.
Fold in Raisins.

Place the Can in the Stock Pot.
Add Boiling Water to come halfway up the side of the can.
Cover the Pot with a tight fitting lid or the lid sealed tightly with Double Lined Foil.

Bake 1 Hour and 15 Minutes.
Remove the Can to a Rack to Cool Completely.

To Serve:
Slice into Rounds served with Butter, Cream Cheese and Jam.

Enjoy!
Peace in the Kitchen!