Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

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.

Brush the Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!

Mexican Chocolate/Cinnamon Trifle

I love Trifle, any type. I love the traditional English Raspberry and I have a delicious Chocolate Mint that I make for St. Patrick's Day. Here's my latest version that I'm adding to our Tex - Mex Tamale Christmas Dinner Menu.

I use Taza Mexicano Chocolate Discs for many of my dessert recipes. They come in a variety of flavors and add a lot of flavor to cookies and cakes. In this recipe I've chosen Cinnamon Chocolate. I would also make it with their Chile flavor. If you're not familiar with it, see if you can find it in your area and try it.

Mexican Chocolate/Cinnamon Trifle.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer with a Paddle Attachment
An Electric Hand Mixer
3 - 9" Cake Pans Buttered and Floured. After buttering the pans, add a bit of Flour, and shake out the excess.
I also have a Pan Release Mix that I use. The recipe can be found on the Blog. It's the only way I grease my baking pans.


Cake Ingredients:

2 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 6 ounces of Unsweetened Chocolate Baking Bars, Chopped.

12 TBS Butter, room temperature.
1 1/2 C Granulated Sugar
1 1/2 C Brown Sugar
3 Large Eggs, separated.
1 TBS Vanilla
2 3/4 C Cake Flour
1/4 C Hershey's Special Dark Cocoa Powder
1 TBS Baking Powder
1 tsp Cinnamon
3/4 tsp Salt
2 1/4 C Whole Milk


Ganache Ingredients:

3 - (4oz. ea.) Semi Sweet Chocolate  Baking Bars, Chopped.
3 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 2 (4oz. ea.) of Bittersweet Chocolate  Baking Bars, Chopped.

1 1/2 to 1 3/4 C Heavy Cream


Marshmallow Topping Ingredients:

3 - (7 1/2 oz. ea.) Jars of Marshmallow Creme
3 C Heavy Cream, divided.


Cake Instructions:

In a Small Glass Bowl:
Chopped Chocolate
Heat in a Microwave Oven for 1 minute.
Stir well.
Continue heating until creamy smooth, stirring every 30 seconds.

In A Stand Mixer with a Paddle Attachment:
Butter, until Creamy Smooth.

Add:
Granulated Sugar
Brown Sugar
Mix to Combine Well and Creamy Smooth.

Add:
Egg Yolks, 1 at a time, beating after each addition until Well Combined.

Add:
Melted Chocolate
Vanilla
Beat on Low just until Well Combined.
Leave in the Mixer for the next step.

In a Large Mixing Bowl, Sift Together:
Cake Flour
Cocoa
Baking Powder
Cinnamon
Salt
Whisk well.

Add Flour Mixture to the ingredients in the Stand Mixer, alternately with Milk.
Mix on Low Speed just until incorporated after each addition.

Transfer to a Clean Bowl.

Clean the Bowl of the Mixer and Paddle Attachment.

In the Stand Mixer with a Whisk Attachment:
Egg Whites.
Beat until Stiff Peak.
Fold 1/3 of this to the Batter in the Clean Bowl.
Fold in remaining Egg Whites in 2 batches.

Spoon evenly into the 3 - 9" prepared Cake Pans.
Bake 30 minutes.
(a toothpick in the center should come out clean)

Remove Pans to Racks to Cool for 10 minutes.

Transfer them to Parchment Paper lined Racks to Cool Completely.

Cut into 1" Squares and Set Aside.


Ganache Instructions:

In a Medium Glass Bowl:
Both Chocolates
1 1/2 C  of Heavy Cream
Heat in a Microwave Oven until melted.
Stir until Creamy Smooth.

Add:
1/4 C Heavy Cream, (1 TBS at a time until desired consistency.)



Marshmallow Topping:

In a Large Mixing Bowl with an Electric Hand Mixer:
Marshmallow Creme
1 C Heavy Cream
Beat on Low for 1 - 2 Minutes.
Slowly add Remaining Heavy Cream and continue Beating until Light and Creamy Smooth.


Assemble the Trifle:

In a Tall Glass Trifle Bowl, layer in the following order:

1/3 of the Cake
Drizzle with 1/3 of the Ganache.
Drizzle with 1/3 of the Marshmallow Creme.

Repeat 2 more times, ending with Marshmallow Creme.

Enjoy!
Peace in the Kitchen.

Holiday Whiskey Balls

Holiday Whiskey Balls!

This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.

You'll need a 1 1/4" Cookie Scoop
This recipe made 56 cookies.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Bourbon, Irish Whiskey or Rum ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Lyle's Syrup and Irish Whiskey
Use the small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!
Peace in the Kitchen!

Vegetarian Haggis

I've been researching recipes for Vegetarian Haggis. I reached out to a fellow Food Blogger (Christina's Cucina).
She's Scottish/American and has had it in Scotland.
This is the adapted recipe Christina recommended from Felicity Cloake.
Thank you Christina for helping me with this one.
I've adapted the recipe without compromising the original one.

This is what I use to create a Vegetable Stock.
It also comes in Vegetarian  (No Chicken) and Vegetarian ( NovBeef) Stock.

I use Better Than Bouillon for all of my Vegetarian Soup Bases and to Season many other recipes.


Vegetarian Haggis

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan or a 1 quart Casserole Pan coated with a Vegetable Cooking Spray.

1/4 C Dried Split Green Peas
1/4 C Pearl Barley
2 TBS Butter, divided.
1 Large Onion, diced.
1 Large Carrot, diced
1 C diced Portobello Mushrooms
1/2 tsp Allspice
1/2 tsp Black Pepper
1 C Pinhead Oats
2 1/2 C Hot Vegetable Stock , divided.

3 hours prior to making:
Soak Peas for 3 Hours, drain.

In 2 separate saucepans with water just to cover:
Boil Barley in one and drained Peas in the other one.
Boil for 30  45 minutes.
Stir well.
Remove from heat and set aside is two separate bowls.

In a Skillet on Medium High Heat:
1 TBS Butter until melted.

Add:
Onion and Sauté until softened.

Add:
Carrot until softened and begins to brown.

Add:
Mushrooms until softened.

Add:
Allspice
Pepper

Add:
Peas
Oatmeal
Stir until well combined.

Add 3/4 of the Stock to the Pan.
Bring to a Boil.
Reduce Heat to Simmer.
Continue cooking and stirring until it thickens.
Add additional Stock if needed.

Stir in Barley and remaining Bitter.

Spoon into the Pan.
Cover with Foil.
Bake for 30 minutes.

Remove Foil and continue baking for an additional 30 minutes.

Remove Pan to a Rack to Cool for 5 minutes.

Enjoy!
Peace in the Kitchen!

Christmas Amaretto Snowball Cookies

This is such a great Holiday Cookie.

Amaretto Snowball Cookies

Here's what you'll need:

Preheat the Oven to 300 degrees.
A 1 1/2" Cookie Scoop
Sheet Pans lined with Parchment Paper.

2 C Almond Flour
1 C Granulated Sugar
2 TBS All Purpose Flour
2 Egg Whites
1/8th tsp of Salt
1/2 tsp Amaretto Liqueur
Confectioners Sugar for Dusting.

In a Small Mixing Bowl with a Hand Mixer:
Egg Whites
Salt
Beat to Soft Peak.
Whisk in Liqueur by hand, just until combined.

In a Large Mixing Bowl, sift together:
Almond Flour
All Purpose Flour
Granulated Sugar

Fold Meringue into the Dry Ingredients.

Use the Cookie Scoop to make the Balls.
Roll them in the Confectioner's Sugar.

Place them 1" apart on the Sheet Pans.

Set them aside to rest for 15 minutes.

Bake for 20 minutes

The tops should crack and be Golden Brown.

Remove the Pan to a Rack to cool 5 minutes.
Transfer Cookies to the Rack to Cool Completely .

Place the Rack of Cookies over a Sheet Pan and
Dust the tops (just the tops)  with additional Confectioner's Sugar.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Texas Holiday Pecans

I have so many recipes for Sweet and Savory Nuts. This is just another recipe that can be served during the Holidays.
I have to start out by saying that the process is not easy trying to get the Baked Pecans off of the Foil as they begin to cool.
I may be the only person that has the patience to get these made.
But, for me, it's well worth the outcome.

No other Syrup will give you the flavor that this does.

Texas Holiday Pecans

Here's what you'll need:
Preheat the Oven to 325 degrees.
Silicone Spatulas
A Rimmed Sheet Pan lined with Foil.

6 TBS Lyle's Golden Syrup
1 1/2 TBS Granulated Sugar
1 1/2 TBS Brown Sugar
1 1/2 TBS Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
3 C Pecan Halves

In a Large Mixing Bowl:
Syrup
Granulated Sugar
Brown Sugar
Salt
Black Pepper
Cayenne Pepper
Stir well with a Silicone Spatula.

Fold in Pecans until well coated. Only use a Silicone Spatula. I keep a Measuring Cup filled with Hot Water available to keep the Spatulas in.

I'll try to explain this as best I can:

Lyle's Syrup is very thick. It may seem difficult to mix in the Pecans.
I mix the coating in a 4 C Pyrex Measuring Cup with a Silicone Spatula.
After to Pecans are folded in, I heated it in a Microwave for about 30 seconds to thin the mixture.
Stir again to coat well.


Spread out onto the Sheet Pan in a single layer.

Just out of the oven.

These are on the Marble cooling.

Bake 5 minutes.
Stir well.
Continue Baking for an additional 10 minutes.

Remove Pan to a Rack or Stovetop.
Continue stirring and breaking up the pieces as they cool.
They become very sticky and difficult to get off the Foil.

I transfer them immediately to a large piece of Marble that we have on our counter top.
It's the best way to allow them to cool.
I just kept separating them as they cooled.

I haven't tried baking them on a Silpat Liner but that may help to release them as they cool


Enjoy!
Peace in the Kitchen!

Creamed Corn with Poblano Peppers in a Crock Pot

I am embracing all things made in a Crock Pot. Fix it and Forget it sounds good to me. When you don't have time to stay in the kitchen and cook, the Crock Pot is a perfect way to make a delicious Dish.

Here's what you'll need:
A Crock Pot coated with a Cooking Spray or brushed with Vegetable Oil.

2 lbs. of Frozen Corn, thawed.
2 Poblano Peppers, diced.
2 TBS Butter, cut into small cubes.
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Cumin
1 C Mexican Queso Quesadilla Shredded Cheese
4 oz. Cream Cheese, cut into small cubes.

In a Large Mixing Bowl:
Corn
Poblano Pepper
Butter
Salt
Cumin
Black Pepper
Stir to combine well.
Spoon into the Crock Pot.

Cover and cook on High for 2 hours.

Add:
Cheese
Cover and continue cooking for an additional 15 minutes.
Stir to combine well.

Transfer to a Serving Bowl and serve Hot.

Enjoy!
Peace in the Kitchen!