French Gingerbread Spice Blend

Here's a great Homemade Gingerbread Spice Blend that can be used in any Gingerbread Recipes.

2 tsp. Cinnamon
2 tsp. Ground Ginger
4 Whole Star Anise
1/2 tsp Anise Seeds
4 Whole Green Cardamoms, seeds removed for the Spice and discard the Shells.
1 tsp. Ground Mace
1 tsp. Nutmeg
1 tsp. Coriander
1/2 tsp. White Pepper

Add all Ingredients to a Spice or Coffee Grinder, Pulse until a Powder is formed.
Store in a Jar.

Enjoy!
Peace in the Kitchen!

Ree Drummond's Cowgirl Quiche

I recently watched an episode of The Pioneer Woman and I loved this recipe. I decided to simply Post the link to the recipe rather than rewrite it.
I like the Crust and all of the ingredients in this Quiche.

Cowgirl Quiche Recipe | Ree Drummond | Food Networkhttps://www.foodnetwork.com › Recipes › Ree Drummond


Enjoy!
Peace in the Kitchen!

Apples, Cooking, Baking and Eating Charts.

Fall is the time to start cooking and baking with Apples. I like these charts to explain which ones are best for Cooking, Baking or Eating. My Baking preference is Jonagold.

Vintage Tea Cake Cookies

Tea Cake Cookies have a strong heritage to the African American Community in America. They were simple, easy, and made from ingredients that most homes always had in the Pantry. I had only known about English Tea Cookies before a friend requested a recipe for Tea Cake Cookies.  Thank you to my friend Kimberly for requesting a recipe. I've done so much research and I believe this would be considered my Best of the Best recipe for Tea Cake Cookies.

Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
A 2" Biscuit Cutter/Floured when cutting out the Cookies.
A Hand Held Electric Mixer
Plastic Wrap

I added this photo. Blending Forks are larger and sturdier than a Dinner Fork.
They typically have 4 Tynes.
They're strong  enough for mixing well.
Mine are 8 1/2 long with 2" Tynes.

16 TBS (2-Sticks) Butter. Room Temperature, (not too soft, not too firm)
2 TBS Crisco Shortening
3 C Granulated Sugar
4 C All Purpose Flour
2 C Cake Flour
3 tsp Baking Powder
2 tsp Nutmeg
4 Large Eggs
1/3 C Whole Milk
2 tsp Vanilla

In a Large Mixing Bowl, with a Hand Held Electric Mixer:
Butter
Crisco
Sugar
Beat until well combined.

In another Small Bowl:
All Purpose Flour
Cake Flour
Baking Powder
Nutmeg
Whisk Well

In the Bowl with the Butter Mixture:
Add:
Eggs
Mix in with a Blending Fork.

Add:
Milk
Vanilla
Mix in with a Blending Fork.

Add:
Flour Mixture, gradually.
Mix well with a Wooden Spoon forming a Dough Ball.

Wrap in Plastic Wrap and Refrigerate for 1 hour.

Lightly Flour a Flat Surface.
Roll the Dough  1/4" Thick.
Cut into Rounds with a Biscuit Cutter.

Transfer to the Sheet Pan 1" apart.
Sprinkle with a bit of Granulated Sugar.

Bake 7 - 9 Minutes. The Edges should be a Lightly Browned.

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

Enjoy!
Peace in the Kitchen!

Vegetarian Everything Soup from Trisha Yearwood

I saw this on an episode of Trisha Yearwood and decided to simply post the link to the recipe rather than re write it for my Blog.
I love Soup recipes and this one is delicious. It's also Vegetarian.

Watch how to make this recipe.


Enjoy!
Peace in the Kitchen!

Eggnog Cookie Balls

I have always loved Eggnog during the Holidays. I like anything that evokes the flavor, including these Cookies.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Food Processor
A Sheet Pan lined with Parchment Paper
1 1/2" Cookie Scoop (I measure the diameter of the Scoop.)


1 C  Whole Blanched Almonds without the Skin.

2 C Confectioner's Sugar, divided.
16 TBS Butter, room temperature.
1 TBS of the Best Bourbon you can afford.
2 tsp Vanilla
2 1/4 C Flour
1/2 tsp Sea Salt
1 TBS Nutmeg + additional for Garnish.


In a Food Processor:
Almonds
1/2 C Confectioner's Sugar
Pulse for 2 minutes, until finely ground.

Gradually Add:
Butter
Pulse until Creamy Smooth, scraping as necessary.

Add:
Bourbon
Vanilla
Pulse just until combined.

Add:
Flour
Salt
Pulse until it creates a Dough Ball.

Drop Dough Balls 1" apart on the Sheet Pan.
Refrigerate them for 30 minutes.

Bake 1 Pan at a time for 20 - 25 minutes. The Tops of the Cookies will be Dry and Slightly Cracked on the top.

Remove Pan to a Rack for 5 minutes.

In a small bowl:
Nutmeg
Remaining Sugar
Whisk well.
Transfer to a Pie Pan. You need a wide surface to Roll the Cookies in the Mixture.
Toss the Warm Cookies in the Mixture for the first light coating.
Transfer them to a Rack to Cool Completely.
Toss them again in the Sugar Mixture to Completely Coat them.

Transfer to a Serving Platter.
Sprinkle the Tops with Additional Nutmeg.


Enjoy!
Peace in the Kitchen!

Peach Cobbler in a Mug

Sometimes you just want a delicious Peach Cobbler for 1.

Here's what you'll need:
A Microwave Safe Coffee Mug.
A Glass Mug makes it visually appealing.

1 TBS Butter
2 TBS Brown Sugar
2 TBS Whole Milk
2 TBS Flour
1/8 tsp Baking Powder
A Pinch of Cinnamon
1 Small Peach, peeled and sliced.


Serve with Whipped Cream or Ice Cream.

In the Mug:
Butter
Microwave for 20 seconds until melted and soft.

Layer the following ingredients in the Mug, in this order:
Wait to stir until all are layered.
Sugar
Milk
Flour
Baking Powder
A bit of Cinnamon shaken on the top.
Stir.

Place Peach slices on the top.
Don't Mix.

Microwave for 2 minutes.

Serve Hot topped with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!