Chocolate Chip Cookies Jacques Torres.

Jacques is my pick for the best chocolatier in the world. I have many recipes for Chocolate Chips Cookies on my Blog. My wife made these once and from then on, it became the only Chocolate Chip Cookie we make. Every time we make these, we say that these are the best.

Here's what you'll need:
Preheat the oven to 350 degrees.
Stand Mixer with a Paddle Attachment
A 1 1/2" Cookie Scoop (the diameter of the scoop)
A Sheet Pan lined with Parchment Paper



2 C minus 2 TBS Cake Flour
1 2/3 C Bread Flour (it's important to use "Bread" Flour).
1 1/4 tsp Baking Soda
1 1/2 tsp Coarse Salt
20 TBS Unsalted Butter = 2 1/2 Sticks (it's important to use Unsalted).
1 1/4 C Light Brown Sugar (it's important to use "light" brown.
1 C + 2 TBS Granulated Sugar
2 Large Eggs (it's important to use "Large").
2 tsp Pure Vanilla
1 1/4 pounds of Dark Chocolate Chips (it's important to use "Dark").
Sea Salt for Garnish.

I've added quilt a few notes stating "it's important". These are what distinguish this Chocolate Chip Cookie from all others and make them amazing.

In a Medium Mixing Bowl:
Cake Flour
Bread Flour
Baking Soda
Salt
Whisk well.

In the Stand Mixer on Medium Speed:
ButterBrown Sugar
Granulated Sugar
Mix until well combined. (5 minutes)

Add:
Eggs (one at a time)
Mix after each addition.

Add:
Vanilla
Mix just until combined.

Reduce Speed to Low.
Add the Dry Ingredients from the Mixing Bowl.
Mix  just until well combined. (about 5 - 10 seconds)

Add:
Chocolate
Mix just until combined. Don't over mix.

Remove Dough.
Wrap well in Plastic Wrap.
Refrigerate 24 - 36 hours. This step is important.

Remove from Refrigerator and Scoop onto the Sheet Pan. Ours holds 13 Scoops.
Lightly sprinkle the top of the dough  balls with Sea Salt.

Bake for 12 - 14 minutes.
Remove Pan to a Rack to cool for ten minutes.
Transfer  Cookies to a Rack to cool completely.


NOTE:
This recipe, with this sized scoop makes about 80 cookies.
If you you don't want to make the entire batch, scoop dough balls onto a sheet pan and freeze them.  Transfer the dough balls to freezer zip-lock bags and then thaw at room temperature and bake as directed.

Enjoy!
Peace in the Kitchen!

Terry's Original Cranberry Salsa

Cranberry Salsa

This may seem unusual but it's one of my Best of the Best Recipes in my notes.
I wrote that I double the recipe.
This can be served as a Side Dish or served with Tortilla Chips as a Salsa.
I made this for the first time at Thanksgiving and there were no leftovers.

NOTE:
I refer to Blanching in this recipe. It's simply bringing water to a boil and adding something to it,  remove the contents and plunge into ice cold water to stop the cooking.

Here's what you'll need:
A Food Processor

2 C Whole Fresh Cranberries, blanched, (covered with boiling water) See NOTE above.
1 Jalapeño Pepper, minced.
2 TBS Chopped Red Onion
2 TBS Diced Green Bell Pepper
1 tsp Minced Garlic
2 TBS Finely Chopped Cilantro (Substitute Parsley if you don't like Cilantro)

Sauce Ingredients:
1/4 C Cherries from a 21 oz. can of Cherry Pie Filling. (remove the Cherries from the sauce) Save or discard the Sauce.
Divide them in Half and set them aside.
1 tsp Apple Cider Vinegar
1 TBS Granulated Sugar
1/2 tsp Corn Starch

In a Saucepan on Medium High Heat:
Add all of the the Sauce Ingredients.
Stir to combine well.
Cook just until heated through, 3 - 5 minutes.
Transfer to a Bowl.
Set aside to Cool completely.
Add all of the other ingredients listed above.

Transfer to a Food Processor.
Pulse a few times.
Transfer Half of the Mixture from the Food Processor to a Bowl and add Half of the Cherries.
Set aside. (in this mixture half of the cherries will remain whole and in the next mixture, they're processed)

Add the remaining Cherries to the Mixture in the Food Processor and Pulse a few times.
Combine both Mixtures and gently Fold them together by hand.

Chill before serving.


Enjoy!
Peace in the Kitchen!

Cauliflower Soup #2

As soon as there's a chill in the air, I start making soup. I generally make one a week during Fall and Winter.

Here's another great one that I love.

Here's what you'll need:
A Stock Pot or a Dutch Oven with a Cover.

2 Onions, diced
2 Carrots, diced
2 Ribs of Celery, diced
2 Cloves of Garlic, minced
10 TBS Butter, divided
1 Head of Cauliflower, chopped
5 C Vegetable Broth
1/4 C minced fresh Parsley
1 tsp Salt
1 tsp Pepper
1/2 tsp Dried Basil
1/2 tsp Dried Tarragon
6 TBS Flour
1 C Whole Milk
1/2 C Heavy Cream
1/4 C Sour Cream


In the Stock Pot on Medium High Heat:
4 TBS Butter, until melted.
Onions
Carrots
Celery
Garlic
Sauté until tender.

Add:
Cauliflower
Vegetable Broth
Parsley
Salt
Pepper
Basil
Tarragon

Cover and Simmer for 30 minutes.

In a Saucepan on Medium Heat:
Remaining Butter, until melted.
Add:
Flour
Whisk well until completely incorporated.

Add Gradually with a Whisk:
Milk
Heavy Cream
Whisk well.
Bring to a Boil.
Continue Whisking for 2 minutes, until it begins to thicken, creating a Roux.
Add this to the Stock Pot.
Continue cooking on Medium Heat for 10 minutes, stirring often, until it thickens.

Remove from Heat.
Gradually Whisk in Sour Cream.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Cranberry Orange Cake

If you love Cranberry Orange Muffins, this is the same flavor in a single layer cake.
It's a Great Holiday Dessert.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan greased well with my 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 Pan generously with the Mix.

1/3 C Granulated Sugar
1/3 C Vegetable Oil
2 Large Eggs
2 TBS Grated Orange Zest, divided.
2 TBS Fresh Orange Juice, divided.
1/3 C All Purpose Flour
1/3 C Cake Flour
1/2 tsp Salt
1/4 tsp Baking Powder
1/3 C Chopped Dried Cranberries
1/4 C Sliced Almonds
3/4 C Confectioner's Sugar
2 tsp Whole Milk

Cake:
In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Oil
Eggs
1 TBS Orange Zest
1 TBS Orange Juice
Mix until Well Combined.

In Medium Mixing Bowl:
All Purpose Flour
Cake Flour
Salt
Baking Powder
Whisk Well.
Add this to the Sugar and Oil Mixture.
Gradually Mix just until Incorporated.

Add:
Cranberries, folded in by hand.
Spoon Batter into the Cake Pan.
Sprinkle the Top with Almonds.
Bake for 20 - 25 Minutes, until a toothpick in the center comes out clean.
Remove Pan to a Rack for 5 Minutes.
Invert onto a Flat Surface.
Transfer to a Serving Platter.
Prepare the Icing.

Icing:
In a Small Mixing Bowl:
Confectioner's Sugar
1 TBS Orange Juice
Milk
Whisk Well.
Spoon into the Top of the Cake.
Sprinkle evenly with 1 TBS Orange Zest.
Cut into Wedges to Serve.

Enjoy!
Peace in the Kitchen!

Creamed Corn Casserole

Here I go again posting a Corn Casserole Recipe. I have so many on th Blog but I just had this one recently and I love it.
Most of my friends know that I teach Quilting Classes, Lecture with a Trunk Show of my work and conduct Workshops for Local Quilt Guilds. I recently presented a Lecture with Trunk Show along with a Workshop at one of the Guilds. When Anne and I arrived, they had a wonderful dinner buffet.
This was one of the dishes and I asked for the recipe. Thank you to the wonderful members of the Irving, Texas Quilt Guild for your hospitality and this recipe.

Here's what you'll need:
Preheat the Oven to 350 degrees
An 8" X 8" Baking Pan.

8 oz. Cream Cheese
4 TBS Butter
2 - 14 oz. Cans of Whole Corn Kernels, drained.
1 C Shredded Cheddar Cheese, divided.
1 - 4 oz. Can of Diced Green Chiles

In a Saucepan on Medium High Heat:
Cream Cheese
Butter
Cook until Creamy Smooth.

Add:
Corn
3/4 of the Cheddar Cheese
Chiles
Stir until well combined.

Spoon into the Baking Pan.
Top with remaining Cheddar Cheese.

Bake 15 - 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Traditional German Streusel Coffee Cake

I'm fascinated with food history so I decided to research the origin of Coffee Cake. I spent some time living with a family in Wetzlar, Germany in the early 70's. There was a pantry in the kitchen with a screen door. It was where they kept all of their tarts, pies and coffee cake. I had never seen that before I lived there. Every morning Mrs. Weller would serve something from the pantry for breakfast along with delicious coffee. Here's a recipe for a Traditional German Coffee Cake.

Here's a bit of Food History:

Food Historians agree the concept of Coffee Cake, eating Sweet Cakes with a Cup of Coffee, most likely originated in Northern Central Europe in the 17th Century.
These countries were already known for their traditional Sweet Yeast Breads. When Europe was introduced to Coffee, these Cakes were  the perfect accompaniment.
German, Dutch and Scandinavian Immigrants brought their Coffee Cake Recipes to America.
The original recipes were more like Bread than Cake. They were simple recipes with Yeast, Flour. Eggs, Sugar, Nuts, Dried Fruit and Spices.
Over a period of time, Coffee Cake recipes began to evolve with the addition of Sugared Fruits, Cheese, Yogurt and other Cream Fillings that are used today in American Coffee Cake Recipes.


Traditional German Streusel Coffee Cake


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Glass Baking Dish greased well with Butter.

2 C of Sifted All Purpose Flour
2 C of well packed Brown Sugar
2/3 C Butter, Room Temperature
1/2 tsp Salt
1 1/2 tsp Cinnamon, divided.
1/2 tsp Nutmeg
1/4 tsp Cloves
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 Large Eggs, beaten
1 C Buttermilk

In a Large Mixing Bowl with a Wooden Spoon:
Flour
Sugar
Butter
Salt
Mix by hand until well combined.

For the Streusel Topping, in a separate small bowl:
Remove 3/4 C of this mixture and add:
1/2 tsp Cinnamon.
Stir to combine well.
Set aside.

To the Original Large Bowl of Mix:
Remaining 1/2 tsp Cinnamon
Nutmeg
Baking Powder
Baking Soda
Mix to combine well.

In a separate Mixing Bowl:
Eggs
Buttermilk
Whisk well.
Add to the Dry Ingredients.
Mix well by hand.

Spoon Batter into the Pan.
Sprinkle evenly with Streusel topping.

Bake for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

French Raspberry and Chocolate Cookies

I love French Chambord Liqueur. Raspberry is one of my favorite flavors in Jams, Jellies, Chocolate and Desserts. Here's a Chocolate and Raspberry Cookie.
You can substitute your favorite flavored Liqueur in this recipe.
Grand Marnier would also be great for an Orange/Chocolate taste.

Raspberry Liqueur from Chambord, France

My favorite Baking Cocoa Powder

Here's what you'll need:
1 1/2" Cookie Scoop
1 - small Plastic Icing Bottle.
Sheep Pans lined with Parchment Paper.
Prepare the Dough ahead of time, it needs to be refrigerated overnight.
When ready to Bake, Preheat the oven to 375 degrees.

The Dough:

1 C Flour
3/4 C Cocoa Powder ( I only use Rodelle Cocoa Powder)
1/2 tsp Baking Soda
12 TBS Butter, softened to room temperature.
1 C Granulated Sugar
1 Egg
3 TBS Chambord, Raspberry Liqueur.


Icing:
1 C Confectioner's Sugar
4 TBS Cocoa Powder
2 1/2 TBS Chambord


Dough Preparation.

In a Small Mixing Bowl, Sift together:
Flour
Cocoa
Baking Soda
Whisk well.

In a Medium Mixing Bowl, with a hand Mixer:
Butter
Sugar
Beat until creamy and completely combined for 2 minutes.

Add:
Egg
Beat for an additional minute.

Add:
Dry Ingredients
Mix well to combine.

Add:
Chambord
Mix until well combined.
Cover with Plastic Wrap and refrigerate overnight.

Use the Cookie Scoop and drop the cookie dough 2" apart, onto the Sheet Pan.
Press lightly with the bottom of a Stainless Steel Measuring Cup or a Drinking Glass.
Bake for 9 minutes.

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

Prepare the Icing.

In a Small Bowl:
Confectioner's Sugar
Cocoa Powder
Chambord
Mix well with a Blending Fork.
The consistency needs to be a texture to Drizzle over the Cookie.
If it's too thick, thin with a bit more Chambord.
Just don't make it too thin or it won't set up while drying.

A variety of Icing Bottles

Transfer to an Icing Bottle ans Drizzle in a Zig Zag Design of the top of each Cookie.
Transfer to a Small Sheet Pan and Refrigerate until the Icing has been able to set.

Enjoy!
Peace in the Kitchen!