Peanut Butter Cookies

 I created this new recipe to make Sugar Free Peanut Butter Cookies using Monkfruit Sugar Free Sweetener. Monkfruit Sweetener is used 1 - 1 equal to regular Sugars.

I buy it in Granulated, Powdered and Brown. 

This happens to be one of my favorite cookies. I love peanuts, peanut butter and these cookies.

These are very simple and that's one of the appealing things about them. 

Here's what you'll need:

Preheat the oven to 350 degrees. 

A 1 1/2" Cookie Scoop

1 C Peanut Butter (your choice of Creamy or Crunchy) 

1 C Monkfruit Powdered Sugar

1 Egg

1 TBS  Vanilla

Add all ingredients to a Mixing Bowl and Mix to combine well.

Refrigerate for at least 1 hour.

Scoop the Dough using the Cookie Scoop onto the Sheet Pan.

Flatten each cookie with a fork in a criss-cross pattern. ( I use a small Fork dipped in hot water to make it easier to release the Fork)

Bake 8 - 10 minutes ( I baked mine for 8 minutes)

Remove Pan from the oven and cool on a rack for 10 minutes.

Transfer cookies to the rack and cool completely.

Enjoy!

Peace in the Kitchen!

Boston Cream Pie Sheet Cake

 I love this adaptation of Boston Cream Pie.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

For the Cake:

A 10" X 15" Jelly Roll Pan. I Brush mine well with Pan Release Mix: I start with 1 C of Vegetable Oil, 1 C of Crisco and 1 C of Flour. Mix to Combine Well and keep refrigerated in a Mason Jar. I always have it available for all of my Baking Needs. It's a Fool Proof Method for the most intricately designed Bundt Pans too.

1 Box of Yellow Cake Mix

1 Small Box of Instant Vanilla Pudding

1/2 C Sour Cream

3/4 C Vegetable Oil

3/4 C Water

1/2 C  Granulated Sugar

4 Eggs

1 tsp Vanilla

For the Cream Filling:

2 Large Boxes of Instant Vanilla Pudding

2 C Half and Half

2 Cups of Heavy Cream

For the Chocolate Frosting:

1 1/2 C Semi Sweet Chocolate Chips

1.2 C Half and Half

1/2 C Powdered Sugar

Prepare the Cake Mix:

Add all of the Cake Ingredients in Large Mixing Bowl and 

Stir to Combine Well.

Pour the Mixture into the Pan.

Bake for 30 - 35 Minutes.

Remove the Pan from the Oven to a Cooling Rack to Cool Completely.

Prepare the Cream Filling:

In a Mixing Bowl:

Add all of the Filling Ingredients and Mix to Combine Well, until it Thickens.

Refrigerate until needed.

Prepare the Frosting:

In a Microwavable Bowl:

Add:

Chocolate Chips

Half and Half

Heat in 30 second increments stirring often until the Chocolate is melted.

Stir to combine well.

Add Powdered Sugar and Mix until Creamy Smooth.

Assemble the Sheet Cake:

1. Spread the Cake evenly with the Cream Filling using a Silicone Spatula.

2. Use the Spatula to carefully add a layer of Frosting.

Refrigerate the Cake for at least 1 Hour before Serving.

Enjoy!

Peace in the Kitchen!

Apple Crisp for Two

 Apple desserts are always the perfect Fall and Holiday Dish.

Apple Crisp for Two:

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A 1 Quart Oval, Rectangular or Square Baking Dish. ( approximately 4 Cups)

3 TBS Butter. Cold and Diced. (Unsalted is preferred)

4 TBS Granulated Sugar, divided. I have been Baking and Cooking with (Monkfruit Sugar Substitute Sweetener) I buy it in all forms, Granulated, Powdered and Brown.  It's perfect for Diabetics.

2 TBS All Purpose Flour

1/2 tsp Cinnamon, divided.

2 TBS Rolled Oats. (You can use 1 minute or 5 minute Oats) (Old Fashioned Oats or Quick Oats)

A Pinch of Salt

2 Medium Tart Granny Smith Apples.

1 Medium Honey Crisp Apple.

2 TBS Maple Syrup. (I use Sugar Free)

1/4 tsp Nutmeg

1/4 tsp Lemon Zest

1/2 tsp Lemon Juice

In a Small Mixing Bowl:

Cold Butter

2 TBS Sugar

Flour

Half of the Cinnamon = 1/4 tsp.

Oats

Salt

Use a Pastry Blender or Two Forks to work the Butter into the Mixture.

Mix until resembles a Crumbly Oat Streusel Mixture. Set aside.

Peel and Core each Apple into 1 inch pieces and add them to another Bowl and Toss them with

the remaining 2 TBS of Sugar, the remaining Cinnamon, Maple Syrup, Nutmeg 

Lemon Zest and Lemon Juice.

Pour into the Baking Dish.

Sprinkle the Top evenly with the Oat Streusel Mixture.

Bake for 40 Minutes. For an Extra Crisp Topping, Broil it for 4-5 Minutes and the End.

Remove from the Oven to a Cooling Rack to Cool Completely.

Enjoy! 

Peace in the Kitchen!

Roasted Garlic Mushrooms

 This is a great side dish for Thanksgiving.

Here's what you'll need:

Preheat the Oven to 375 degrees. A Lightly Oiled Sheet Pan.

1/4 C Butter, melted.

4 Cloves of Garlic, minced.

1 TBS Lemon Juice

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

3 Pounds of Cremini Mushrooms

In a Small Bowl, whisk together:

Butter

Garlic

Lemon Juice

Thyme

Rosemary

Salt and Pepper

On the Sheet Pan:

Mushrooms in a single layer.

Drizzle with the Butter Mixture and gently Toss to Coat Well.

Bake for 12 - 15 minutes.

Enjoy!

Peace in the Kitchen!

Potatoes

 I've created a Post with a collection of favorite Recipes using Potatoes.

Traditional Shepherd's Pie / Vegetarian

Holiday Potato Casserole with Sweet Potatoes and Red Potatoes

Mixed Potato Gratin 

Hasselback Potatoes

Crock Pot Sweet Potatoes

Texas Faux Fried Potatoes!

Parmesan Baked Potatoes with Herbs and Garlic and ..........

Potato Salad

Fingerling Potatoes Baked in Salt

Sweet Potato Soup

American Pommes de Terre Dauphinoise in a Crock Pot !

Cast Iron Skillet / Salt Roasted, Stovetop Potatoes

Best Breakfast Potatoes Ever! Ree Drummond, The Pioneer Woman

 Shepherd's Pie baked in a Muffin Tin

Hash Brown Potato Salad

Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries

 Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns

Potato Chips Dauphinoise ?

Potato Chip Gratin

Fines Herbes Pommes Rosti

Potato and Swiss Cheese Frittata

Fried Mashed Potato Patties

Enjoy!

Peace in the Kitchen!

Strawberry Shortcake

Classic All American Strawberry Shortcake:

A Summer picnic at my Grandmother's always included Strawberry Shortcake. 

The Traditional Shortcake is made with individual Bisquick Biscuits served with mashed Strawberries, soaked in Sugar and poured over the Biscuit. It was then topped with a mound of Whipped Cream.

This was our traditional Strawberry Shortcake

The appealing part of this recipe is that the Biscuit is made in a Cake Pan and then served sliced.

This recipe comes to us from Trisha Yearwood.

This is something that I make for Easter.

Here's what you'll need:

Preheat the Oven to 450 degrees. Grease the bottom and sides of 2 - 9" Round Cake Pans with Butter or my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) Mix together well and store refrigerated in a Jar. I start with 1 C of each and I always have it available in the refrigerator in a Canning Jar. It's foolproof to release any of your cake recipes, especially the most detailed Bundt Pan designs.

4 C Sifted Flour

2 TBS Baking Powder

1 tsp Salt

1 1/4 C Granulated Sugar

2/3 C Butter (11 TBS) Cold and Cubed.

2 Large Eggs

1 C Whole Milk

2 TBS Butter, melted

3 Pints of Fresh Strawberries

1 C Heavy Cream, whipped.

Ia Large Mixing Bowl, sift together:

Flour

Baking Powder

Salt 

1/2 C Sugar

Add Cold Butter and Cut in with a Pastry Blender to a coarse crumble consistency.

In another Large Bowl:

Beat Eggs

Add Milk until well combined.

Gradually stir in Egg and Milk Mixture into the Flour Mixture.

Knead the Dough for no more than a Minute (do not overwork the Dough), on a lightly Floured Surface.

Pat Half of the Dough into each Cake Pan.

Brush the Top with Melted Butter.

Bake at 450 degrees for 15 minutes

Remove from the Oven and Cool in the Pan for 5 Minutes..

Turn them onto a Cooking Rack and Cool Completely.

Wash the Berries and remove the Hulls.

Reserve a few to Garnish the Shortcake.

Cut the remaining Berries in Half and place them in a Mixing Bowl with the remaining 3/4 C of Sugar. 

I Mash the Berries with a Potato Masher. It's what my Grandmother did.

Set Aside and let them sit for 30 minutes.

Place one of the Cake Layers on a Serving Platter.

Spoon Half of the Berries with some of the Juice over the First Layer.

Place the Second Layer on top and add the remaining Berries with Juice, over the Top.

Top the Cake with Whipped Cream and Garnish with Halved Berries.

Slice and Serve.

Enjoy!

Peace in the Kitchen!

Applesauce Cake

Applesauce Loaf Cake:

1 C brown sugar
1/4 C butter
1 C applesauce
1 tsp baking soda dissolved in a little water.
2 C flour
1 tsp cinnamon
1/2 tsp ground cloves.
1/8 tsp nutmeg
1 C raisins
a pinch of salt

In a mixing bowl with a hand mixer, cream together butter and sugar.
Add spices
Add applesauce, flour and baking soda.
Add raisins.
Beat well.

Pour into a loaf pan buttered and floured well or use my Pan Release Mixture (equal parts of Crisco, flour and vegetable oil mixed well and applied with a pastry brush) This is my foolproof method to release anything I bake.
Bake at 350 degrees for 50 minutes.

Enjoy! 

Peace in the Kitchen!