Chocoholic Chocolate Chip Cookies

This may very well make it as an entry in the cookie contest next year.

Chocoholic Chocolate Chip Cookies

1 C + 1 Tbs flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1- (8 oz.) bag semi sweet chocolate chips
2 eggs
1 tsp vanilla
5 TBS butter, softened
3/4 C brown sugar
1/4 C granulated sugar
1 C dark chocolate chips
1/2 C milk chocolate chips
1/2 C semi sweet chocolate chips

In a bowl, whisk:
flour
cocoa powder
baking powder
salt
Set aside

In a microwavable bowl, melt the 8 oz. of semi sweet chocolate chips until creamy smooth.
Set aside

In a small bowl, whisk:
eggs
vanilla
Set aside

In another bowl:
Beat butter until smooth, 1 minute
Beat in both sugars
Add the eggs and vanilla mixture, until well combined
Add melted chocolate chips
Beat well

Add dry ingredients that were set aside, on slow speed
Fold in all chocolate chips by hand
Chill dough for 30 minutes

Scoop 2 TBS of dough & form a ball , I use a 1 3/4" cookie scoop, equal to 2 TBS.
Bake on a parchment paper lined baking sheet pans at 350 degrees for 10 minutes.

Allow cookies to cool on the baking sheet pans for 5 minutes
Transfer cookies to cooling racks and cool completely.

These will be soft, chewy and very gooey!

Enjoy!
Peace in the Kitchen!

Magic Tomato Soup Cake !

This is truly a vintage recipe. 

My Aunt Faye used to make this.

I may have to search her recipes to see if she kept it.

I know that it may seem like an odd recipe but, like

Mom's Pantry said, "it's tried and true"

It has passed the test of time.

Enjoy!

Peace in the Kitchen!

Cappuccino Cookies

I'm always in pursuit of cookie recipes as contenders for the annual cookie contest in Dallas. This one looks very appealing to me for next year.

• 12 TBS (1-1/2 sticks) butter, softened
• 1/3 C granulated sugar
• 1-(14oz.) can of sweetened condensed milk
• 1 tsp vanilla
• 1 1/2 C flour
• 1 tsp baking powder
• 2 TBS espresso coffee powder (I use Medaglia d'Oro)
• 1 tsp dutch processed cocoa powder
• 1/4 tsp salt

In a stand mixer with a paddle attachment:

butter

sugar

Until light and fluffy.

Add:

sweetened condensed milk

vanilla

Mix on high for 5 minutes, scraping down the sides.

Set aside

In a bowl, whisk:

flour

baking powder

espresso powder

cocoa

salt

With the mixer on low speed, begin adding the dry ingredients to the wet in batches.

Turn speed to medium and mix well.

Refrigerate dough for 1 hour

Line 2 baking sheet pans with parchment paper.

Use  a 1 3/4" cookie scoop, allowing quite a bit of space between them, because these cookies will spread, bake the cookies at 350 degrees for 15 - 18 minutes.

Cool 5 minutes on the baking sheet pan.

Transfer to cooling racks to cool completely.

Enjoy!

Peace in the Kitchen!

Baked Homemade Vegetarian Burgers

Baked Homemade Vegetarian Burgers:

Not much more that I can write about this recipe.
I'm vegetarian and I like Veggie Burgers.

2 C cooked brown rice
1 can (15oz.) kidney beans, rinsed and drained
1/2 C cornmeal
1/2 C barley flour
1 C minced onion
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp Tabasco Sauce
3/4 tsp salt
1/2 tsp pepper
1/2 C corn
1 C finely diced tomato
1 C chopped fresh broccoli florets

Preheat the oven to 350 degrees
Line 3 baking sheet pans with foil or parchment paper

In a large mixing bowl:
rice
beans
cornmeal
barley flour
onion
garlic
cumin
Tabasco Sauce
salt
pepper
Mix well with your hands
Squish everything together well

Add:
corn
tomato
broccoli
Gently incorporate with your hands.

Scoop a cup to form a ball.
Place them on the baking sheet and press into a 1/2" thick patty

Bake at 350 degrees for 15 - 20 minutes
Remove pan, flip burgers and bake an additional 20 minutes.
Serve on a bun with your favorite toppings or crumble over a salad.



Enjoy!
Peace in the Kitchen!

Crock Pot Scalloped Corn

I am a huge fan of corn. I have so many variations of what can be done with corn. Here's my latest obsession, Slow Cooker and Corn. What a great idea!
I included this recipe in a post called Slow Cooker Thanksgiving Recipes.

2/3 C flour
1/3 C butter
4 eggs
3/4 C evaporated milk
1 TBS sugar
1/2 tsp salt
1/8 tsp pepper
1 - (14oz.) can of creamed corn
2 C frozen corn, thawed and drained

Spray a 3-4 quart slow cooker with a vegetable cooking spray
Combine all ingredients in a large bowl and pout into the cooker.
Cover and cook on high 2-3 hours.

Enjoy!
Peace in the Kitchen!

Malted Milk Ball Chocolate Vodka

I've made Cherry and Apricot Liqueur and I drink Martinis.
Our favorite restaurant in Grapevine, Texas created the Terry Tini for me years ago for my birthday.
This year I'm experimenting with Chocolate Vodka.
About 5 days ago I put 2 (141g.) boxes of Hershey's Whoppers, in a 1 quart bottle. Fill with Vodka.

Put the lid on it and shake vigorously.
Shake the bottle every day. (so far it's been 7 days)
The Whoppers will start to dissolve.
I'm not sure yet if they will dissolve completely, but I'll update the process on the blog.


I have some recipes for cocktails made with the chocolate vodka that I'll post as soon as I'm happy with the results.
At the end I'll edit this post with the results and the recipes.

More to come!

I left the bottle sitting for 10 days. I shook it every day. After ten days it was complete. I strained it and placed it back in the bottle. I keep it in the refrigerator.
It's delicious.
I'll post recipes later.

Mint Chocolate Martini:
3 oz. Chocolate Vodka
1.5 oz. Creme de Menthe
1.5 oz. Creme de Cocoa
Pour over ice in a cocktail shaker , shake and strain into a Martini glass.

White Chocolate Martini:
1 oz. Chocolate Vodka
1 oz. Vanilla Vodka
1/2 oz. White Creme de Cocoa
1 oz. Half and Half
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.

Chocolate Espresso Martini:
2 oz. Chocolate Vodka
1 oz. Cold Espresso Coffee
1/2 tsp Orange Juice
1 strip of Orange Peel
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.

Chocolate Hazelnut Martini:
1.5 oz. Chocolate Vodka
1.5 oz. Creme de Cacao
2.5 oz. Hazelnut non dairy Coffee Creamer
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.


Enjoy!
Peace in the Kitchen!

This is the finished product!

Jalapeño Jelly, a Best of the Best Recipe

I live in Texas, we love Jalapeños. This is incredible. It makes a great gift for your Foodie Friends at Christmas.
This is definitely the best Jalapeño Jelly I have ever tasted.



Jalapeno Jelly

Ingredients:
2 C  minced Jalapeno Peppers  (I start with 1 Pound)
1 1/2 C Apple Cider Vinegar
6 1/2 C Granulated Sugar
6 oz LIQUID Pectin
6-8 Drops Green Food Coloring

Instructions:
Combine Peppers, Vinegar and Sugar in a non-aluminum Saucepan and bring to a Boil over High Heat. Reduce Heat and Boil gently for 5 to 7 minutes. Remove from heat and skim off any foam. Stir in the Food Coloring and Pectin, pour into Sterilized Jars. Seal immediately. Makes about 9 cups.

This is the beginning step.

This is beginning to boil.

Canning the Jelly.

Love the color!

Enjoy!
Peace in the Kitchen!