I've put together a collection of Halloween Recipes:
Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies
Caramel Crunch / Halloween 2013
What to do with all of that left over Halloween Candy!
Enjoy!
Peace in the Kitchen!
Tuesday, October 24, 2023
Monday, October 23, 2023
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) I make them with Crunchy.
1 C Monkfruit Powdered Sugar
1 Egg
1 - 2 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!
Sunday, October 22, 2023
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!
Thursday, September 14, 2023
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!
Saturday, August 19, 2023
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
Parmesan Baked Potatoes with Herbs and Garlic and ..........
Fingerling Potatoes Baked in Salt
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
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 and Swiss Cheese Frittata
Enjoy!
Peace in the Kitchen!
Monday, June 12, 2023
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!
Subscribe to:
Posts (Atom)