Top food blogs

Friday, August 29, 2014

Pecan Pie Bars from Betty Crocker

Another Fall treat!

1 1/4 C Flour
1/2 C Confectioner's Sugar
1/4 tsp Salt
8 TBS Butter, cubed
2 Eggs, beaten
1 C chopped Pecans
1/2 C Brown Sugar
1/2 C Maple Syrup
2 TBS Butter, melted
1/2 tsp Maple Flavoring
1/2 C White Chocolate Chips
1 tsp Crisco
24 Pecan Halves

Preheat the Oven to 350 degrees.
Line an 11"X7" baking pan with foil, extending over all four sides.
Spray with a vegetable cooking spray.
Set aside.

Crust
In a medium mixing bowl:
Flour
Confectioner's Sugar
Salt
Whisk well.
Cut in butter with a Pastry Knife or 2 Forks until it resembles coarse crumbs.
Press into the bottom of the pan.
Bake 20 minutes.
Remove pan to a rack and cool for 10 minutes.

Filling

In a medium mixing bowl:
Eggs
Chopped Pecans
Brown Sugar
Maple Syrup
2 TBS Butter, melted
Maple Flavoring
Mix well.
Pour over the Crust.
Bake for an additional 20 minutes.
Remove pan to a rack and cool completely.
Use the foil to lift it out of the pan.
Remove the foil.
Cut into squares.

Garnish each square.
In a small glass bowl or Pyrex measuring cup:
Heat the White Chocolate Chips and Crisco until melted and smooth.
Stirring often.
Drizzle the  White Chocolate over each square and top each one with a Pecan half.

Enjoy!
Peace in the Kitchen!

Heath Bits O' Brickle Cookies

This recipe comes from Hershey's, the maker of Heath Candy Bars and Heath Bits.

Preheat the oven to 350 degrees.

2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
8 TBS Butter, room temperature
3/4 C granulated Sugar
3/4 C Brown Sugar
1 tsp Vanilla
2 Eggs
1 1/3 C (8oz. package) Heath Bits O'Brickle Toffee Bits.

Line a sheet pan with Parchment Paper.

In a mixing bowl:
Flour
Baking Soda
Salt
Whisk well.
Set aside.

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Beat 3 minutes.
Add Eggs and continue beating.
Gradually add Flour mixture.
Beat just until combined.

Fold in Heath Bits by hand.
Refrigerate covered for 30 minutes.

Use a 1 1/2 " cookie scoop and drop 2" apart on the sheet pan.
Bake 9 - 11 minutes.

Remove to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!



Reese's Pieces Halloween Flying Saucer Cookies

Halloween will be here soon. We also have a Fall Block Party and these cookies would be a great dessert for the kids...... an adults!

Preheat the oven to 325 degrees.

8 TBS Butter, softened
1 1/4 C Granulated Sugar
1 TBS Water
1 tsp Vanilla
1 Egg
1 1/2 C Flour
1/2 C Hershey's Special Dark Cocoa Powder
1/2 tsp Salt
1/4 tsp Baking Soda
2 C Reese's Pieces Candy

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Water
Vanilla
Beat 3 minutes.
Add Egg and beta just until combined.

In a medium bowl:
Flour
Baking Soda
Cocoa
Salt
Whisk well.
Gradually add to the bowl of the mixer.
Beat just until incorporated.
Cover and refrigerate for 30 minutes.

Use a 1 1/2" cookie scoop and flatten the ball of dough into a 2" circle.
Place 9 Reese's Pieces Candies around the perimiter of the cookie.

Pinch off a pea sized ball of the dough ( use a level 1/4 tsp of dough)
Roll into a ball, flatten slightly and place in the center of the circle of candy pieces.
Bake 10 minutes.
Remove the pan to a rack and cool 10 minutes.
Transfer the cookies to the rack to cool completely

Enjoy!
Peace in the Kitchen!




Cranberry Pecan Upside Down Pie

What a great Pie! It's just another new Thanksgiving / Christmas recipe.

2 C Fresh Cranberries
1/2 C chopped Pecans
1 C granulated Sugar, divided
2 Eggs, beaten
8 TBS Butter (1 stick), melted + additional softened butter for the pan.
1/4 C Heavy Cream
1 tsp Almond Extract
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Generously butter a  glass 9" Pie Pan with softened butter
Preheat the oven to 350 degrees.

In a medium mixing bowl:
Cranberries
Pecans
1/2 C of the granulated Sugar
Mix well to combine.
Pour into the  prepared Pie Pan.

In a large bowl with a hand mixer:
Melted Butter
1/2 C granulated Sugar
Heavy Cream
Almond Extract
Beat until smooth.

In a small bowl:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the wet ingredients.
Mix well , by hand.
Pour over the Cranberries .
Bake for 45 minutes.
Remove to a rack and cool for 30 minutes.
Invert the pie to a large serving platter.

Enjoy!
Peace in the Kitchen!

Harvest Festival Apple Cake

We have an annual Harvest Festival at our Church and we have an annual Block Party with our neighbors. I'm always researching and creating new recipes for these events.
I already have my favorite Apple Cakes. I think there are two more on the blog. Here's another favorite that I may take to both events this year.

Harvest Festival Apple Cake:

4 C chopped, unpeeled Apples. I use Jonagold.
1 1/2 C granulated Sugar
1/2 C Brown Sugar
3 C Flour
1 tsp Salt
1 C Vegetable Oil
2 Eggs, beaten
2 tsp Vanilla
1 C chopped Walnuts
1 C Flaked Coconut

Glaze:
1 C granulated Sugar
4 Egg Yolks
1 Stick (8TBS) Butter
1 C Heavy Cream

Cake:
In a large bowl:
Apples
Granulated Sugar
Brown Sugar
Mix to coat well.
Set aside for 20 minutes.

In a small bowl:
Flour
Baking Soda
Salt
Whisk well.
Fold into the Apples by hand.
Stir in:
Oil
Eggs
Vanilla
Walnuts
Coconut

Pour into a 9"X13" baking dish.
Bake for 40 - 45 minutes.

Enjoy!
Peace in the Kitchen!

Apple and Butternut Squash Casserole

I'm always looking for new recipes to serve at Thanksgiving and Christmas. I also plan for Easter and any other family gatherings, church events, block parties and...... well, always researching new recipes.
We still have our favorite go-to traditional family recipes that we've made for years. Some of the dishes that are always on the menu are..... Potato Salad for every Picnic, Corn Timbale and Cranberry Mousse for Thanksgiving, Almond, Apricot, Amaretto Mousse, Hot Buttered Rum and Steamed  Puddings for Christmas. We also make a great Baked French Toast Casserole for Christmas Morning Brunch and then we have the Best of the Best recipes that are family favorites. Bread Pudding, Tex-Mex Corn Dip, Blueberry Blackberry Cornmeal Cake, Original Homemade Salsa, my original Sangria and more.

Here's my latest casserole to serve at Thanksgiving.

Here's what you'll need:
1 - 3 Quart Casserole (I use a Cast Iron Dutch Oven)
Preheat the Oven to 350 degrees.

Apple and Butternut Squash Casserole:

3 C steamed or roasted mashed and cooled Butternut Squash.
4 TBS Butter, melted + additional listed in the recipe.
1 TBS Brown Sugar + additional listed in the recipe.
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 TBS Butter
6 C peeled, sliced Apples (about 2 pounds) I use Jonagold Apples.
1/4 C Granulated Sugar
1 1/2 C Crushed Corn Flakes
1/2 C chopped Pecans
1/2 C Brown Sugar
2 TBS Butter, melted

In a large mixing bowl:
Squash
4 TBS melted Butter
1 TBS Brown Sugar
Salt
Pepper
Stir to combine well.

In a large skillet:
Melt 1 1/2 TBS Butter
Add:
Apples
Sprinkle with 1/4 C Granulated Sugar
Cover and simmer on low heat until Apples are tender.

Place the Apples in the bottom of a 3 quart casserole.
Spoon the Squash over the Apples.

In a small bowl:
Corn Flakes
Pecans
1/2 C Brown Sugar
2 TBS Butter, melted
Sprinkle evenly over the Squash.
Bake 15 minutes.

Enjoy!
Peace in the Kitchen!




Thursday, August 28, 2014

Chocolate Malted Financiers

I can't take credit for this recipe, however, I did change the name and adapted it a bit. The original recipe is from Baked, the incredible New York City Bakery. I love everything they create.
I have two vintage Financier pans so I opted to make this recipe in them, instead of in Madeleine pans. The only difference is the shape of the cookie. I also change the technique for greasing the pans to guarantee easy release. I use my favorite Pan Release Mix. I mention it in every recipe I bake.
These turned out perfectly. They released from the pans and they have a very "french" chocolate flavor. I think the type of Cocoa Powder you use is important. I used Van Houten's L'Original 100% Pure Unsweetened Cocoa Powder that we bought in France. I like the addition of Milk Powder with the Cocoa Powder in the dough and also in the dusting mixture for the final presentation.

1/2 C +2 TBS Flour
3 TBS +1 tsp Malted Milk Powder
2 TBS +1 tsp Dark Unsweetened Cocoa Powder, divided
1 tsp Baking Powder
2 Eggs, room temperature
1/2 C Granulated Sugar
1/4 tsp Salt
5 TBS Butter, melted and at room temperature

Prepare the pans by brushing them with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour)
I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.

In a small bowl:
Flour
3 TBS Milk Powder
2 TBS Cocoa Powder
Baking Powder
Whisk well.

In a Stand Mixer with a Whisk attachment:
Eggs
Granulated Sugar
Salt
Whisk on high speed for exactly 3 minutes
Slowly drizzle in the Butter on Low Speed just until incorporated.
Remove the bowl from the mixer , cover with a Tea Towel and allow to rest at room temperature for 1 hour.

Stir the batter with a wooden spoon.
Carefully spoon the batter into the wells of the pan, about 3/4 full.
Bake for 10 - 12 minutes. I baked mine for 11 minutes.

They recommend rotating the pans half way through the baking time. I did not and they turned out perfectly. I baked two pans at the same time. I also placed the Financier Pans onto Sheet Pans to bake them.

Remove from the oven to cooling racks for 5 minutes.
Release the cookies and place them on the cooling racks to cool completely.

In a small bowl:
Remaining Cocoa Powder
Remaining Milk Powder
Whisk well.
Sift the Powder over the cookies. This technique can be difficult. I started with a small mesh sieve and a spoon, to dust them. I ended up using my grandmothers flour sifter. It was easier.

Note: I doubled the amount of the dusting Powder, I didn't feel that the original was enough for 24 cookies.

Enjoy!
Peace in the Kitchen!