Homemade Churros
This southwestern-style doughnut is more appealing than its traditional relative, since the dough is piped into lengths, which twist into a variety of interesting shapes when deep-fried. Churros go equally well with a cup of hot chocolate or a cup of coffee.
INGREDIENTS
1 Cup Water
7 Tablespoons Diced Butter
2 Tablespoons Brown Sugar
Finely Grated Rind Of 1 Small Orange
1/2 Teaspoon Kosher Salt
1 1/8 Cup Unbleached Flour (Sifted)
1 Teaspoon Ground Cinnamon Plus Extra For Dusting
1 Teaspoon Vanilla Extract
2 Eggs
Vegetable Oil For Deep Frying
Superfine Sugar For Dusting
Heat the water, butter, brown sugar, orange rind, and kosher salt in a heavy bottom pan over a medium heat until butter has melted. Add the flour, all at once, the cinnamon, and vanilla. Then remove pan from heat and beat rapidly until mixture pulls away from the side of the pan. Let cool slightly, the beat in eggs, one at a time, beating well after each addition, until mixture is thick and smooth. Spoon mixture into a pastry bag fitted with a wide star tip. Heat the oil for deep-frying, in a deep fryer or a deep pan to 350 to 375 degrees or until a cube of bread browns in 30 seconds. Pipe 5-inch lengths about 3 inches apart into the oil. Deep-fry for 4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Dust churros with superfine sugar and cinnamon and serve either hot from the pan or cooled to room temperature. Serves 4.
Root Beer Coconut Chocolate Brownies
I love brownies and am always thinking of new ways to expand the brownie universe. If you’re a fan of German Chocolate Cake or Mounds Bars then you will love these brownies! I’ve only been able to find Root Beer Extract on Amazon.
INGREDIENTS
1/2 Cup Butter
1 Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
3 Tablespoons Root Beer Extract
1/2 Cup Unbleached Flour
1/2 Cup Unsweetened Cocoa
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1 Cup Sweetened Coconut Flakes
Preheat your oven to 350 degrees. Line a 2.2 quart baking dish with parchment paper. In a 3 quart saucepan, melt butter over a medium heat. Remove from heat and stir in sugar, with wooden spoon, stir in eggs, one at a time, and vanilla and root beer extract, until well blended. In medium-size bowl, combine flour, cocoa, baking powder, kosher salt and coconut. Stir flour mixture into saucepan until blended. Spread batter evenly in pan. Bake 25 to 30 minutes or until toothpick inserted 2 inches from center comes out almost clean. Remove from oven and cool in pan on wire rack. When cool, cut brownies into squares. Makes about 16 brownies.
Versatile Pound Cake
About now I start thinking about ways to cut corners and maximize all I can in the kitchen in order to pull off smooth going holidays. Of course pies are important to have on hand, but a pound cake is so versatile that it can arise to nearly any occasion. You can serve it for Christmas breakfast with fruit and yogurt or you can serve it after dinner with Grand Marnier Poached Apricots. You can also bake this cake 3 days ahead. Make sure to store tightly wrapped at room temperature.
INGREDIENTS
2 Cups Room Temperature Unsalted Butter (Plus More For Pan)
3 Cups Unbleached Flour (Plus More For Pan)
1 Teaspoon Kosher Salt
1/2 Teaspoon Cream of Tartar
1/4 Teaspoon Ground Cardamom
2 Cups Superfine Sugar
6 Room Temperature Large Eggs
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Extract
Preheat your oven to 325 degrees and move the rack to the middle of the oven. Butter and flour a Bundt pan or angle food cake pan. In a medium-size bowl combine kosher salt, cream of tartar, cardamom, and flour. In a large-size bowl beat butter, with an electric mixer, until very light and fluffy. This should take about 5 minutes. Reduce mixer speed to low and add sugar. Increase speed to high and beat for another 8 minutes. Beating the butter and sugar until light and fluffy is essential to this cake’s moisture. Add eggs one at a time. Beating to blend between additions. Beat in cream and vanilla. Reduce speed to low and slowly add flour mixture. Mix until mostly combined and then finish mixing by hand with a rubber spatula just to combine. Pour batter into prepared pan. Place in oven and bake for 70 to 80 minutes. Rotate cake halfway through baking. Remove from oven and transfer pan to wire rack and let cake cool completely before turning out.
Poached Apricots
INGREDIENTS
2/3 Cup Grand Marnier
2/3 Cup Sugar
2/3 Cup Water
2 Cups Dried Apricots
2 Inch Piece Peeled Ginger (Sliced)
In a small-size saucepan, bring Grand Marnier, sugar and water to a boil. Stir until sugar is dissolved. Add apricots and ginger. Reduce heat to low and gently summer for 25 minutes. You will want apricots to be very soft. Remove from heat and let cool. Just before serving remove ginger pieces. Serve cake with apricots and syrup and perhaps a dollop of whipped cream. You can make these poached apricots 1 week ahead. Cover and place in fridge until ready to serve if making ahead.
Sea Salt Caramels
I don’t know one person who doesn’t love caramels. They time a bit of time to make, but make great holiday gifts. You will definitely need a candy thermometer for this recipe.
INGREDIENTS
2 Cups Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
14 Ounces Sweetened Condensed Milk
1/2 Cup Unsalted Butter (Cut Into Small Pieces)
2 Tablespoons Bourbon
1/2 Teaspoon Kosher Salt
Sea Salt (For Garnish)
Spray an 8×8 inch baking pan with nonstick spray and then line with parchment paper. Leave a 2 inch overhang on 2 sides. Spray parchment paper with the nonstick spray. In a medium-size saucepan over a medium-high heat combine sugar, corn syrup, and water to a boil. Stir to dissolve sugar. Cook for 8 to 10 minutes, stirring occasionally, until mixture turns a deep amber color. Remove pan from heat and whisk in sweetened condensed milk and butter. Mixture will bubble. Whisk until smooth. Return pan to a medium-low heat and fit pan with candy thermometer. Cook and whisk constantly, until thermometer reaches 240 degrees. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan. Let cool. Sprinkle caramel with sea salt. Cut into 3/4 inch pieces and wrap individually in parchment paper. Caramels can be made 2 weeks ahead. Store in airtight container and at room temperature. Makes about 100 caramels.
Whipped Cream
I can’t stand that whipped topping stuff you find in the freezer section of the grocery store or that stuff that comes from a spray can. It’s so much better to make the real thing to top your awesome holiday desserts. Here is a super easy Whipped Cream recipe along with some helpful tips.
Whipped Cream Recipe
INGREDIENTS
1 Pint Organic Whipping Cream
1 Teaspoon Vanilla Extract
2 Tablespoons Sugar
For Spiced Whipped Cream add 3/4 teaspoon cinnamon.
For Maple Whipped Cream substitute 3 tablespoons maple syrup for sugar.
Chill all of the ingredients. Beat cream, slowly at first, until consistency is thick, oft and fluffy, or until soft peaks begin to form. Gradually blend in sugar, any spices, and vanilla, and beat until stiff peaks form. Do NOT over-whip.
Important Basics
*Use a deep/tall bowl, 2-quart or larger bowl. Cream doubles in volume when whipped, and a tall bowl reduces splatter.
*Use a whisk, handheld mixer, or standing mixer.
*Adding sweetener and spices is optional.
*Adding a small pinch of salt added to the cream at the beginning helps the whipping process but is optional.
*Cream whips best when it is cold. Keep your cream as cold as possible.
*Use a chilled bowl. Refrigerate for at least 15 minutes. Metal bowls get colder than glass bowls.
*Chill your whisk or beaters as well. Warm metal will transfer its heat to the cream.
*If your kitchen is warm, you may want to keep the bowl in a larger bowl of ice water during and after the whipping process. If winter you may want to work in front of an open window.
*Whipping cream can be quite messy as cream splatters, especially when using an electric mixer. To reduce splatter, start out slow, and gradually increase speed. As cream thickens, its tendency to splatter is reduced.
*Some chefs prefer to use powdered sugar, because the finer texture dissolves in the cream more readily than granulated sugar. Either granulated or powdered sugar will work, as will other sweeteners. Think maple syrup!
*Adding sugar too early in the whipping process will reduce the volume of whopped cream. For maximum whip, wait to add your sweetener, vanilla, and any spices until after the texture starts to thicken and soft peaks form. Add them slowly, from the side of the bowl.
*Whipped cream is ready when the cream forms stiff peaks. The process takes several minutes working with a whisk (depending on cream temperature and your technique), but be careful if using and electric mixer because it works quickly.
*Over-whipped cream will separate and turn to butter, which is delicious on toast, but not a topping for your desserts. If you catch the cream when it’s just starting to curdle, you may be able to salvage it by adding more cream and whisking by hand.
*If possible, whip the cream immediately before using. If not, or if you have leftovers, you can cover and refrigerate whipped cream for up to 24 hours. If the cream separates during storage, simply beat or whisk until cream has incorporated again. You can also revive tired whipped cream that has been sitting out by putting it in the freezer for 1/2 half hour or so, or twice as long in the fridge. Remove and rewhip.
Chocolate Peanut Clusters
I’m amazed at how simple these chocolate nut clusters are to make. They are great to give as gifts or to bring out after holiday meals. If you don’t have a double boiler then use a metal bowl over hot water.
INGREDIENTS
1 Pound Chopped White Candy Coating
12 Ounces Semisweet Chocolate Chips
16 Ounces Dry Roasted Peanuts (Salted or Unsalted)
Line baking sheets with parchment paper. In a double boiler or metal bowl over hot water, melt the candy coating and chocolate chips. Stir until nice and smooth. Remove from the heat and stir in the peanuts. Drop by rounded teaspoonfuls onto parchment paper lined baking sheets. If you don’t have parchment paper then waxed paper will work fine for this recipe. Place into the fridge for 20 minutes until set. Store in airtight containers. Makes about 2 1/2 pounds.
White candy coating is a vanilla flavored product that melts easily and then sets firmly and quickly creating a glossy finish. It comes in either a solid block or a package of small thin wafers or discs. White candy coating is NOT the same as white chocolate.
Pie Crust
Pie Crust, Pie Crust, Pie Crust!!! Even the most experienced chefs can be intimidated by making pie crust. Here is a good basic single pie crust recipe along good tips to help with pie crust problems.
Single Pie Crust
INGREDIENTS
1 1/4 Cups Unbleached Flour
1/2 Teaspoon Salt
1/3 Cup Shortening or Cold Butter
4 Tablespoons Cold Water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond the edge of the plate; flute the edges. Fill or bake shell according to recipe directions.
Keep Dough Cold & Butter Chunky: If you would like a flaky crust, then keep the butter from melting into the dough before baking. The bits of butter should be about pea size and should melt in the oven, which creates flakey pockets. If dough appears to be too soft when you’re working with it, then place it in the fridge for 15 to 20 minutes. When rolling dough out you should see “veins” of butter running through it.
From The Center Outward: It is so much easier to roll dough into a circle if you work from the center out to the edge in all directions. Give it a try and you’ll see how much easier it is.
Don’t Work It To Death: Make sure not to overdo it. When you overwork the dough and are using too much flour your crust can become tough and dry. Keep a light hand with both flour and rolling. Roll just enough to reach your desired size and use only enough flour to keep the dough from sticking to the counter.
Pie Crust Bag: What’s this? A pie crust bag is a handy tool that takes the strain out of rolling by providing a non-stick round frame for the dough as you roll it out. This allows you to use less flour and avoid shaggy edges. Just put your chilled dough in the bag, zip it up, roll it out, and then transfer it to your pan. The bags come in different sizes for regular and deep-dish pies are available from many online stores.
Those Pesky Edges: Crimp or flute the edge of a double crust pie. This seals the dough and keeps the filling from leaking out during baking. Even on a single crust pie, crimping can create a helpful dam effect. There are many good techniques, but my favorite is the basic pinch by pinching the dough around the index finger of one hand using the thumb and forefinger of the other.
Store Bought Dough: When all else fails or if you’re short on time you can always cheat and use ready-made dough. I’ll never tell!
Rum Pecan Pie
While Pecan Pie is not my favorite I certainly appreciate a good one. I added dark rum, which I believe, improves the basic traditional Pecan Pie. Growing up in the Midwest we always had three traditional pies for Thanksgiving and Christmas: Pumpkin, Apple, and Pecan. Try my Pecan Pie for your holiday dinner. It just may become everyone’s favorite pie.
INGREDIENTS
1 Single Pie Crust
1 Cup Pecan Halves
2 Tablespoons Melted Butter
1/2 Teaspoon Kosher Salt
1 Cup Sugar
1 Cup Dark Corn Syrup
2 Tablespoons Dark Rum
1 Teaspoon Vanilla Extract
3 Lightly Beaten Large Eggs
Whipped Cream For Garnish (Optional)
Preheat oven to 400 degrees. You can use premade pie crust or make your own (see below for pie crust recipe). Transfer pie crust to a 9 inch pie plate. Crimp the edges of the dough with your fingers and use the fork to prick the bottom of the dough in several spots. Place in the fridge for about 30 minutes. Remove from fridge and cover prepared pie shell with parchment paper. Make sure to leave a bit of an overhang and add enough pie weights or dried beans to cover the bottom of pie crust. Place in oven and bake for 15 minutes. Remove from oven and remove parchment paper and weights. Place back in oven and bake for another 5 minutes. Remove from oven and let cool completely. Set aside. Turn oven down to 350 degrees. In a medium-size bowl combine pecans with 1 tablespoon butter and kosher salt. Spread pecan mixture onto a parchment paper lined baking sheet. Toast for 10 minutes. Remove from oven and set aside to cool. Meanwhile, in a medium-size bowl combine sugar, corn syrup, rum and vanilla extract and remaining butter. Stir in eggs. Add toasted pecans. Pour filling into cooled piecrust. Place in oven on bottom rack and bake for 50 to 60 minutes until center of pie feels gelatin-like when pressed with back of a spoon. Remove from oven and transfer pan to wire rack to cool. Serve with whipped cream if you lie. Makes 1 pie.
Pie Crust
INGREDIENTS
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 1/2 Sticks Cold Butter (Cut Into Small Pieces)
5 To 7 Tablespoons Ice Water
In a large-size bowl, combine flour and kosher salt. Add cold butter, cut into small pieces; using your fingers, cut into butter until mixture resembles grated Parmesan. Add 5 to 7 tablespoons ice water, a tablespoon at a time, while mixing with you’re your fingers, until dough holds together in a ball. Turn dough out onto floured piece of wax paper. Sprinkle more flour onto dough, cover with a second piece of wax paper, and place on baking sheet. Place in fridge for at least 2 hours or up to overnight. When ready to use, remove dough from fridge and let sit, covered, at room temperature for 30 minutes.
Traditional Pumpkin Pie
According to a recent survey Pumpkin Pie wins out when it comes to the Thanksgiving pie favorite. 2nd place goes to Apple Pie and the 3rd place goes to Pecan Pie. I have to admit that I like Pumpkin Pie over apple and pecan although I’ve never turned any of them down. Here is a nice Traditional Pumpkin Pie recipe to get you started on the upcoming Thanksgiving cooking fun.
INGREDIENTS
1 1/2 Cups Pumpkin Puree
2 Large Eggs
1 Cup Whole Milk
1/2 Cups Pure Maple Syrup
1 Tablespoon Unbleached Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Kosher Salt
1 (9 Inch) Piecrust
Sweetened Whipped Cream Spiked With Bourbon (Optional)
Preheat your oven to 350 degrees. Place piecrust into pie pan. In a medium-size bowl whisk together pumpkin and eggs. Blend Well. Add milk, maple syrup, flour, cinnamon, ginger, and kosher salt. Whisk to blend well. Pour filling into piecrust. Bake pie for 55 to 60 minutes until center is just set. Remove from oven and let cool. Serve with shipped cream spiked with bourbon if you want. Serves 8
Smoocharoo Cookies
Give your cookies a cuddle and a kiss. These cookies are great holiday or anytime cookies. I like these cookies soft, but if you like a crisp cookie then keep them in the oven a minute or two longer.
INGREDIENTS
3/4 Cup Shortening (I found a good shortening in the natural foods section)
1 1/4 Cups Light Brown Sugar (Firmly Packed)
2 Tablespoons Milk
1 Tablespoon Vanilla Extract
1 Large Egg (Room Temperature)
1 3/4 Cup Unbleached Flour
1 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
10 Ounces Mini Kisses (I used Hershey’s Brand)
Preheat your oven to 375 degrees. In a large-size bowl beat together the shortening and brown sugar with an electric mixer on a medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, kosher salt and baking soda. Blend in mini kisses. Drop by rounded tablespoonful two inches apart onto parchment paper lined baking sheets. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Remove from oven and cool for 2 minutes on baking sheets. Transfer cookies to cooling racks. Makes about 3 dozen cookies.
