Hey peeps! Merry Christmas! (Not YET. but soon!) Welcome to MY Personal Blog! Feel free to add comments too! Enjoy!- Elixa :o)
Hey everyone! HUGE event in my life and on this website is coming up and that is two things: (1) Christmas! DUH! (2) NEW YEARS! But sadly, there is no Christmas Party on iElixa this year, but.... with our team's thinking, we've decided to instead have the first ever New Years Party! Be sure to come on the very first day of January and get ready to party!- Elixa ;0
Hey you guys! Since we're getting into season, I have a little something for you guys to enjoy..... Gingerbread Cookies. Here my recipe:DirectionsThis recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception. IngredientsThe foundation: 1 1/2 sticks lightly salted butter, softened 1 2/3 cups sugar 1 orange, zested The dry ingredients: 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground dry ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt The wet ingredients:2 eggs 1/2 cup dark molasses 1 lemon, juiced Easy Orange Frosting, recipe followsIn the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.In another bowl, whisk together the eggs, molasses and lemon juice.Preheat the oven to 350 degrees F.When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes. Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.Why not have a little frosting on your gingerbread?Easy Orange Frosting: 1 cup powdered sugar Finely grated zest of 1 orange 1 to 2 tablespoons freshly squeezed orange juice 1/2 teaspoon orange liqueur 1/4 teaspoon light corn syrup In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.The Variation:I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling... Enjoy and Good Luck!- Elixa ;o)
Hey everypeeps! Again, I just HAVE to give you another of my recipes for Christmas holidays! This time.... its Chocolate Chip Cookies! Here you go:DirectionsThis recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception. IngredientsThe foundation: 1 1/2 sticks lightly salted butter, softened 1 2/3 cups sugar 1 orange, zested The dry ingredients: 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground dry ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt The wet ingredients:2 eggs 1/2 cup dark molasses 1 lemon, juiced Easy Orange Frosting, recipe followsIn the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.In another bowl, whisk together the eggs, molasses and lemon juice.Preheat the oven to 350 degrees F.When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes. Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.Why not have a little frosting on your gingerbread?Easy Orange Frosting: 1 cup powdered sugar Finely grated zest of 1 orange 1 to 2 tablespoons freshly squeezed orange juice 1/2 teaspoon orange liqueur 1/4 teaspoon light corn syrup In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.The Variation:I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling... ENJOY PEEPS!- Elixa :o))
Hey guys! I just want to say that just in case you didn't know, I did not make up these recipes myself! I got a little help off the web and other places!
Hey! I have ANOTHER recipe! Sorry fpr the recipes, but it' just so much fun to make! Here it goes:IngredientsGingerbread:16 ounces unsalted butter (2 sticks), softened 1 1/2 cups packed light brown sugar 2 eggs 1 cup dark molasses (not blackstrap) 1 teaspoon pure vanilla extract 6 1/4 cups cake flour 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon salt Gingerbread House Templates, recipe follows Royal Icing:3 cups confectioners' sugar, plus more as needed 2 egg whites* Assemble and Decorate the House:Heavy cardboard base for the house Pastry bag with a medium plain tip and a small plain tip Frosted shredded mini-wheats for the roof, as needed Mini tootsie rolls for a fence, as needed White Hershey Kisses for roof top spikes, as needed Small candy canes for a lamp post outside the door, as needed Granulated sugar for snow drifts, as needed Necco Wafers for a cobblestone path, as needed 3 large marshmallows, for snow man Pretzel sticks, for snowman arms, as needed 2 whole cloves, for snowman eyes Graham crackers to build a shed, as needed Assorted candy such as gum drops, peppermint drops, M & M's, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers DirectionsIn a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.Preheat the oven to 350 degrees F and grease 2 cookie sheets.On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below). Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely. Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency. Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting).Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want.*RAW EGG WARNINGFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Gingerbread House Templates:Brown paper bags, as neededYou'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need:Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.One door: 2 1/2 inches high by 1 1/2 inches wide.- Elixa the Gingerbread ;o)
OMG! The funniest thing happened just now! OK... HERE IS GOES.... I got a forwarding email that my friend sent to me that said "I'm Moving to Brazil!" and I opened it. DUH! I would hate it if it ever happened. And when I scrolled down to the bottom of the page it said "JUST KIDDING! It's preety funny how you opened this b/c..." and then it gives you a whole bunch of good luck points if you change the subject (E.G. "I'm Moving to England!") in the next 143 minutes. And I changed it to England. And 2 minutes later, my cousin, who was downstairs on her laptop (by the way, I was upstairs in my room) got my email, b/c DUH I sent it to her. And then my sister comes up and askes "Why did you send an email saying you were moving to England and will be gone by January 10?" And I'm just cracking up! I tell her that I erased the forward tags on the subject to make it look real and at the bottom of the page it says "Just Kidding etc...." and I hear my cousin going "OHHHHHH". So hilarious! Anyways, yep that was that. See you around.- Elixa the Joker
Hey you guys! Heres a quick, easy, and the last minute holiday treats if you every forgot to make them. This is called the Peppermint Bark. Enjoy:IngredientsCrushed candy canes, to yield 1 cup 2 pounds white chocolate Peppermint flavorings, optional DirectionsPlace candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) Easy and Quick right?- Elixa the Candycane
Hey- I'm not even going togreet you anymore. I'm kidding. But I'm really not cause I have to type alot of recipes out for you. This is called Christmas Apple Pie:Ingredients2 pounds pate sucre, recipe follows 5 pounds (about 10 large) pippin or Granny Smith apples 6 tablespoons (3 ounces) unsalted butter 1 cup sugar 1/4 cup plus 1 tablespoon Calvados 1 tablespoon brandy 2 tablespoons heavy cream 2 ounces (about 1/4 cup) chopped dried prunes 1 1/2 ounces (about 1/4 cup) chopped dried apricots 1 ounce (about 1/4 cup) chopped dried figs 1 tablespoon lemon juice 2 teaspoons ground cinnamon 1 teaspoon lemon zest 1 teaspoon orange zest 1/2 teaspoon freshly grated nutmeg 1 egg white, very lightly whisked 1 1/2 tablespoons crystallized sugar DirectionsDivide the pastry into 2 parts, one a little larger than the other. Wrap the larger piece in plastic wrap and reserve. On a lightly floured surface, roll the smaller piece into a round, 1/8 to 1/4-inch thick, large enough to overlap a 10 by 2-inch pie plate. Arrange in the pie plate and even with a sharp knife, leaving about a 1/2-inch overhang. (Add the trimmings to the reserved dough). Tuck the overhang back under, making a slightly thicker edging. Chill for 30 minutes. If using a glass pie plate, remove from the refrigerator 15 minutes before filling.On a lightly floured surface, roll out the reserved piece of dough into a 12-inch square, about 1/4-inch thick. Cut out a piece of cardboard, 1/2-inch wide and 10 or 12 inches long. Wrap the strip in plastic wrap and use as a guide. With a sharp knife or a pastry cutter, cut the dough into 20 (1/2-inch) strips. Lay 10 strips vertically on the back of a large baking pan, leaving a very small space between strips. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (It's easier to weave if the dough is not too firm, but it can't be too soft, either. If it's too soft, refrigerate for a little while and then continue). To weave, turn back every other strip of dough (1, 3, 5, etc.), lay a horizontal strip across, as close to the top as possible, and return the turned-back strips to the original length.For the next row, alternate the strips that you turn back (2, 4, 6, etc.) and again place a horizontal strip across, close to the first strip. Repeat this procedure until all the strips are used. Refrigerate just until firm. Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed. (Excess dough can be wrapped and refrigerated or frozen for future use).Peel, core and quarter the apples. Cut into 1/4-inch slices. In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in each skillet, depending upon how many you use) and brown. The butter will have a slightly nutty aroma. Divide the apples, arrange in the pans, and coat with the butter. Sprinkle in the sugar and over medium-high heat, saute the apples until lightly caramelized and tender, 15 to 20 minutes, turning often so that the apples cook evenly. Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off. Pour in the cream and stir through. Transfer and spread over a large baking tray to cool.Preheat the oven to 400 degrees F.Warm the remaining 1/4 cup Calvados. Combine the chopped prunes, apricots, and figs in a small bowl. Pour the Calvados over and let plump.In a large bowl, combine the cooled apples and the plumped dried fruit. Stir in the lemon juice, cinnamon, lemon and orange zests, and nutmeg, and mix well. Spoon the filling into the prepared pie plate. Using a wide spatula, carefully transfer the 9-inch latticework circle and arrange on top of the filling. Brush the latticework with egg white and sprinkle with the crystallized sugar. Bake 30 minutes, turn the oven down to 350 degrees F and bake 35 to 40 minutes longer, until the crust is golden brown. Cool on a rack. Serve warm. PATE SUCRE:2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks 1 or 2 tablespoons heavy cream In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.Yield: Makes 1 1/2 pounds or 2 (9-inch) tart shells - Elixa ;o)
This is called Cranberry Harvest Muffins:Ingredientsnocoupons3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 1/4 cups whole milk 2 extra-large eggs 1/2 pound unsalted butter, melted and cooled 1 1/2 cups coarsely chopped fresh cranberries 1/2 cup medium-diced Calimyrna figs 3/4 cup coarsely chopped hazelnuts, toasted and skinned 3/4 cup brown sugar, packed 3/4 cup granulated sugar DirectionsPreheat the oven to 375 degrees F.Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean. - Elixa, Red as a Cranberry :O)
This one is called Pear Cranberry Pie:IngredientsFor the crust:6 ounces unsalted butter, cut into 1/2-inch pieces 2 ounces vegetable shortening, cut into 1/2-inch pieces 5 to 7 tablespoons cranberry juice 12 ounces all-purpose flour, about 2 3/4 cups, plus extra for dusting 1 teaspoon table salt 1 tablespoon granulated sugar For the filling:3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou 1/2 cup sugar, divided 6 ounces dried cranberries 3 tablespoons tapioca flour 2 tablespoons cranberry jam 1 tablespoon cranberry juice 2 teaspoons freshly squeezed lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground nutmeg DirectionsFor the crust;Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. For the filling:Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg. For assembling and baking the pie:Preheat oven to 425 degrees F. Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature. - Elixa, Sweet as a Pear ;o)
This is called Pecan Pie:IngredientsDough:1 1/4 cups all-purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter (1 stick), diced 1 large egg, lightly beaten Flour, for rolling the dough Filling: 5 tablespoons unsalted butter 1 cup packed light brown sugar 3/4 cup light corn syrup 1/2 teaspoon fine salt 2 cups chopped toasted pecans 1 to 2 tablespoons bourbon 2 teaspoons pure vanilla extract 3 eggs, lightly beaten DirectionsMake the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature. Note: Very simple for ingredients, mainly for the main ingredient, Pecans, can go anywhere to buy them for a very low and cheap price.- Elixa ;o)
OK.... This may not be Halloween buy pumpkin can be served in any holiday right? This is called Apply Butter Pumpkin Pie. And I know the title does not make sense and that I should have commas but oh well! Here it is:Ingredients1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish DirectionsPreheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes:-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.-A tasty topping for this pie is praline pecans.- Elixa :o)
This one I would use for New Years: New and Updated: Coconut Cream Pie: Easy and Quick: 5 MinsIngredientsCaramel Sauce: 3/4 cup sugar 3 tablespoons water 1/2 teaspoon lemon juice 1/2 cup coconut milk Pie:3/4 (13.5-ounce) can (about 1 cup) coconut milk, reserve remaining for caramel sauce 1 cup milk 1 (3.4-ounce) box vanilla instant pudding 1 (9-inch) pre-made store brand Graham cracker pie crust 1 cup (1/2 pint) heavy cream 3 tablespoons confectioners' sugar 3 tablespoons sweetened flake coconut, toasted, for garnish DirectionsFor Caramel Sauce:In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator. For Pie:In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat. Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce- Elixa, Hairy As A Coconut :O)JUST KIDDING!
The next one here has a tastey, delightful, drooling, and surprising name. It's called: Balsamic Chocolate Truffles:Ingredients8 1/2 ounces dark chocolate, chopped (recommended: Valrhona) 1/4 cup cream 2 teaspoons balsamic vinegar 1/2 cup cocoa powder DirectionsMelt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package. Note to the Cook:Powdering chocolate may get messy.- Elixa ;o)
This one I really recommend if you like cheesecake and candycanes. Its called: Chocolate Cheesecake Candycane Bars:IngredientsCrust:20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon ground coffee beans 1/4 teaspoon fine salt Filling:8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, room temperature 2/3 cup sugar 1/2 cup sour cream 2 large eggs, room temperature Glaze:4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon light or dark corn syrup 2 tablespoons sour cream, room temperature 1/2 cup crushed candy canes (see Cooks Note) DirectionsPreheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth. Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to 5 days.Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so. - Elixa, The CandyGirl :o)
These are called Candy Cane Cookies. Pretty cool right? But its true. Using you imagination and creation makes anything possible! Here you go:Ingredients1 box sugar cookie mix 1/2 stick butter, melted 1 egg 1/3 cup softened cream cheese 1/2 cup all-purpose flour, plus additional for surface Red food coloring 1 1/2 teaspoons peppermint extract DirectionsPreheat oven to 325 degrees F.In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving. - Elixa :o)
This is basically for Christmas and New Years, but I recommend New Years. If your tired of eating desserts heres something new, its called Winter Vegetable Stew:Ingredients1 white or cheese pumpkin, about 6 pounds 1/2 cup spice mixture, recipe follows 1 to 2 tablespoons extra virgin olive oil 2 ounces thinly sliced leeks 5 ounces cipolinni onions, roasted then peeled 5 ounces red pearl onions, roasted then peeled 1/2 teaspoon freshly grated nutmeg 1/2 jalapeno pepper, seeded and finely minced 3 toasted cinnamon sticks 12 to 15 ounces peeled butternut or other squash, cut into 1-inch cubes and roasted 20 minutes in a preheated 350 degree F oven 4 ounces peeled rutabaga, cut into 1-inch cubes and roasted 30 minutes 4 ounces peeled turnip, cut into 1-inch cubes and roasted 15 to 20 minutes 4 cups squash sauce, recipe follows 2 large Peruvian potatoes, steamed, peeled and cut into 1-inch cubes 3 to 4 large Yukon gold potatoes, steamed, peeled, and cut into1-inch cubes 1/4 cup coarsely chopped fresh herbs DirectionsCut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie. Spice Mix:2/3 cup ras el hanout 1/4 cup raw cane sugar 1 tablespoon kosher or coarse sea salt Freshly ground black pepper Combing above ingredients in a medium bowl and mix well. - Elixa ;o)
This is called the Meyer Lemon-Cranberry Bundt Cake:IngredientsFor the Cake:3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan 3 cups cake flour, sifted, plus more for the pan 1 12-ounce bag fresh or frozen cranberries, thawed if frozen 2 1/2 cups granulated sugar 6 tablespoons whole milk 4 large eggs plus 2 egg yolks 2 teaspoons vanilla extract 2 tablespoons finely grated Meyer lemon zest 1 1/2 teaspoons baking powder 1/2 teaspoon salt For the Syrup and Glaze:1/4 cup granulated sugar 1/2 cup plus 2 tablespoons Meyer lemon juice 1 1/2 cups confectioners' sugar DirectionsPrepare the cake: Butter and flour a 10-cup fluted Bundt pan.Heat the cranberries in a pot heat the cranberries until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely. Position a rack in the middle of the oven and preheat to 350 degrees F.Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside. Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake. - Elixa :o)NOTE: May be last recipe! Finally! BUT NEVER LAST POST!
3 more days until Christmas! Can't wait for New Years' too!P.S. Remember the New Years' Party coming up! Be sure to come on January 1st!- Elixa :o)
Hey Elixa. Just have a quick question to ask about the Gingerbread House. Are you allowed to put jelly beans or gum drops on the house to decorate it?- Lili
Hey Lili. Just got your email. Sure. You can always add extras, Use you imagination and you can create great creations!- Elixa ;o)
Thanks a whole bunch!- Lili
Huge weather event here: 2:10 - 2:20 PM:Its just cloudy and hasn't rained yet. Suddenly theres a big BOOM and a whole bunch of mini hail peices come flying down. We quickly go outside to catch one, and I'm the first one out. I try but I'm too afraid I'll get hurt, it's true, no joke. But right when I was about to reach out, a big flash of lightning comes, making the hail turn to big blobs of raindrops. So we go back inside for cover. It just keeps on raining and raining until 2:20 PM, when suddenly it just stops. Weird, right?So ya, thats my story, I don't know why I put it on here but it called "Things Going On In My Life".See ya later!- Elixa |:(
Hi! It's me again, Lili. I have another question. Where can you get "red pearl onions"?- Lili
Hmm... red pearl onions.... they can be basically found at general stores such as Walmart. They should be in the stores because red pearl onions are in this season.I hope that really helps! If not, I have no other clue of where you can find them. Sorry! ;|P.S. If you can't find them anywhere, just use regular onions. I'm sure it'll taste the same as the red pearl ones.- Elixa :o)
Thanks! I'm sure the regular white onions will be the same too.- Lili
Nice one info, thanks
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