Candy Cane Cookies (Family)

These Peppermint & Coconut Cookies

are one of my favorite Christmas treats.

Ingredients:

1 1/2 cups butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 teaspoons peppermint extract

4 cups all purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

2/3 cup flaked coconut

2 teaspoons red food coloring

Method:

Cream together the butter and sugar. Beat in the eggs and extracts. Sift together the flour, salt and baking powder. Stir into the creamed mixture. Divide the dough in half. (Half equals 21 1/2 ounces.) Stir coconut into one portion. Blend the food coloring into the remaining dough. Cover and chill for 30 minutes or overnight.

Preheat oven to 375*. Divide each dough into 60 balls. (Keep 3/4 of each dough chilled until ready to use.) With hands, roll each ball into a 5 inch rope. For each cane, pinch together one end of a red rope and one end of a white rope. Twist the ropes together and pinch together remaining ends. Place on an ungreased or parchment lined baking sheet; curve to form a cane. Repeat with remaining balls. Bake for about 10 - 15 minutes. Makes 5 dozen.

Store in an airtight container in the refrigerator.

German Stollen Cake, Candy Cane Cookies,

Gourmet Chocolate Fudge & Pecan Cookies

and Chocolate Mint Cookies.

Note: When my children were younger, every year, I hosted a Saint Nicklaus party. Everyone who attended brought their favorite holiday cookie or candy. One year, my neighbor, Patrice, brought a tray of these cookies. Thankfully, she was nice enough to share the recipe with me!

Slow Cooker Asian Chicken With Mushrooms

Asian Chicken & Mushrooms on rice.

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/4 teaspoon dried red pepper
3/4 cup brown sugar
3/4 cup low sodium soy sauce
3/4 cup water
1 tablespoon dried chives
8 ounces sliced mushrooms

Method:
Cut the chicken into thin strips. 

Put the chicken strips and cornstarch into a zipper storage bag. Shake until all of the chicken is well coated.
Add the oil, garlic, onion, pepper, brown sugar, soy sauce, water and chives to a slow cooker.

Stir to mix. Add the chicken and stir to cover all of the chicken in the sauce.

Stirred and ready to cook.

Cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until fully cooked and tender. During the last hour of cooking, stir in the sliced mushrooms. Serve over rice. Makes 4 to 6 servings.

Note: Serve with steamed vegetables or a salad made with shredded coleslaw mix & an Asian style dressing. If desired, garnish with chopped peanuts.

Irish Chocolate Cupcakes With Guinness and Irish Cream Liqueur

A Delicious, Moist & Flavorful Grownup cake.

Ingredients:
cake:
1 cup butter
1 cup Guinness Stout beer
2/3 cup cocoa powder
1 cup packed dark brown sugar
2 cups all purpose flour
1 cup granulated sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
24 cupcake liners
frosting:
3/4 cup butter, at room temperature
3 1/2 cups powdered sugar
1/4 cup Irish Cream Liqueur
2 tablespoons heavy cream
pastry bag
large star tip
Irish chocolate sauce:
1/3 cup Irish Cream Liqueur
1/4 cup cocoa powder
1/4 cup light corn syrup
1/3 cup semi-sweet chocolate chips

Method:
In a saucepan, over medium heat, warm the butter, Guinness, cocoa and brown sugar. Whisk until melted and blended. Remove from heat and let cool to almost room temperature.
Preheat the oven to 350*. Place cupcake liners in muffin pans. In a large bowl, sift together the flour, granulated sugar and baking soda. Add the cooled Guinness mixture to the dry ingredients. Beat on low speed, to moisten, and then on medium speed for one minute. Add the eggs and sour cream. Beat on medium speed for another one to two minutes, until well blended. (The batter will be slightly runny.)

cake batter

Divide the batter evenly between the paper cupcake liners. (about 2/3 full) Bake for 20 minutes or until a toothpick inserted in the center of a cake, comes out clean. Cool in pan for 5 minutes and then cool completely on a cooling rack.

cooling cakes

Make certain that the cupcakes are completely cooled before frosting.
To prepare the frosting, cream the butter until it is light and fluffy. Add half of the powdered sugar. Beat on low speed until the sugar is slightly blended. On low speed, beat in the remaining powdered sugar. (The frosting will be dry at this point.) Add the liqueur and cream. Beat at medium speed for 2 to 3 minutes. Transfer to the pastry bag and decorate the cake tops with frosting stars or swirls.
To prepare the chocolate sauce, Whisk together the liqueur, cocoa and corn syrup to a small sauce pan and heat to a boil, over medium heat. Once it boils, reduce the heat and simmer for approximately 3 minutes. Remove from heat and stir in the chocolate chips until they are melted. Drizzle over the tops of the frosted cakes.

Frosted cakes with Irish Chocolate Drizzle.

Note: Green sugar sprinkles can be added to decorate these cakes, if desired, for Saint Patrick's Day.

Happy Birthday!

Kahlua Martini Cupcakes

A decadent, grownup cupcake!
(With a very low sugar icing.)

Ingredients:
cake:
1/2 cup + 2 tablespoons butter, softened (150 grams) 
1 cup + 2 tablespoons packed dark brown sugar (200 grams)
4 medium eggs
2 cups self rising flour (220 grams) OR 3 teaspoons baking powder, 1 teaspoon salt and enough flour to measure 2 cups
rounded 1/2 teaspoon baking powder
6 tablespoons (1/4 cup + 2 tablespoons) Kahlua (100 ml)
2 tablespoons vodka (30 ml)
2 teaspoons coffee extract
16 paper cupcake liners
syrup:
2 tablespoons strong hot coffee (30 ml)
2 teaspoons sugar
2 tablespoons kahlua (30 ml)
2 teaspoons vodka
icing:
3 tablespoons all purpose flour
6 tablespoons (1/4 cup + 2 tablespoons) full fat milk or half & half (100 ml)
1/4 cup kahlua (60 ml)
10 tablespoons butter, softened (130 grams)
2/3 cup caster (superfine baker's) sugar (130 grams) **see notes
pastry bag
large star tip
16 chocolate covered coffee beans (optional)

Method:
Preheat oven to 350*. (180*C) Line muffin pans with 16 paper cupcake liners. 
Beat the butter and brown sugar, with an electric mixer, until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the dry ingredients and beat just until combined. Add the kahlua, vodka and coffee extract, mixing just until blended. 
Divide the batter evenly between the cupcake liners. (about 2/3 full) Bake for 20 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove from pans to wire racks to cool completely.

cakes cooling on rack

To make the syrup, dissolve the sugar in the hot coffee. Stir in the kahlua and vodka. Brush the tops of the cakes with the syrup.
To make the icing, in a small saucepan, whisk together the flour, milk and kahlua until smooth. Place over a medium-low heat and whisk continuously until the mixture has thickened into a very thick paste. Scrape the paste into a small bowl, cover with plastic wrap, pressed directly onto the surface. Refrigerate until completely chilled. Beat the butter and baker's sugar for several minutes,until the sugar is dissolved and the mixture is extremely light and fluffy. Beat in the chilled paste a little at a time, beating well after each addition, until all of the paste is mixed in. (Please resist a temptation to add any extra liquid to the icing, because doing so may cause it to split.) Transfer the icing to the pastry bag. Pipe dollops or swirls of icing onto the top of each cake. If desired, garnish each cake with a chocolate covered coffee bean.

cakes with icing and garnish

Note: I had to visit 3 stores before I found baker's ultrafine sugar (by C & H). If you cannot find C & H , or another brand, of Baker's sugar at your grocery store, you can make your own, by placing in a food processor for several minutes. It should be processed until it is finer and a little powdery, somewhat like very fine sand. 

Lunchbox Salad ~ Salad To Go ~ Salad In A Jar

If you want to pack a salad for lunch,
or bring individual salads to a picnic,
try "Salad In A Jar."

Ingredients:
2 to 4 tablespoons dressing**

2 to 4 tablespoons shredded carrots (optional)

5 cherry tomatoes

1/2 cup chopped or sliced cucumbers

1 tablespoon sunflower or pumpkin seeds
1/8 to 1/4 cup toasted pecans or almonds***

1 sliced or chopped hard boiled egg

1 to 1 1/2 cups baby spinach, shredded cabbage or salad mix

Large Mason jars or recycled pickle jars

Method:

It is important to layer the ingredients, in the jars, from bottom to top,  

in the order they are listed. (Always with the dressing on the bottom.)

Store in fridge for up to a week

When ready to eat, shake the jar. Empty onto a plate, or eat from the jar.

**Here is my favorite, super easy, 5 minute recipe for bleu cheese (or feta cheese) dressing: 

https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

***Please click on the link below, to view the recipe for Toasted Pecans:
https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Note: You can add chicken, bacon, taco meat, cheese, sliced onions, chopped celery or whatever veggies and greens you prefer.

Sofrito (Fresh Puerto Rican Sauce Base)

Sofrito Seasoning is a foundational seasoning
 used in Puerto Rican, Latin and Caribbean Cuisines.

Ingredients:
1 green bell pepper, seeded and chopped (I do not like green bell peppers, so I use a yellow or orange one, instead.)
1/2 red bell pepper, seeded and chopped
5 aji dulces peppers, tops removed, or other small sweet peppers 
1 1/2 medium tomatoes, chopped
2 onions, cut into large chunks
1 1/2 medium heads of garlic, peeled
25 cilantro sprigs, stems & leaves
1 teaspoon corriander
1 teaspoon salt
1 1/2 teaspoons black pepper.

Method:
Place the peppers, tomatoes, onion and garlic in a food processor and pulse to chop. Add the cilantro and spices. Process until the mixture is the consistency of semi-chunky salsa. (Should not be watery.) Divide the mixture into the sections of an ice cube tray to make 2 - 3 tablespoon portions. Freeze. 

Portions ready to go into the freezer

Remove the individual portions and place in a freezer storage bag or container. Use this flavorful mixture as a foundation for stews, soups, bean and rice dishes, or add to guacamole, eggs, steak and vegetables.

Notes: 
Use in a crockpot with  beef,  pork or chicken, broth and some chopped red onions to make shredded meat for tacos, tostadas, nachos, burritos, enchiladas, quesadillas and omelets.

Nurnberger Lebkuchen Christmas Cookies

One of my very favorite Christmas cookies!

In Nurnberg, Germany, Christmas baking begins in November, because these special cookies need to "age" for several weeks. After they mellow, they become delicious, soft and chewy. 

Ingredients:

1 cup honey

3/4 cup firmly packed dark brown sugar

1 egg, lightly beaten 

1 tablespoon lemon juice

1 teaspoon grated lemon peel

2 1/3 cups all purpose flour

1 teaspoon cinnamon

1/2 teaspoon each ground allspice, cloves and nutmeg 

1/2 teaspoon each salt  and baking soda

1/3 cup finely chopped candied citron

1/3 cup finely chopped almonds

Approximately 24 candied cherries, cut in half

6 to 8 ounces whole blanched almonds

1 cup powdered sugar

5 tablespoons rum or 5 tablespoons water mixed with 1/2 teaspoon rum extract
parchment paper

Method:

Heat honey in a small pan over medium-high heat just until it begins to bubble. Remove from heat and let cool slightly. Stir in sugar, egg, lemon juice and lemon peel. Let cool to lukewarm temperature.

In a large mixing bowl, sift together flour, cinnamon, allspice, cloves, nutmeg, salt and baking soda. Add honey mixture, citron, and chopped almonds. Stir until well blended (dough will be soft). Cover tightly with plastic wrap and refrigerate for at least 8 hours or for up to 2 days.
Preheat oven to 375*. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. On a heavily floured surface, roll out dough with a floured rolling pin to a thickness of 3/8 inch. Cut dough with a 2 1/2 inch round cookie cutter. Place cookies 2 inches apart on baking sheets lined with lightly greased parchment paper.
Press a cherry half into the center of each cookie. Surround with 3 almonds arranged like flower petals. Bake for 12 to 15 minutes or until golden brown. Meanwhile prepare glaze by mixing powdered sugar with rum (or water), until very smooth. Remove cookies from oven and immediately brush glaze over tops with a pastry brush. Transfer to racks to cool. As soon as top glaze dries, turn cookies over and brush glaze over bottoms.
When cookies are completely cooled and dry, pack into airtight containers and store in frig, or at room temperature, for at least 2 weeks before serving. Store for up to 3 months, If cookies get slightly hard, add a thin slice of apple to each container. Cover tightly and store until cookies are moist again. (about 1 day), then discard apple. Makes about 4 dozen.

Cookies and a lit German Christmas Pyramid.

Notes: My sweet friend Janeice Gray gave me this recipe. She found it in a "Holiday Cookies" cookbook. It definitely is authentic and reminds me of the flavors of Christmas in Germany. 

P.S. My husband doesn't like anything that contains candied peel and gimmaces when he sees the ingredient on our kithen counter, but he really does like these cookies! So, even people who do not like candied fruits or peel, may like these Christmas cookies.

Glazed Cinnamon Swirl Coffee Cake

A delicious & moist cinnamon coffee cake.

Cake Ingredients:
3 cups all purpose flour
1/4 teaspoon salt (if using unsalted butter)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 cups milk
2 teaspoons vanilla
1/2 cup butter, melted

Topping Ingredients:
1 cup butter, softened
1 cup packed brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze Ingredients:
1 1/2 cups powdered sugar, sifted
3 tablespoons milk
1 teaspoon vanilla

Method:
Preheat oven to 350*. Lightly grease a 9 x 13 inch pan with butter. Sift the dry ingredients into a bowl. Set aside. Mix together the milk, eggs and vanilla. Stir into the dry ingredients.
Slowly stir in the melted butter and pour the batter into the prepared pan.
For the topping, use two knives or a pastry blender to combine the ingredients. (To blend thoroughly, you can use your your hands finish mixing.) Drop dollops of the cinnamon mixture evenly over the batter. Use a knife to swirl the cinnamon mixture through the batter. 

Ready for the oven.

Bake for 25- 30 minutes, or until a toothpick inserted comes out clean. 
Stir together the powdered sugar, milk and vanilla. While the cake is still warm, drizzle the glaze over the top. Cool in the pan, for at least 30 minutes, before serving.

Baked cake with glaze.

Notes: 
This moist cinnamon cake is perfect for a brunch, potluck or coffee break time. (The topping is similar to cinnamon roll filling.) 
Serve plain, with whipped cream or with vanilla ice cream.
Because this cake tastes best at room temperature, later on, or the next day, this is perfect to make a day or two before you plan to serve it. (Or, an hour or two before serving.)