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Entries Tagged as 'Your Thoughts'
White Chocolate Chunks Cherry Cookies
© Chef Ethan R. Holmes for “Your Time with Kim Iverson”
1 ½ cup AP Flour
1 cup Sugar
½ cup butter, softened
2 eggs
2 tsp Adam’s Best Vanilla Extract
2/3 cup White Chocolate Chunks
¼ tsp Salt
¾ tsp Baking Soda
½ cup dried Cherries
Start by preheating the oven to 375 degrees. Next, Cream together the butter and sugar until it is fluffy. BE CAREFUL TO NOT OVER CREAM THE SUGAR AND BUTTER!! Next, beat in the eggs and vanilla. In a separate bowl, stir together the flour, baking soda, and salt. Next, add the flour and the cherries, and white chocolate chunks to the egg/butter/sugar mixture. Mix until everything is combined. Next, on a parchment lined baking sheet, drop large spoonfuls of the dough on the parchment. They should be about 1 inch in diameter. Bake at 375 degrees for approximately 10 minutes. The edges should start to brown slightly. Remove, cool completely…..and serve. This recipe will make 1 dozen small cookies or 6 huge cookies….
Tags: Heard on the Show, Your Thoughts by Kim
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Bourbon Chocolate Pecan Pie……………….
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup(Karo)
1/2 teaspoon Adam’s Best Vanilla Extract
3 tablespoons bourbon(Kentucky only either Jim Beam or Maker’s Mark)
1/4 teaspoon salt
11/2 cups pecan halves
Preheat your oven to 350degrees!
Start by melting the butter and the chocolate together in a double boiler. Next, in a bowl, mix the eggs, sugar, dark corn syrup, bourbon, vanilla and salt with a whisk. Set aside. Remove the melted butter and chocolate from the double boiler and allow it to cool slightly. (While the chocolate/butter mixture is cooling) Roll out your crust and place it in an ungreased pie pan. Place the pie shell into the fridge to firm up. It is best to let the dough rest before it bakes. This will prevent it from shrinking in the oven.
When the butter and chocolate mixture is cooled a bit, whisk it into the egg and syrup mixture. Remove the crust from the fridge. Arrange your pecans in the bottom of the pie shell/crust. Pour the egg mixture over the pecans.
Place the pie in the preheated oven on the middle rack. Bake for 45 minutes. The center will puff slightly and the pie will be set.
Remove, cool completely!! Slice into desired portions. Some say 8, why not cut it into 4?
Serve with Vanilla Whipped Cream or Vanilla Ice Cream………hold on, this is yummoliciousness at it’s finest…
© Chef Ethan R. Holmes
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 8 Tbsp ice water
METHOD
1 Cut the sticks of butter into 1/2-inch cubes and toss with about an 1/8 of a cup of flour. Warp in Parchment paper and then plastic wrap. Place in the freezer for an hour.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
Tags: Heard on the Show, Past Shows, Your Thoughts by Kim
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Tools needed for Making Candy at Home
Dipping Tools
Silicon cups
Candy Molds
Candy Food Coloring
Offset Spatulas
Pastry Brush
Bench Scraper
Pasrty Bags(disposable are best)
Calculator
Digital Scale
Small Scoops
Candy Thermometer
Easiest Walnut Fudge Around
12 ounces semisweet chocolate chips
1/3 cup cream
1/3 cup light corn syrup
1 cup powdered sugar
1/3 cup chopped walnuts
1 tsp vanilla extract
Prepare an 8×8-inch baking pan by spraying it with nonstick cooking spray.
Combine the cream and corn syrup in a heavy saucepan and bring to a boil. Stir to combine. Over Medium High Heat, bring the mixture to a boil. Let it boil one minute, then turn the heat to low.
Add the chocolate chips and stir constantly, until the chocolate is completely melted.
Remove the pan from the heat and add the powdered sugar, nuts and vanilla. Stir until the mixture is completely smooth and the sugar is completely combined.
Pour the fudge into the prepared pan and cover with plastic wrap. Refrigerate until the candy is set. Once the fudge has set up, cut into desired pieces. This is a great quick and easy gift.
Simple Toffee Candy
2 cups brown sugar
4 tbsp white vinegar
Prepare a 6×6 inch pan by spraying it with nonstick cooking spray or covering it with foil.
Place the sugar and vinegar in a medium saucepan, and add 1 cup of water. Stir until the sugar has dissolved.
Allow the mixture to boil, then cover and continue to boil for 3 minutes.
Uncover and boil until the temperature is 285 degrees,(this is called the SOFT CRACK STAGE)
Pour into prepared pan and let it set slightly.
Mark into squares with a knife or bench scraper. Let fully harden.
Break into pieces and store in an airtight container.
You can vary this recipe by adding Chopped Pecans or Peanuts and a touch of Celtic Sea Salt, or try tipping the cooled pieces into melted chocolate.
Tags: Heard on the Show, Life, Career, Past Shows, Your Thoughts by Kim
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4 Boneless, skinless, chicken breasts
1 can Cream of Mushroom
1 cup uncooked rice
1 cup milk
½ cup white wine
1 teaspoon paprika
1 (1oz)package dry onion soup mix
Preheat oven to 350 degrees. In a bowl mix together the soup, soup mix, milk, wine, paprika and rice. Place the chicken into a 9×13 baking dish. Pour the soup rice mixture over the chicken. Cover with foil. Bake for 1 hour. Remove foil bake for 15 minutes. Serve with steamed broccoli and carrots. This is a favorite super simple recipe that my Mother’s best friend, when I was a kid, used to make. It is really easy and tasty!!
Tags: Heard on the Show, Past Shows, Your Thoughts by Kim
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SNICKERS PUMPKIN
1 sugar pumpkin
1 snickers bar
Cut off the top and clean out the insides of the sugar pumpkin. Bake empty for 8 minutes at 350 degrees, insert the unwrapped Snickers bar, bake for 6 more minutes at 350. Enjoy by eating the snickers out of the pumpkin.
BAKED PUMPKIN PUDDING
4 tablespoons of butter.
2 medium eggs.
2 cups of pumpkin.
1 cup of sugar.
1 cup of milk.
½ cup of flour.
1 teaspoon of vanilla.
Pinch of salt.
Pinch of baking soda.
Cinnamon.
Preheat oven to 450°F.
Put the butter in a pan and melt.
Put the remaining ingredients except cinnamon in a blender and blend until smooth.
Pour into the melted butter and sprinkle top with cinnamon.
Bake for about 30 minutes.
Serve.
Tags: Heard on the Show, Past Shows, Your Thoughts by Kim
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Match to the Season
Spring: Reisling and Pinot Noir
Summer: Pinot Grigio and Beaujolais Nouveau
Fall: Pinot Noir and Viogner
Winter: Zinfandel and Chardonnay
Tags: Heard on the Show, Life, Career, Past Shows, Your Thoughts by Kim
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Donate money by copying and pasting this link into your browser:
http://sctnow.donordrive.com/participant/yourtimetostoptrafficking
Sign up to walk with Kim in Austin, TX by copying and pasting this link into your browser:
http://sctnow.donordrive.com/index.cfm?fuseaction=donorDrive.eventDetails&eventID=549&destination=E
INSTRUCTIONS:
Click on link then click on “Register Now”. From there add your information then click “Go to Next Step”.
On the next page click “Walker”, then “Join a Team”. The team name is “Your Time To Stop Trafficking”. Click on it then go to the next page fill it out and Voila! You’re on our team! We will see you fair and square at the Triangle in Austin, TX at 8:00am! THANK YOU!
Tags: Your Thoughts by Kim
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