Tuesday, March 7, 2017

Chocolate Habanero Peach Crepes

1 cup flour
2 eggs
1 tsp vanilla extract
1 cup milk
2 TBS sugar

Chocolate Filling:
1 cup dark chocolate morsels, melted
1/2 cup cream, plus
8 oz. cream cheese, warm
4-8 ounces mascarpone cheese
2 TBS butter, room temp
1 tsp vanilla extract
1 tsp habanero chili peppers, chopped fine

Peach Topping:
1 can (14.5 oz) peaches (no sugar), sliced
2 TBS butter
3 TBS brown sugar
1/4 tsp cinnamon
1 tsp vanilla extract
2 TBS rum

Other Ingredients:
1 can whipped cream
1/2 cup dark chocolate, melted (for drizzle)
1/4 cup powdered sugar
2 TBS habanero peppers, sliced for garnish

1.  Whisk all ingredients for crepes in a medium size bowl.
2.  Heat a small non stick skillet on med/high.  Spray lightly with cooking spray.  Pour about 1/4 cup of batter into skillet.  Swirl batter around pan to thin out crepe.  Cook for approx 30 seconds or until starts to brown.  Turn over and slightly brown other side.  Place on wax paper.  Repeat process for remaining crepes.
3.  To make Chocolate Filling:  Melt chocolate in microwave for approx.  1 min.  Stir  Add back to microwave for additional 30 second intervals, stir.  (Do not overheat or it will burn).  Add warm cream cheese, butter, vanilla and peppers to small bowl.  Mix well.  Add to chocolate, stir well to combine.  But aside
4.  To make Peach Topping:  Heat a medium skillet med/high temperature.  Add ingredients.  Stir.  Cook until sauce starts to thicken.
5.  To assemble crepes:  Add chocolate filling to center of crepe.  Fold in half, then in half again.  Add peach topping on top.  Drizzle chocolate over top.  Dust with powdered sugar.  Add whipped cream with slices on habanero peppers on top.
Makes 9 crepes

Tuesday, June 28, 2016

Berbere Spice

1/2 cup red chili
1/2 cup paprika
1 TBS salt
1 TBS black pepper
3 tsp fenugreek
3 tsp ground ginger
3 tsp onion powder
3 tsp garlic powder
3 tsp ground coriander
3 tsp cardamom
3 tsp ground cloves
3 tsp cinnamon
3 tsp turmeric
3 tsp allspice

Monday, June 27, 2016

Bacon Wrapped Jalapeno and Cheddar Stuffed Berbere Ribs

These Berbere Ribs are a fantastic party/bbq food.  You will be the hit of your get together with this killer recipe.  These ribs are stuffed with char grilled jalapeños and cheddar cheese then secured around a rib with smoked bacon.  The flavors are balanced with a sweet bbq sauce. 

1 rack St Louis Style ribs, cleaned and trimmed
1 cup Berbere Spices
1 small bottle of cider vinegar
2 bottles beer
1/4 cup olive oil
6-8 jalapeno peppers, sliced in half, lengthwise (seeds removed)
8 ozs sharp cheddar cheese, sliced into 1/4 inch pieces.
1 lb bacon, thin sliced
1 cup sweet bbq sauce

Equipment Needed:
1 grill
baking sheet
aluminum foil
pot holder 
cutting board
basting brush

1.   Preheat grill to 325-350 degrees.
2.  Clean and trim ribs by removing extra fat and membrane.  Pour or brush on cider vinegar on both sides of ribs.  Season with salt and pepper.  Rub Berbere spice on both sides of ribs.  Place ribs on rack and place on baking sheet.  Place baking rack in center of hot grill.  Pour 1 bottle of beer into baking sheet (for moisture).  Cover with aluminum foil.  Cover and cook for 1 hour.  Remove foil from ribs, with cover down cook for another 45-60 mins.  Remove from grill.  Slice ribs between the bones.
3.  Slices jalapeños.  Brush with olive oil and place on grill.  Cook for approx. 3 mins on each side to char.  Season with salt.  
4.  To assemble ribs:  Place cheese on top of rib meat.  Place pepper on top of cheese.  Wrap bacon around to hold together.  Brush with bbq sauce.  Grill for approx. 5 mins per side, making sure all sides are grilled.  Add additional bbq sauce, if needed.

Serves 6-8

Thursday, June 23, 2016

Mocha Peanut Butter Four Layer Chocolate Cake

Chocolate Cake Ingredients:
2 cups flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
3 eggs
1 cup mayo
1 2/3 cup sugar
1 tsp vanilla
1 1/3 cup peanut butter crunch coffee, strong (or favorite flavor)

Peanut Butter Frosting Ingredients:
12 oz peanut butter chips, melted
2/3 cup creamy peanut butter
4 TBS butter, softened
1 cup half and half, warm
4 tsp vanilla
4 cups powdered sugar (approx)

Chocolate Coffee Glaze Ingredients:
1 cup milk chocolate chips, melted
1 TBS strong peanut butter crunch coffee
2 TBS half and half, warm

12 peanut butter cups, cut into 1/4 pieces

  For cake:  Preheat oven to 350 degrees.  Grease and flour two 9 inch round cake pans.
1.  Mix dry ingredients in bowl.
2.  Mix wet ingredients together.  Add dry ingredients to wet and mix well.  Divide 1/2 of the batter into one round pan.  Add remaining batter in second round pan.   Bake approx 25-30 mins.  Or until done.  Remove from oven and cool.  Remove from pan.  Slice each round cake in half making four rounds.
3.  Peanut Butter Frosting:  Melt chips in microwave in safe bowl for approx 1 minute.  Stir.  Add to mixing bowl with all other ingredients.  Whisk well.
4.  Add frosting to top of one round.  Spread evenly across cake.  Add another cake round to top of frosted cake.  Repeat process with other cake rounds.  Note:  Each layer should have frosting between.  Frost top of cake and sides.  Spread evenly and make it smooth.  Chill cake for approx. 30 minutes.  Add a second layer on top and sides of cake.  Spread to make smooth.  Reserve approx. 1/2 cup of frosting for piping design around bottom of cake.  (optional)
5.  Coffee Glaze:  Melt chocolate in microwave for 30 mins.  Stir.  Stir in coffee and warm half and half.  Pour glaze over top of cake allowing it to drool over the sides.
6.  Place cut pieces of peanut butter cups in center of cake.  Let sit for 30 mins before serving.

Serves 8-12

Tuesday, May 31, 2016

Baked Peanut Crunch Coffee Chicken

This is a super duper pea "nutty" great recipe.  When I order a shipment of Door County Products, they were so generous to send me a sample of their Peanut Butter Crunch Coffee.  I was very intrigued and couldn't wait to create a new dish.  I knew that peanuts go well with an Asian flair so I decided to start there.  I first got the Peanut Butter Coffee brewing.  This started my taste buds flowing.  The rest is history! 


1 lb chicken tenders, trimmed
1/2 cup flour
1/4 tsp salt
1/4 tbs pepper
1/3 cup red onion
2 cloves garlic
1 TBS ginger, minced
1/4 cup brown sugar
2 limes, juiced 
1 tsp cider vinegar
1 TBS creamy peanut butter
1/4 cup cilantro
1/4 cup Peanut Butter Crunch coffee, brewed
1 TBS Door County Mustard
1 TBS Sour Cream
1/4 tsp salt
1/4 tsp pepper
1/2 cup peanuts, crushed

1.  Drain chicken and pat with paper towels to absorb excess wetness.
2.  Place flour, salt and pepper in med/large bowl.  Stir.  Toss chicken to coat.  Remove and place on clean dish, shaking off excess flour.
3.  In blender or food processor add all other ingredients.  Pulse until blended.  Add to bowl. (Reserve 1/2 cup to drizzle on chicken for later)
4.  Preheat oven to 350 degrees.  
5.  Dip each piece of chicken into mixture and coat thoroughly.  Place on slightly greased baking sheet.  Bake for approx. 8-10 mins or until golden brown (temp. depends on thickness of chicken).  Flip chicken 1/2 way through baking time.  Remove from oven.  Drizzle with extra sauce and sprinkle with crushed peanuts.  Serve on favorite salad or lettuce wraps.

Note:  I used a counter top electric grill with press cover.  Slightly grease with cooking spray.  Grill for approx. 3-4 mins.  

Serve on favorite salad or as tacos in lettuce wraps

Maple Sausage Potato Caprese Frittata

I created this recipe for the Jones Sausage Contest.  I used potatoes tossed with chunks of Maple sausage, cheddar cheese, onions, garlic and fresh parsley, baked with beaten egg.  Frittata is topped with fresh mozzarella cheese, pizza sauce, tomatoes and fresh basil.


4 TBS olive oil
4 cups potatoes, peeled and cubed small
2 boxes cooked sausage patties, cut in quarters
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add sausage, onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

Cherry Almond Espresso Bean Bark

I was inspired to make this recipe when I first received my shipment of Door County Coffee products.  I love to make chocolates, especially different varieties of bark.  I couldn't resist these combinations of Chocolate, cherries, almonds and crunchy chocolate covered espresso beans.
This Chocolate Bark can be made with a variety of different kinds of chocolates (Dark Chocolate, Milk Chocolate and/or Red)

1/2 lb milk chocolate, tempered 
1/2 lb dark chocolate, tempered
1/3 cup dry cherries
1/3 cup chopped almonds
1/3 cup crushed chocolate covered espresso beans

1.  Add each different chocolate flavors to a (microwave safe) bowl.  Heat on high for approx. 1 minute.  Remove and stir well.  Return back to microwave, if needed but heat at 30 second increments at a time until completely melted.  
2.  Spread one type of chocolate on baking sheets.  With a spoon, spread evenly across pan making a thin layer.
3.  Add second chocolate.  Pour over top of chocolate in pan.  Spread over top of bottom chocolate.
4.  With a spoon, make swirls around throughout two layers creating a marble like finish.
5.  Quickly sprinkle cherries, almonds and then espresso beans over top.  Tap baking pan to make sure toppings adhere to chocolate.
6.  Freeze for approx 10 mins.  Remove and break into pieces.  Store in air tight container.