Monthly Archives: August 2012

Bacon and Peanut Butter Chips Cookies

By Chef Lippe

For those of you who follow my blog you will know that I love BACON…. There is the post The 3 “B’s” bacon, bourbon and Brownies, then there was the candied bacon for ice cream and the list goes on. Today is Bacon and Peanut Butter and believe me when I say this is a GREAT flavor combination.


1 cup butter (2 sticks)

1 cup sugar

¾ cup packed light brown sugar

1 Tablespoon corn syrup

2 teaspoons vanilla extract

2 large eggs

1 ¾ cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons salt

¾ cup chocolate chips

¾ cup peanut butter chips

½ cup graham cracker crumbs

½ cup oats (NOT quick cooking)

¾ cup crushed kettle potato chips

¾ cup crushed pretzels

½ cup crumbled bacon pieces


With a mixer cream the butter, sugar and corn syrup for 3 minutes until fluffy. Add eggs and vanilla and beat for 10 minutes. (sugar will dissolve and mixture will double in size).

Mix the flour, baking powder, baking soda and salt together and on a low speed, slowly add flour mixture to the butter and egg mixture. Mix just until flour is incorporated into butter (about 1 minute)

On low speed add chocolate chips, graham cracker crumbs, oats and peanut butter chips and mix for ½ minute. Now add in the crushed potato chips, pretzels and bacon. Mixing on low until just mixed (1/2 minute).

This step is important and do not cook your cookies from room temperature! Make ice cream scoop size balls (about 5 oz each) then wrap them in plastic wrap and refrigerate for at least an hour (or up to a week).

Heat oven to 400. Arrange cold cookie balls on a parchment lined cookie sheet about 4” apart. Bake for 9 to 11 minutes.  At 9 minutes the cookies should be browned on the edges, leave in the oven until the center just start to brown.

Cool and eat!

Cookies will keep fresh for 5 days in an airtight container or for a month in the freezer.


Filed under Bacon, Bacon and Peanut butter, Chef Lippe, chocolate, Food, recipes

Summer Squash Soufflé with Goats Milk

By Chef Lippe


A soufflé made with goats milk is light with subtle flavor.  It also has more calcium, magnesium, potassium and vitamin A, than cow milk. The combination of carrots and squash add a pleasant sweetness to the dish which combined with the nutty flavor of Taleggio cheese is a wonderful flavor combination. This is a perfect summer appetizer. You need to serve it right away before it falls.


½ cup carrots, peeled and cut into chunks

½ cup summer squash, peeled and cut into chunks

5 Tablespoons butter, softened

5 tablespoons flour

7/8 cup of goats milk

3 eggs, separated

2 Tablespoons Taleggio, grated

Salt and pepper to taste



Stem carrots and squash until soft, mash with potato masher in to a puree. Set to side


Melt butter in a pan, add flour, stir well then add milk gradually. Salt and pepper to taste.


Add carrot and squash puree and mix well, let it cool down to room temperature, add egg yolks and Taleggio beating well (smooth mixture).


Beat egg whites to a stiff consistency and carefully fold into squash mixture.


Fill buttered ramequins to ¾ full and cook in pre-heated oven until the soufflé rises and turns golden on top.



Filed under Chef Lippe, Food, goat milk, recipes, souffle

Pistachio-Orange Cake

By Chef Lippe

This cake is light and fluffy with a delicious frosting that is both a meringue and butter cream.  Your family will love this!


3 tablespoons butter, softened

2 cups plus 6 tablespoons flour

9 egg yolks

1 cup sugar

¼ cup fresh orange juice

3 tablespoons finely grated orange peel

1 teaspoon orange extract

9 egg whites

¼ teaspoon cream of tartar

1 teaspoon salt


Preheat oven to 350

Butter 3 9-inch cake pans and dust with 2 tablespoons of flour each.

Beat egg yolks and sugar for 5 minutes. When mixture is thick and fluffy, beat in ¼ cup orange juice, orange peel and extract. Stir in remaining 2 cups of flour, 1 cup at a time.

In a separate bowl beat egg whites, cream of tartar and salt to stiff peaks.  Gently fold into egg yolk mixture.

Pour batter into 3 pans and bake for 20 to 25 minutes or until toothpick comes out clean.

Cool completely before frosting.


5 egg whites

1 ½ cups sugar

¾ cups orange juice

1 tablespoon white corn syrup

1 tablespoon grated orange peel

¾ cups butter (24 tablespoons) cut into ½ inch bits and softened

2/3 cups unsalted pistachios (1/4 pound)

Beat egg whites until firm peaks, add ½ cup sugar beating until meringue is smooth. Set aside.

Combine remaining sugar, orange juice and corn syrup in a heavy 3 quart sauce pan.  Bring to a boil over high heat, stirring until the sugar is dissolves. Cook briskly, uncovered, undisturbed, until syrup reaches a temperature of 238 on a candy thermometer (soft ball forms when dropped in ice water).

Beating constantly pour orange syrup into the meringue in a slow, thin steam and continue to beat until the mixture has cooled to room temperature.  Add orange peel, and beat the butter in a few pieces at a time.

Assemble the cake with ½ cup of frosting in between layers. Cover sides and top of cake with remaining frosting and sprinkle pistachios on top.


Filed under Cake, Chef Lippe, Orange Pistachio, recipes

Stuffed Onions

By Chef Lippe

These are called cebola recheada (stuffed onion) in Brazil. They can be stuffed with all kinds of meat (chicken, turkey, even beef)  I have used chicken this time with a slice of goat cheese on top. If you love onions and stuffing you will love these.


1 Tablespoon butter, plus 4 teaspoons

4 Large onions (about 3 ½ inches)

1 ½ cups finely chopped celery

2 Tablespoons finely chopped parsley

½ teaspoon crumbled dried savory

¼ teaspoon thyme

¼ teaspoon crumbled dried basil

1/8 teaspoon crumbled dried sage

1 teaspoon salt

Freshly ground black pepper

¼ cup heavy cream

Goat Cheese




Preheat oven to 350


Brush tablespoon of butter over bottom and sides of a shallow baking dish.


Drop onions into enough boiling water to cover them completely and cook for about 10 minutes. Drain in colander and cut off the root ends. Slip off the papery outer skins. Cut about a ¼ inch slice off top, and scoop out the center to leave a shell about ¼ inch thick.



To make the stuffing, combine the chicken, celery, parsley, savory, basil, thyme, sage, salt and pepper in a bowl and toss them together. Pour in the cream and stir until the stuffing is evenly moistened. Add salt and pepper to taste.


Spoon stuffing into the onion shells. Arrange the onions side by side in buttered dish and dot the tops with a pat of butter and a slice of cheese.


Bake in the middle of the oven for about 20 minutes, or  until onions are golden brown and tender.



Filed under Chef Lippe, Food, goat cheese, Onion, Pepper, recipes

Stuffed Cheesy Tomato

By Chef Lippe

I dare you to take the taste test…. A fresh tomato from a farmers market stand vs a vine ripened tomato from your favorite grocery store.  Fresh vegetables from a local farmers market are 10 times better. The shame in it is that so many of our children have never tasted anything but the vegetables from the grocery store. Or that they believe that mac n’cheese from a box is good for you. If you make this cheesy stuffed tomato for your family with fresh tomatoes from a local farm stand it will be your families new favorite!


6 tomatoes

2 tablespoons garlic olive oil

2 tablespoons fresh parsley, chopped

1 tablespoon scallion

1 garlic clove, shopped

1 cup dry breadcrumbs

Swiss cheese grated



Preheat oven to 325 degrees


Slice off tops of tomatoes and hollow out the pulp/seeds of the tomatoes keeping the meat of the tomato around the sides and bottom of the tomato. Discard pulp (I happen to like this and save it to eat later). I have also mix the pulp with the bread crumbs for a moister stuffing.


In a sauce pan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist. Just before stuffing mix in ½ cup of cheese.


Place tomatoes in an oiled casserole dish.


Fill tomatoes with stuffing.


Top each tomato with more cheese. Brush with oil and bake for 45 minutes. (baste with oil occasionally while cooking).


Filed under Artisan Cheese, Chef Lippe, Food, olive oil, recipes

Trinidad Shrimp Curry

By Chef Lippe

Whenever I need a quick dinner I make a shrimp curry this recipe came from a friend in Trinidad so it is full of spices is not overly hot.  I serve it over a bed of rice with a nice green salad and a frozen drink.  It takes about 20 minutes to make and serves 4 adults.


3 pounds shrimp (large 12 to 15 per pound)

1 ½ teaspoons cumin seeds

1 ½ teaspoons coriander seeds

1 ½ teaspoons mustard seeds

1 ½ teaspoons whole black pepper

1 ½ teaspoons turmeric

½ teaspoon crushed hot red pepper

3 tablespoons olive oil

1 cup finely chopped onions

1 teaspoon finely chopped garlic

1 tablespoon scraped and finely chopped ginger

6 medium ripe tomatoes, chopped or 2 cups canned

1 cup water

1 teaspoon salt

2 tablespoons fresh lime juice




Clean and devein shrimp.


Start rice following instructions for rice. I like to use Jasmine rice.


Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric grinder and blend at high speed until the spices are completely pulverized. (I have a coffee grinder that I use for spices).


In a heavy 12 inch skillet, heat the oil over medium heat until a light haze forms above it. Drop in the onions, garlic and ginger, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.  Add spices and tomatoes, stir for 2 minutes, stirring constantly, cook briskly until most of the liquid is gone and mixture is thick.


Add shrimp, turning them to cook on each side.  Reduce heat to very low, cover firmly and simmer for 5 minutes.


Serve at once.




Filed under Chef Lippe, Curry, Ginger, olive oil, recipes, shrimp, tomatoes

Cappuccino Trifle

By Chef Lippe

Hard to believe but summer is almost over! We are making our way to Melbourne Florida for our winter season at the Farmers Markets.  To see our schedule visit us at  To celebrate the move try this great coffee dessert.



1 cup flour

1 teaspoon salt

12 large egg whites at room temperature

1 ½ cups cream of tartar

1 cup sugar

Zest of 1 lemon

2 Tablespoons finely ground coffee beans



2 pounds hulled strawberries

6 Tablespoons granulated sugar

2 Tablespoons espresso powder combined with ½ cup boiling water

2 (8 ounce) blocks cream cheese at room temperature

1 cup powdered sugar

2 teaspoons espresso powder

1 teaspoon vanilla extract

1 cup sour cream

½ cup egg whites at room temperature

1/3 cup unsweetened cocoa powder



Heat oven to 350 degrees


To make cake: Mix flour and salt together and set to side. In a bowl beat the egg whites with an electric mixer at low speed until foamy. Add cream of tartar and beat at medium-high until fluffy and soft peaks form. Gradually add sugar beating until eggs form a peak when mixer is lifted out. Sift 1/3 flour mixture over egg whites, fold in, using rubber spatula, scraping from bottom of the bowl. Continue to sift and fold in the flour until all mixed. Fold in lemon zest and crushed coffee beans. Transfer to a dry ungreased 10 inch tube pan. Bake 45 minutes. Invert the pan upside down to cool.


Once the cake is cool cut cake into thirds and set aside.

Cut ½ strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon sugar, toss and reserve. Chop the remaining strawberries into medium pieces, transfer to a second bowl and sprinkle with 2 tablespoons sugar and 1 tablespoon of the espresso powder mixture.


To make espresso cream: Beat cream cheese with an electric mixer on medium speed until smooth. Beat in powder sugar at low speed, adding espresso powder and vanilla. Stir in sour cream by hand.


In another bowl beat the egg whites until foamy on low speed, increase speed to medium/high and gradually add the remaining 3 tablespoons sugar. Beat until egg whites are shiny and hold stiff peaks.


To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake, followed by ½ the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries, dust with cocoa powder. Repeat with a second layer.


For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries and remaining liquids, dust with cocoa powder.


Can be refrigerated up to 6 hours before serving.


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Filed under Cappuccino, cappuccino trifle, Chef Lippe, coffee, espresso, recipes