Archive for the ‘Desserts’ Category

Tasteful Tuesday: Basic Crepes

Tuesday, May 8th, 2018

These light and airy crepes are perfect for any special occasion – whether that be Mother’s Day, Sunday brunch, or when you’ve decided a random morning calls for a special occasion breakfast.

CrepesWhat you’ll need:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup whole milk
  • ½ cup water
  • 3 tbsp melted butter
  • ¼ tsp Kosher salt (or ⅛ tsp table salt)
  • 2 tbsp sugar
  • 1 tsp vanilla extract (if you desire sweeter crepes)

Directions:

  1. Combine all the ingredients, except 1 tbsp butter, in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin but creamy.
  2. Cover and set batter aside for at least 30 minutes.
  3. After the 30 minutes has passed, heat a 9- to 12-inch nonstick pan over medium heat, and add the leftover 1 tbsp butter.
  4. Let the pan get hot for about 30 seconds, then pour about ¼ cup of crepe batter onto the center of the pan. Swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.
  5. Cook the crepe for about 30 seconds, or until it has browned, then flip and cook for 10-12 more seconds.
  6. Remove to a plate and add toppings of your choice (fruit, melted chocolate, whipped cream, etc.). Serve and enjoy!

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Chocolate Mousse Recipe

Tuesday, April 3rd, 2018

Chocolate mousse is a dreamy, decadent and creamy dessert that doesn’t require a lot of ingredients. This recipe will make about 8 servings, so it’s perfect for a brunch with friends or a dinner party (just alter the measurements for your needs). Make the mousse ahead of time (up to 2 days in advance) or a couple of hours before you plan to serve it.

What you’ll need:

  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • 8-10 ounce bittersweet chocolate
    (60-70% cocoa)

Directions:

  1. In a small saucepan, make a custard using the egg yolks, half of the granulated sugar (2 tablespoons) and 3/4 cup of the heavy cream over medium heat. Stir until the ingredients are completely combined.
  2. Place the chocolate in a medium bowl. Using a metal strainer, pour the custard into the bowl of chocolate. Let sit for a couple of minutes, until the chocolate is melted enough to combine. Once the custard is completely incorporated (the mixture should have a fudge-like texture), place in the fridge to cool.
  3. In a large bowl, make whipped cream using the remaining 1 1/4 cup of heavy cream and granulated sugar. We recommend whisking by hand until stiff peaks form. If using a hand mixer or stand mixer, be careful not to overwhip.
  4. Once the chocolate mixture is completely cooled, add a spoonful of the whipped cream to the bowl. Mix until it is combined and the texture becomes creamier. Then, fold the chocolate mixture into the remaining whipped cream. Refrigerate for at least 30 minutes, then enjoy!

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Cherry Pie Recipe

Tuesday, February 20th, 2018

Whether you’re celebrating Cherry Pie Day (today!) or preparing your kitchen for spring baking, this cherry pie recipe is a must have for your cookbook.

What you’ll need:

Ceramic Measuring Cups Set

  • 2 9-inch pie crusts
  • 4 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 4 cups pitted cherries
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter

Directions:

  1. Preheat oven to 400°F. Place bottom crust in pie pan. Set top crust aside and cover.
  2. In a large mixing bowl, combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes.
  3. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet (in case of drips).
  4. Bake for 50 minutes in the preheated oven until golden brown. Let cool before slicing and serve with vanilla ice cream or whipped cream.

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