Tuesday, January 31, 2012

22 of 52 (Rhyming!) Crepe's with Raspberry Cream!

As a request from:
hhhmmmmmmmm....... well it's winter, so I'd say something to involve with hot chocolate maybe, but I REALLY think you should make PANCAKES!
I decided to make crepes. I know that they aren't exactly pancakes but they are pretty close! The crepes were very simple, whisk the ingredients together, chill, cook, and serve! They do cook very fast so you do have to watch them the entire time. The cream was also very simple just cream chill, fill the crepes and enjoy! You can also have these for breakfast or snack.


Ingredients:
  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
Directions:
In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a greased frying pan over medium heat. Pour some batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Makes 10 crepes

Ingredients:
  • 1 (8 ounce) container marscapone
  • 2 tbsp white sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk (any kind)*
  • 1 (or more) cup frozen raspberries

Directions:
Combine the marscapone, sugar, vanilla extract, a milk with an electric mixer until smooth and creamy. Add raspberries slowly into mixture and refrigerate.

To assemble them I put the raspberry filling in a ziploc bag, snipped the corner and squirted into the crepes. I rolled them up, stuck toothpicks in them to keep them closed and froze them until dinner. They taste best when they are chilled but not frozen. 
*My cream was a little thin and I used 1 1/2 tbsp milk. I would suggest adding in a little less for thicker cream.














Sunday, January 22, 2012

21st 52, S'mores Cookies!

Since I've made s'mores cupcakes already I decided to make s'mores cookies! And they were delicious! My sister Mads gave me the recipe. The cookies were delicious by themselves and with marshmallows and melted chocolate they tasted even better! These aren't just graham crackers by the way, although graham crackers are one of the main ingredients the cookie isn't just graham crackers. The marshmallows go on top of the graham cracker but first you toast them in the oven. It was so cool to watch. They blew up really big in the pan but almost as soon as you take them out of the oven they deflate. They look amazing in the oven though. The only tricky part was getting them off the pan and onto the cookies. They didn't stick to the pan(I buttered it a LOT) but they did stick to the spatula, so I would pick some marshmallows up with the spatula and put them on the cookie but then they wouldn't come off the spatula... *sigh* but they taste soooo yummy!

Ingredients:
  • 10 graham cracker sheets, finely ground in a food processor
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 5 cups miniature marshmallows
  • 3/4 cup milk chocolate chips

Directions:
  1. Preheat oven to 350 degrees. In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder and salt, set aside.
  2. In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until lighter and fluffy about 3-4 minutes. Stir in egg and vanilla. Slowly add in dry ingredients and mix until well combine.
  3. Scoop out 1 Tbsp dough at a time and form into a ball, then place dough balls onto greased baking sheet. Flatten dough balls slightly and bake 9 minutes. Remove from oven and allow to cool.
  4. Meanwhile generously butter a cookie sheet and spread miniature marshmallows in a single layer on cookie sheet. Heat oven to broil and toast marshmallows (do not walk away from them) for about 30 seconds - 1 minute until golden. Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies.
  5. In a small microwave safe mixing bowl combine chocolate chips, butter and water. Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth. Pour mixture into a small ziploc bag or piping bag. Cut a small tip off the end and drizzle over S’mores Cookies. Store cookies in an airtight container.
 
 
 
 


Monday, January 16, 2012

20th 52! Granola Trail Mix

I probably had this recipe done in 20 minutes tops. Now I have the problem of keeping people from stealing it! I really don't like dried fruit of any kind so I didn't add any. I added chocolate chips and peanut butter chips and coconut. But feel free to add dried fruit to it (if you like that kind of thing.). This is great to munch on all day. Or for the camping trip or hike in the woods (not that you do that very often in the middle of winter...). Point is this tastes great and is super fast and easy to make.

Ingredients:

  • 1 tablespoon olive oil
  • 2 cups rolled oats
  • 1/3 cup butter
  • 2 tablespoons honey
  • 1/3 cup packed brown sugar
  • 1/4 tsp vanilla
  • 1/2 tsp cinnamon
  • Lots of chocolate chips
  • Lots of peanut-butter chips
  • Lots of sweetened coconut
Directions: 
Preheat oven to 350. Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet. Turn the oven off and put the cooked oats in. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Add vanilla and cinnamon. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread out. Put back in the oven (it should still be off but still hot. In about 3 min. take out and cool. Once cool, transfer to an airtight container and stir in the chips and coconut. Any additional nuts and fruit can be stirred in at this time also. 



 

Tuesday, January 10, 2012

19! Homemade Ice-cream with homemade whipped cream!

Yes, Ice-cream in January! No, you don't need an ice-cream maker. In fact you could probably make this recipe without going to the store at all! I made chocolate and cherry choco-chip ice-cream so that everyone in my family had enough. I made a double batch so the recipe below is doubled. I also made home made whipped cream. At first I whipped it in my blender, I just whipped the whipping cream and then I tasted it, it just tasted like way to creamy milk. You see I didn't know you had to add vanilla and sugar to it. Oops! Once I did that though it tasted really good! Just don't over-whip!

Ingredients:
     For Cherry Ice-cream:
  • 2 cup milk (any % you like, or even cream. I used soy-milk so it was dairy free because my mom, brother, and one of my sisters are lactose intolerant)
  • 6 tablespoons sugar a few drops almond flavoring (this gives it a cherry flavor; almond and cherry trees are related)
  • 3 tablespoons mini chocolate chips
  • Snow (due to the lack of snow we have had in PA this year I used crushed ice)
  • 1/4 cup salt (any salt with do, even table salt!)
  • 1 quart sized plastic bag
  • 1 gallon size plastic bag
For chocolate ice-cream:
Use the same ingredients but add 1 tbsp cocoa powder.

Directions:
Mix the milk, sugar, flavoring, and chocolate chips in the quart size Ziploc bag.  Make sure it is securely closed. Then, fill the bag about halfway full with snow or crushed ice.  Next, add the salt to the snow in the gallon sized bag, put the smaller bag of ice cream mixture inside, and sealed it tight, squeezing all the air out. Mix and knead the bags until the milk mixture solidifies – about 5 to 10 minutes. Rinse the smaller Ziploc bag in the sink before opening it – you don’t want your ice cream to taste salty! (I froze my ice-cream bags for 2-3 hours before eating so it wasn't as melty). Pour or squeeze it into a bowl and enjoy! Add whipped cream, chocolate syrup, sprinkles, and a cherry you've got a sundae!
(to make chocolate mix the cocoa in when you mix the the milk, sugar, flavoring etc.)

For the whipped cream:
  • 1 carton of whipping cream
  • 1-2 tbsp sugar
  • 1/2 tsp vanilla flavoring
Directions:
Whip all ingredients together until desired texture. I used a blender and it took about 30 sec.

If you make both kinds of ice-cream exactly as the recipe says above it serves about 6 people.














 

Tuesday, January 3, 2012

18th 52! Holiday Cake Pops!

I wasn't happy with these. Well I wasn't happy with these at first. I made these for my family's holiday party and they tasted awesome (I mean you really can't make cake, icing, and candy coating taste bad!) but I didn't like the decorations. I dipped these (with the help of my sister Madeline ((Mads)) ) but we didn't decorate them. My plan had been to dip them in red, green, and blue candy coating but we ended up just using red and green coloring. I also had planned to decorate them as ornaments- using white icing. But the icing kept slipping off. It all worked out in the end though with some ornaments and some cake pops looking like presents (my mom did those).

Remember cake pops are a unique thing and no two ever look alike, so be creative!

Ingredients that I used:
  • 35 cake pops (dipped in holiday colors (I used red and green)
  • White icing (16 oz jar)
  • Icing tips or Ziplock Bag cut at one corner
How I made them:
I dipped my cake pops in the red or green candy coating and once they were dry piped frosting on in different designs to make them look like Christmas balls. To make them look like presents You can pipe icing around the edges and pipe a bow on top!

(I will be putting pictures of my last couple 52's as soon as I can!)
(Again I don't know where the pictures of these went ((I only have these 2)) but as soon as I find them I will post them.)