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

As a request from:

Sun & Snow Ski Team Jan 23, 2012 06:18 PM

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.

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.