Crepes

I made this on Saturday morning for breakfast. It's a family recipe but since it takes a while to make, we rarely have it. I had to times everything by 4 because it only made 4 servings and I have a big family. My full family liked it, although they all took different toppings. My favourite toppings are strawberries and icing sugar, with a bit of whipping cream on top.




Ingredients:
-1 cup of flour
-2 eggs
-½ cup of milk
-½ cup of water
-¼ teaspoon of salt
-2 tablespoons of butter (melted)
-any toppings desired (optional)

Directions:
In large mixing bowl, whisk together flour and eggs. Add milk and water and stir. Beat in salt and butter until smooth. Heat oiled griddle or frying pan over medium-high heat. Pour batter onto the griddle (only about ¼ cup for each crepe). Tilt pan if necessary so batter is spread evenly. Cook the crepe for about 2 minutes or until the bottom is lightly browned. Flip crepe and cook the other side until slightly browned. Serve with toppings such as fruit, whipping cream, and syrup.

Spinach Quiche

I love spinach and bacon so a spinach quiche seemed ideal for the breakfast category. I didn't use a recipe, just kind of made it up as I went so the measurements are approximate for the ingredients.


Ingredients
7 eggs
150g frozen spinach
1/2 cup bacon bits
1/2 cup feta cheese
1 green onion
salt to taste
1 pie crust

Directions
1.Preheat over to 425C
2. Wisk together ingredients
3. Pour mixture into pie crust
4. Cover with tin foil
5. Bake for 45-60 minutes

I love this. there are so many easy variations on quiche. I also made one with
 red pepper, red onion, cheddar cheese and ham.

Eskimo Cookies

Ingredients:

• 3/4 butter
• 3/4 sugar
• 2 cups oats
• 3 tsp. of cocoa
• 1 tsp. water
• 1/2 tsp. vanilla

Directions:
1. Mix all ingredient's together
2.Roll in little balls and shake with coconut
3.Store in fridge

Breakfast!

 Ingredients:



• 

  I don't like maple syrup so my pancakes doesn't have syrup on them! :)

  1 1/4 cups all-purpose flour                    
• 2 tablespoons granulated sugar                        
• 2 teaspoons baking powder                         
• 1/2 teaspoon salt                        
• 1 large egg                        
• 1 cup milk                        
• 1/2 teaspoon pure vanilla extract                       
• 1 tablespoon unsalted butter, melted, plus more for serving                        
• Sliced strawberries           
• Pure maple syrup, for serving                        

 Directions

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

 



Triple Layer Chocolate Mousse Cake

I decided to do my dessert early since I won't have much time next week. It was a good thing I started early because it took me all day to finish! So if you plan to make this make sure you have lots of time and plan ahead.
Again I found this idea on Pinterest. It's a Martha Stewart Recipe.

Ingredients

• Vegetable-oil cooking spray
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder
• 2/3 cup sugar
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/4 cup whole milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon pure vanilla extract
• ***Individual Chocolate Mousse
• 2 ounces solid semisweet chocolate

     

Directions

1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

***For the Mousse I decided to also make this (part of why it took so long to finish). I googled a recipe and found an easy on from Martha Stewart. I made two of this recipe. The first I made with semi-sweet chocolate chips. I tried to make the second with white chocolate since we didn't have milk chocolate in the house, but it wouldn't melt properly. I ended up going to the store and buying some milk chocolate which worked well.

 

Ingredients

• 4 large egg yolks
• 4 tablespoons sugar
• 2 cups heavy cream
• 8 ounces bittersweet chocolate, melted
• 1 teaspoon vanilla extract

 

Directions

1. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

 

I accidentally made too much of the cake mix, so I decided to make some small ones and some larger ones using different sizes of muffin tins (I don't have the type of thing they said to cook it in, it was fine though cause I just trimmed off the edges of the cupcakes). With the smaller ones I did it how they said with the parchment paper, but with the larger ones I found some glass cups that were the right size and made them in there instead which worked really well. Also instead of making chocolate shavings I just made extra whipped cream to top them with.

These are DELICIOUS.

Apple Crisp Pizza

For fall fun I wanted to do something with cooked apples, cause I love that, but I've done apple crisp before and wanted something different. I found a twist on apple crisp on Pinterest (BEST place to look for cool food ideas).  The recipe is from a blog called Love and a Prayer.


Apple Crisp Pizza

• Pastry for single-crust pie (9 inches)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground Cinnamon
• 3-4 medium apples peeled and diced into 1/4 inch pieces 

Topping:

• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter, softened

1. Preheat oven to 350 degrees.
2. Roll out pie-crust and fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. I didn't use all of my apples because I had really big apples.
3. For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. I like to use my clean hands to get in there and mush it together until it's the texture of wet sand. Sprinkle topping evenly over the apples.
4. Bake at 350 degrees for 20-35 minutes or until apples are tender. Remove from oven and immediately drizzle with **caramel topping. Cut into pizza slices and serve warm with ice cream. Best if eaten right away

 

**For the caramel topping I used a recipe from Martha Stewart

 

Ingredients

• 1/2 cup light-brown sugar
• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
• 1/4 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• Pinch of coarse salt 
•      

Directions

1. Step 1
   In a small saucepan, bring sugar, butter, and cream to a boil over medium-high. Cook, stirring, until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla and salt.
2.  

The caramel sauce was great. I let it cool a little bit too long before putting it on the pizza so it got a little thick, but still tasted the same. I ate the leftovers with raw apple for a snack.

 

 

So mine didn't really turn out very well, it took way longer too cook and when I tried it, it tasted really dry and bland. I think that this happened because I put it on two pans, so that if the juice from the apples dripped it wouldn't make the oven all dirty, but the juice actually stayed on the pizza and made the crust extra soggy so it wouldn't back, also the crust didn't bake as fast as it should have because of the double pan. The apple dried out and a lot of the juice evaporated because it was in the oven so long. I would make this again because it still looks really good, I just wouldn't double pan it next time.

Breakfast(:

 Efa I didnt use this from a recipe- obviously. But I have never made bacon or over easy eggs before and so i thought id do this(: