Tag Archives: red velvet

Love Crepes

1 Feb

Hello and welcome to Febuary, the month of love (I suppose). When it comes to Valentine’s  I tend to not be impressed by cutesy pink lovey dovey stuff but I do like the ideal of doing something nice for someone you love whether it be your mother, sister, best friend or significant other. 

Love crepes




This recipe is one for red velvet crepes smothered in a Nutella ganache. Decadence in the form of breakfast. Nutella is an excellent crepe filling (my favorite ) and I thought making it into a rich sauce would be a tasty twist know top of these crepes. I used the recipe from Joy of Baking but adapted it to make it red velvet flavoured.

WHAT YOU NEED 

Crepes

This makes about 2 servings of 10-12 heart shaped crepes

1) 1/2 cup of flour

2) 1 tbsp of white sugar

3) 1 egg – brought to roomtemperature 

4) 1 50mL (approx 2/3 cup) of milk.

5) 1tbsp melted butter

6) 1 tsp vanilla extract 

7)1 tbsp cocoa 

8) Red food colouring – use as much or little as you like.

Ingredients 


Ganache Sauce 

Note this recipe isn’t very precise, you can add more or less of each ingredient you suit you.

1) 4 tbsp of Nutella – only 2tbsp pictured here 

2) 1/4 cup of milk 

Ganache ingredients 




WHAT TO DO 

 Crepes

1)Blend ingredients in a food processor /blender /nutribullet until it forms a smooth watery batter. 

Crepe batter




2) Place batter in refrigerator for about 30 minutes.

3) Place a skillet on high heat and add a bit of butter letting it melt and spread over the entire surface of the pan.

4) Place the cookie cutter on the skillet then pour batter to fill in.

Pour batter into cookie cutter 




5) Allow to cook until edges appear browned then remove cookie cutter (to avoid burning the metal)

Remove cookie cutter 




6) Flip crepes and allow to finish cooking. Make as many as you like, they will be stacked.

Stacked crepes


Ganache sauce

1) Bring milk (or heavy cream) to a boil in a save pan or heat in microwave.

2) Pour over Nutella and mix until a smooth mixture is formed.

Sauce



Finished crepes and sauce




You’re done! Feel free to serve the sauce on the side or Pour it over the crepe tower allowing the sauce and crepes to merge flavours.

Covered in sauce



Ready to serve



These. Were. Delicious. Do you hear me? Delicious! I could honestly see this being served at a cozy, kitchy but trendy cafe in some trendy city. Lol. The mild cocoa flavour in the crepes is complimented by the delightful hazelnut flavour from the Nutella. The crepes are light and moist and the sauce is rich. This is a winning combo. 

Make this for someone you love and have an awesome day! 

DIY GIFT- Christmas Cookies

10 Dec

BLOG-Mas DAY 10

Welcome to day 10 and the 3rd edible DIY. Today I will share 5 Christmas cookie recipes…sort of. What if I told you that you could make as many types of cookie as you want with just one base recipe? Ca-razy right?  Not only crazy but totally possible . From a simple sugar cookie recipe I will demonstrate how to make: Chocolate ,  Red Velvet, Peanut Butter, Apple Spice and of course a regular sugar cookie.

PREP

So you need to begin with a good sugar cookie recipe and make up as many baches as you require. I used a recipe from Joy of Baking which I have linked. I will still briefly  go through the process of making the batter but hers is far more in depth, so check it out.Her recipe makes approx 20, 4 inch (10cm) diameter cookies. I made up one batch which I divided into 5 parts.

PART 1- Making the Batter

WHAT YOU NEED 

1 3/4 cup flour

1/2 tsp baking powder

1/2 cup butter (unsalted)

3/4 granulated sugar 

1 egg

1 tsp vanilla extract 

Sugar cookie ingredients



WHAT TO DO 

1) Combine and whisk dry ingredients in a bowl.

Dry ingredients 


Whisk


2) Beat sugar and butter together then add egg and beat until smooth, adding vanilla extract.

Butter, sugar and egg


Vanilla extract

3) Slowly add flour then beat until smooth batter forms

Add flour


Batter


Place the batter in plastic wrap and refrigerate for at least one hour. This part is very important for cookies!

PART 2-Flavouring the Batter

Remember this is for 1 batch divided into 5, however the amount of flavourings you add is subjective depending on your preference.

WHAT YOU NEED 


Peanut Butter

1) 1 tbsp of smooth peanut butter- This gives a moderate peanut flavour, you can add more or less to suit you.

Chocolate

1) 1tbsp Cocoa powder- This makes it very chocolatey, if you prefer a milder chocolate flavour use less.

2) 1/4 cup chocolate chip morsels/ candy melts- I used both milk chocolate and white chocolate . 

Red Velvet

1) 1/4 tsp cocoa powder

2) Red food colouring (I had only a few drops so mine came out pink 😦

3) White chocolate morsels/candy melts

Apple Spice

1) 1/4 cup diced apple – I used a gala apple.

2) 1/2 tsp spices- I used cinnamon and nutmeg .

Flavouring ingredients .



WHAT TO DO

Peanut Butter

1) Mix in the peanut butter until batter is homogeneous in colour.

Mix



2) Replace in refrigerator for approximately 15 minutes to firm up again.

3) Portion into circular cookies in the size you wish (remember cookies always spread) and create the iconic peanut butter cookie crisscross with a fork.

Peanut butter cookie


Chocolate 

1) Mix in cocoa powder until fully blended.

2) Form you cookies then add the chocolate chips on top.

Chocolate cookie


Red/Pink Velvet

1) Add cocoa and food dye and completely mix in.

Mix



2) Form cookies and add white chocolate chips

Red Velvet Cookie


Apple Spice

1) Add apple bits and spices and mix

2) Form Cookies

Apple Spice cookie


Sugar Cookie

1) Use a cookie cutter and cut out cookies

Sugar cookie

Bake at 350 f (175C) for 10 minutes or until edges start to brown.

Remember, cookies like most baked goods continue to cook for a bit after coming out of the oven so the cookies may seem a bit soft at first but they will harden.

Finished cookies


Cookies



Package and gift!

Wrapped in wax paper


When I think of sugar cookies I think of Christmas time, the super sweet vanilla smell makes you feel warm inside. If you’re wondering how all these flavours work with a sugar cookie, the answer is they work beautifully. The background flavour and texture of a sugar cookie lends to sweetness and provides a light cookie with a good crunch but does not in anyway take away from the added flavours.

These make great gifts, my sister gave everyone sugar cookies about six years ago and it was fantastic.If you are thinking of doing this as with most DIYS I recommend making large amounts to cut down on overall cost. You can package off a few (like pictured here) and use them as stocking stuffers or fill up a tin or jar and give as a gift.

I hope you enjoyed this post and found a flavour you might like to try. Thanks for reading and have an awesome day.

Last Splash(Watermelon Slush)

5 Oct

image

“Ah been drankin’ wata mellun”
Hey…
So summer is officially over

ACTUALLY……..
For those in temperate climates (Northern hemisphere) summer is over. For those in temperate Southern climates its now coming and for those in the tropics well there are generally 2 seasons: rainy and dry but we do experience milder versions of weather patterns depending on which side of the equator we lie.

But I digress….

I’m really here to talk about the quintessential summer friut of 2014…..the watermelon!

I don’t know if to attribute it to the (?in)famous line in Beyoncé’s monster hit “Drunk in Love” or this just happened to be the year everyone jumped on the watermelon bandwagon but this fruit was large and in charge in 2014.

It made its way into everything from fresh fruit salads to salsas for grilled meats to alcoholic beverages.
It could be found in fashion too, I’ve seen watermelon bags (shaped like a semicircular slice of the fruit), tees with watermelon prints and of course featured in Mz Katy Perry’s “How we do” music vid (LOOOVE that song)

image

Watermelon print tee

Now don’t get me wrong, I’m well aware that the watermelon has been a popular fruit and had an impact on fashion for a loooong time. However as far as popular culture goes every year a few food items get seriously hyped up and enjoys (or endures) its 15 minutes of fame.
Examples include:
1)Pomegranate circa 2009/2010 (and it’s still going,pomegranate flavoured stuff is always more expensive)

2) Kale circa 2012/2013

My prediction for 2014/2015 is coconut and more importantly coconut water! Mark my words you heard it first right here.

Again, I digress….

imageThe Watermelon

A WORD ON WATERMELON
According to Wikipedia(everyone’s ultimate reference source whether or not we admit it) watermelon is the name given to both the plant and it’s fruit(which is what we are actually talking about here). It is believed to have originated in Southern Africa. They contain little sugar, lots of water and lycopene which is associated with cardiovascular health… blah blah blah take home message: it’s good for you!

MY THOUGHTS ON WATERMELON
As a young child I was given watermelon as well as many other fruits to eat (my mother tried, I have only myself to blame for any bad eating habits I now foster). I hated it.

As a teeneager, while trying to develop healthy eating habits I tried watermelon. I hated it.

As an adult, on numerous occasions, while trying to be healthy and frugal I tried watermelon. I.HATED. IT

I’m not sure I left any clues to suggest this but don’t like watermelon. At all.
It’s watery as the name implies and tastes like Styrofoam (what I imagine it must taste like). It has too many seeds and even though its so watery, when the juice dries it gets über sticky. Bleh!

However, not wanting to be left out of this watermelon craze I decided to give this fruit another chance.

The thing about watermelon that really does appeal to me is bang for your buck. Watermelon is cheap. I can get an entire cannonball sized one for what 3 apples or 1 nectarine costs. And I will get a lot more servings of a fruit that is pretty much as healthy as they come.

So I gave the wretched fruit another try. I was inspired by the thousands of pins and posts and magazine articles glorifying this fruit. What I did realize is that hardly anyone was eating it plain. They were adding it to stuff, adding stuff to it etc (you get the idea)
That was the key. Sure I couldn’t tolerate the thought of putting a chunk of the pink fleshy fruit to my lips by itself but what if…. what if I jazzed it up a little… and that I did.

So here is the actual post(lol)

WATERMELON STRAWBERRY SLUSH

WHAT YOU NEED:
1) A watermelon(whole or sliced)- the amount you use depends on how much of this you make.

2) Strawberries(frozen)either use actual frozen strawberries (I did, they’re cheaper) or get fresh ones and pop them in the freezer.

3)Lemon/Lime juicefrom a bottle or fresh

WHAT TO DO

1) Cut the watermelon into small cubes (the exact size is entirely up to you)

2) Slice the frozen strawberries up

3) Place both fruits in a bowl or jar or glass and pour a dash or 2 of lemon juice over it (again this depends on how much you make and how acid you like things)

4) Stir the ingredients together allowing the watermelon to get partially crushed. It’s okay if the strawberries get a bit crushed too.

5) Serve with a spoon

PEARLS (a-hem ..seeds)
i)You can add strawberry flavored beverage mix e.g tang,Kool aid to amp up the strawberry factor.

ii) Add Sprite/7-Up or plain soda water(only a couple dashes) to give some fizz.

iii) Blend with said sprite etc to make it into a drink.

This is a great little snack on a hot day or alternative to ice cream for dessert. It’s affordable, simple, versatile and easy. Oh and I actually liked it! Cheers to that!

ADDENDUM

Other food Trends(these are my personal observations, no scientific evidence was used)

Red Velvet anything –2011-present.

Key Lime flavored anything– this is currently becoming a trend.

Bacon- circa 2012. This is when everyone’s favourite breakfast item meandered into pop culture and is now commonly seen on shirts, in jewelry, internet memes….etc.

Quinoa-circa 2013 to present. This one makes me chuckle.My sister did NOT get on this gravy train. She is so anti this gluten free wonder(she thinks it’s obnoxious). I personally like it, a healthy alternative to cous cous but I cannot even mutter the wprd in my sister’s presence.

Pops- circa 2011 to present. Cake pops, applepie pops, marshmallow pops…. basically any dessert or food item in general on a stick (except corndogs). We have Bakerella ( the talented, brilliant inventor of cake pops) to thank for this.

Now I’m done. Have an awesome day!

%d bloggers like this: