Crepes

I AM MAKING THESE FOR DESSERT TONIGHT STUFFED WITH FRESH FRUIT AND SOME CUSTARD SAUCE POURED OVER TOP.  I MAY EVEN GO COMPLETELY OVER THE EDGE AND ADD SOME MELTED CHOCOLATE!!!

crepes

Ingredients - makes approx. 12 crepes

2 eggs, beaten

3/4 cup low fat milk

2/3 cup water

2 tablespoon vegetable oil

1 1/3 cup all-purpose flour

2 teaspoons white sugar

1 tsp vanilla

pinch of salt

 

Instructions

In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.  Add vanilla.
Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

Lemon Curd Trifle with Fresh Berries

The perfect summertime dessert for those who really love lemon. Full of fresh berries!  I made the lemon curd as per the recipe, but it is a fair bit of work. To be honest, I may just buy that part of it next time.

Lemon Curd Trifle with Fresh Berries  

Ingredients

• 6 large egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1/2 cup (1 stick) unsalted butter, cut in chunks
• 1 pint fresh strawberries, stemmed and halved lengthwise
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 2 cups sweetened whipped cream
• 1 prepared lemon pound cake, sliced
• 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
• Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

Courtesy of Food Network

Pedicure Cake

Today was my daughters 5th birthday party and I thought I would share the cake that I made.  The theme of the party was picnic and pedicures.  For those interested in making it - please get in touch with me and I will send you the details.  Right now I need a little R&R - busy, busy weekend!

In honour of my Grandma

Today, we are having a memorial party in honour of my Grandmother who passed away in February. Cooking was just one of her many talents and it became a passion that we shared through many special moments together.  This is a sample of one of her delights that she used to treat us to.

Peanut Butter Pillows

¾ cup butter               ¾ cup peanut butter

¾ cup brown sugar       1 tsp vanilla

¾ cup white sugar        2 cup flour

1 egg                         ½ tsp each salt & baking soda

                                 Extra peanut butter for stuffing

Cream butter and sugar.  Blend in egg, peanut butter and vanilla.  Add flour sifted with salt and soda.  Mix well.  Chill ½ hour.  Roll out ½ dough about ⅛” thick.  Using 2” cutter, cut out as many cookies as possible.  Place small tsp peanut butter in centre of one cookie and cover with another cookie (do not overstuff)  Seal edges.  Bake at 425°F for about 12 min.  Makes approx 20 cookies.

Weekend Treat!

After a busy week who doesn't deserve a little splurge?  These bars are heavenly!  Get creative and use different coloured M&M's for various occasions (i.e. red and green for the Holidays, red and white for Canada Day, orange and brown for Halloween etc.) They are also an excellent choice to take along for a special picnic or potluck.   


Original recipe found on Recipezaar (I made some modifications).

Chocolate Dream Bars 

47 min | 15 min prep

SERVES 24

• 2 cups oatmeal
• 1 cup firmly packed brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup melted butter
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1/2 cup peanut butter
• 1 cup chocolate covered peanuts (i.e. Glossette's) or M&M's - (I prefer chocolate coating over candy coating)
• 1 cup chocolate chips

1. Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan.
2. Bake 12 minutes at 375°F.
3. Combine milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.
4. Bake 20 minutes, or until golden brown. Cool completely before cutting.