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SImple Clean and Homemade I Banana Cupcakes 2

I am lucky enough to be married to a kind, caring man. Today we celebrate him. Today is his birthday. As a kid, his family had banana cake for celebrations. Every few years he brings up banana cake and asks if we can make it. This year, I made it extra special. The light banana cupcake is filled with homemade banana custard and topped with heaps of silky buttercream frosting.

SImple Clean and Homemade I Banana Cupcakes 3

The cupcake experiment was a success. My husband quickly declared them his favorite flavor. My brother texted me to say that they were the best cupcakes he ever had. I sort of agree. The light, fluffy cupcake accents the rich banana custard beautifully. (I think every loves a filled cupcake. It must remind us of our childhood) Then, the buttercream adds sweetness to the subtle banana flavor.

SImple Clean and Homemade I Banana Cupcakes

These are best served the same day that you make them, but keep well for a few days in the refrigerator. Just keep in mind that buttercream frosting solidifies when cold. Still tasty.

Banana Cupcakes with Custard Filling

by Jessica

Prep Time: 40 minutes

Cook Time: 18-22 minutes

Ingredients (12 cupcakes)

    For the Cupcakes

    • 3 tablespoons melted butter
    • 3 tablespoons oil
    • 2/3 cup milk, room temperature
    • 1 egg, room temperature
    • 3/4 cup sugar
    • 1 banana, pureed
    • 2 teaspoons vanilla extract
    • 1 teaspoon banana extract
    • 1/2 teaspoon salt
    • 1 1/4 teaspoon baking powder
    • 1 1/2 cups + 1/8 cups flour

    For the Custard

    • 1 cup milk
    • 1/3 cup sugar
    • 3 egg yolks
    • 2 tablespoons cornstarch
    • 1 tablespoon butter
    • 1 teaspoon vanilla
    • 1/2 teaspoon banana extract
    • 1 banana, diced
    • 1/2 cup whipping cream
    • 1 tablespoon powdered sugar

    For the Buttercream

    • 1 1/2 sticks butter, room temperature
    • 2 1/4 cups powdered sugar
    • 1 1/2 tablespoons heavy cream
    • 1 teaspoon vanilla


    For the Cupcakes

    Heat the oven to 350 degrees.

    In a large bowl, combine the milk, butter, oil, egg, banana puree, banana extract, and vanilla. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

    Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

    Allow to cool on a cooling rack.

    For the Custard

    In a small saucepan, combine the milk and sugar. Bring to a simmer.

    In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

    Remove from the heat. Add the butter, banana extract, and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

    Add diced bananas

    In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

    Fold the whipped cream into the custard. Fill the cupcakes with custard. Place the top back on the cupcake.

    For the Frosting

    In a stand mixer, mix butter until white an fluffy (5-7 minutes).

    Add the cream, vanilla, and powdered sugar. Beat for an additional 5-7 minutes or until light and fluffy.

    Top the cupcakes with the buttercream. Serve immediately.

    Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.

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    Simple Clean and Homemade I White Chocolate Chunk Macadamia Cookies

    It’s Monday. My Monday started with this video. Not as awesome as the morning they played this video or this video first thing in the morning. Actually, the Hanson morning was pretty fun. I was not a fan when it came out, but now it is just plain fun. I had a very productive day today and got so much stuff done. Last night I made cookies for someone that my husband works with. He specifically requested White Chocolate Macadamia cookies. I was really excited to try making them and then they were so good. So I just had to share them.

    Simple Clean and Homemade I White Chocolate Chunk Macadamia Cookies 2

    I really am not a fan of white chocolate chips. I decided to buy a big chunk of white chocolate and break it into chunks for the cookies. I hated doing it because it is not really a fun task, but when the cookies were done I was so glad I did.

    Simple Clean and Homemade I White Chocolate Chunk Macadamia Cookies 3

    The cookies are buttery, sweet, and crunchy while still being a little chewy. It is my perfect cookie. I hope everyone who go to try them enjoyed them today!

    White Chocolate Macadamia Cookies

    by Jessica

    Prep Time: 15 minutes

    Cook Time: 8-12 minutes

    Ingredients (4-6 dozen cookies)

    • 2 sticks butter, softened
    • 3/4 cup granulated sugar
    • 1 cup brown sugar, not packed
    • 2 teaspoons vanilla
    • 2 eggs, room temperature
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 1/2 cups blended oatmeal (About 3 cups rolled oats unblended)
    • 2 cups flour (can use whole wheat)
    • 3/4 pound white chocolate cut into chunks
    • 6 ounces macadamia nuts


    In the food processor or Vitamix flour canister, blend oats into a fine flour.

    In a 350 degree oven, toast the macadamia nuts for 2-5 minutes or until slightly brown on a baking sheet.

    Cream the butter and sugar in a stand mixer or electric hand mixer. Add vanilla and eggs. Beat until fluffy. Add salt, baking powder, and baking soda. Beat to incorporate. Slowly add flour and blended oats. Beat to combine. Add chocolate chunks and beat until evenly dispersed.

    Roll into balls and store in a plastic container. Store in the refrigerator for at least 2 hours.

    Heat oven at 375 degrees.

    Place on an ungreased baking sheet. Bake at 375 for 8-12 minutes. Remove from the oven and place on a cooling rack. Allow to cool about 2 minutes before removing them from the pan.

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    Simple Clean and Homemade I Hot Fudge Cake 2

    As I kid, we took a lot of trips to the midwest. My brother was in a competition band. Competition bands go on tour and compete with other bands in concerts, parades, and field performances. We typically went to see him perform three or four times during the summer. That meant lots and lots of trips through Ohio and Indiana. We made the same stop on every single trip. It was located in Middlebury, Indiana. It is still there today and is called the Patchwork Quilt. I am not sure if it still there, but it was the highlight of our trip. Band competitions are not exactly entertaining for a child.

    Simple Clean and Homemade I Hot Fudge Cake

    Every time we were there, we had a chocolate dessert. I still cannot remember what they called it. For a while we had the recipe because they sold some of the recipes on recipe cards. Unfortunately, we lost the card. As a result, I spent the past few years trying to figure out what that chocolate heaven was. Today, I share it with you. My memory from all of those trips across the country. I think you will love it as much as we do. The top is a moist chocolate cake and the bottom is a magic fudge sauce.

    Simple Clean and Homemade I Hot Fudge Cake 3

    This is the perfect dessert when you want something warm and chocolate. It will fulfill your chocolate cravings like nothing else.

    Chocolate Fudge Cake

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Ingredients (6-8 servings)

      For the Cake

      • 2 eggs
      • 2/3 cup sugar
      • 6 tablespoons melted butter
      • 1/2 cup milk
      • 1 teaspoon vanilla
      • 2 teaspoons instant coffee
      • 1 cup whole wheat pastry flour
      • 1/3 cup cocoa powder
      • 3/4 teaspoons baking powder
      • 3/4 teaspoons salt
      • 1/2 cup dark chocolate chips (optional)

      For the Fudge Sauce

      • 1/3 cup cocoa powder
      • 2/3 cup brown sugar, not packed
      • 1 1/3 cups boiling water


      For the Cake

      Heat the oven to 350 degrees.

      Combine eggs, sugar, butter, milk, and vanilla. Stir until combined. Add remaining ingredients and stir until the mixture is combined. Pour into an 8 inch round cake pan or casserole dish.

      For the Fudge Sauce

      Combine all ingredients in a bowl. Pour over the cake mix. Do not stir together.

      Bake for 25-35 minutes until it is no longer jiggly in the center. Serve warm or room temperature.

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      Simple Clean and Homemade I Peanut Swirl Brownies

      It took me a really long time to get on the chocolate and peanut butter bandwagon. In fact, I hated the combination for a really long time. It is sort of like my aversion to chocolate and mint. I actually still really hate chocolate and mint together. Everyone at work gets so excited for those Andes mints at Olive Garden and loves the fact that I refuse to eat them. It means they can argue over who gets it. They also think it is really weird that I am not a fan.

      Simple Clean and Homemade I Peanut Swirl Brownies 5

      Back to chocolate peanut butter. I actually started to like the combination a few years ago when I made whoopee pies for the first time. I made deep, dark chocolate whoopee pies with fluffy peanut butter frosting. It was love at first bite. I have been whole heartedly in the peanut butter chocolate thing since then.

      Simple Clean and Homemade I Peanut Swirl Brownies 2

      These brownies are like the best Reese’s cup I have ever had combined with my favorite brownies. They are rich, chocolatey, and have a rich peanut butter flavor. As with all of my peanut butter recipes, I use the freshly ground kind that you grind yourself at the grocery store. I like the texture and the flavor. If you use regular peanut butter, you may decide to change the amount of sugar in the swirl. Anyway, these are a winner for sure.

      Brownies with a Peanut Butter Swirl

      by Jessica


        For the Brownies

        • 1/2 stick butter
        • 2 ounces unsweetened chocolate, broken into 4 pieces
        • 1/2 cup plus 2 tablespoons boiling water
        • 1/2 cup plus 2 tablespoons oil
        • 2 eggs
        • 2 egg yolks
        • 2 teaspoons vanilla
        • 1 3/4 cups sugar
        • 1 teaspoon kosher salt
        • 1/3 cup cocoa powder
        • 1 3/4 cup flour
        • 1 cup dark chocolate chips
        • 1 cup chocolate chunks

        For the Peanut Butter Swirl

        • 1 tablespoon butter
        • 2 tablespoons sugar
        • 2/3 cup of peanut butter


        Heat oven to 350.

        Melt butter and unsweetened chocolate in a large bowl in the microwave for 1 minute 30 seconds to 2 minutes.

        Add hot water, oil, eggs, and vanilla.Stir to incorporate eggs completely. Mix in dry ingredients.

        Pour into greased 9x 13 pan lined with foil.

        For the peanut butter swirl, microwave the butter and sugar in a small bowl until the butter is melted. Remove from the microwave and add the peanut butter. Stir to combine. Swirl the peanut butter into the batter using a butter knife.

        Bake for 25-35 minutes in the oven on the lowest rack at 350.

        Allow to cool completely before frosting and cutting.

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        Simple Clean and Homemade I Pumpkin Pound Cake

        I am really excited to share this with you. I wanted to share it on Monday, but I had JUST shared my pumpkin muffins and I don’t want to wear out the pumpkin thing too early. So I waited as long as I could. There is so much that I love about this pound cake.

        Simple Clean and Homemade I Pumpkin Pound Cake 2

        I love how well balanced this cake is. It is just a little buttery. It is dense but not too dense. And most importantly, it pairs well with fluffy homemade whipped cream.

        Simple Clean and Homemade I Pumpkin Pound Cake 4

        This is the perfect ending to any fall meal. Just add a cup of coffee or tea and enjoy!

        Pumpkin Pound Cake

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 55-60 minutes

        Ingredients (8-10 servings)

        • 1/4 cup butter, melted
        • 1 cup pumpkin puree
        • 1 egg
        • 1/4 cup nonfat plain Greek yogurt
        • 1 1/4 cup sugar
        • 1 teaspoon vanilla
        • 1/2 teaspoon salt
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon baking powder
        • 1/2 teaspoon cloves
        • 1/2 teaspoon ginger
        • 1/2 teaspoon nutmeg
        • 2 teaspoons cinnamon
        • 3/4 cup whole wheat pastry flour
        • 3/4 cup all purpose flour


        Heat the oven to 350 degrees. Prepare a loaf pan by coating with cooking spray.

        Combine butter, pumpkin, egg, yogurt, sugar, vanilla, salt, baking soda, baking powder, cloves, ginger, nutmeg and cinnamon until the spices are incorporated. Add the flours and stir until the batter is no longer lumpy. Pour into the prepared loaf pan.

        Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 20 minutes before serving. Serve with some homemade whipped cream.

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        Simple Clean and Homemade I Snickerdoodles

        I cannot even believe that I have not shared this recipe with you yet. I really thought I shared it last year before Christmas as I was sharing my favorite cookie recipes. I realized last week that I had never made snickerdoodles for the blog and knew that had to change and fast. Luckily, I had a great reason to get in the kitchen and bake. I really wanted to show my gratitude for something really nice that someone did for me. I pulled out my snickerdoodle recipe and got to work.

        Simple Clean and Homemade I Snickerdoodles 4

        Some people might say that snickerdoodles are just sugar cookies rolled in cinnamon and sugar. While I have had a few that taste like that, these cookies are so much more. The key ingredient is cream of tartar. Cream of tartar is an acid that is a byproduct of wine making. It adds an acidic flavor to the cookies and really gives them their unique zest. There is no substitute for cream of tartar when making these cookies, so make sure you have some on hand for snickerdoodle emergencies. That is a thing, right?

        Simple Clean and Homemade I Snickerdoodles 2

        I really love how perfectly these cookies bake each time. They can be made quickly because the dough does not need to chill in the refrigerator first. They are perfect for a special occasion or just a fun after school treat. They freeze well and make an excellent thank you. I hope you enjoy these cookies as much as we do in our family.


        by Jessica

        Prep Time: 10 minuts

        Cook Time: 8-10 minutes


        Ingredients (4-5 dozen cookies)

        • 1/2 cup butter, softened
        • 1/2 cup shortening
        • 1 1/4 granulated sugar
        • 2 eggs
        • 2 teaspoons vanilla
        • 2 3/4 cup all purpose flour
        • 2 teaspoons cream of tartar
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1/4 cup cinnamon sugar


        Heat the oven to 400 degrees.

        In a large bowl, cream the butter and shortening using a hand mixer. Add sugar and cream until fluffy. Add the eggs and vanilla. Blend until evenly mixed. Add the cream of tartar, baking soda, and salt. Mix again to combine. Add flour and mix on medium until the flour is combined.

        The dough does not need to be refrigerated prior to baking. Roll the dough into desired size cookie. I use heaping tablespoons. Roll in cinnamon sugar to coat (I use premixed from Penzys). Place on an ungreased baking sheet

        Bake at 400 degrees for 8-10 minutes or until set. They should be slightly browned on the bottom. Remove from the oven and cool on baking sheets. Serve cool or freeze if desired.

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        Simple Clean and Homemade I Favorite Sundae 7

        For us, there is nothing more delicious in the summer than a sundae. While we rarely eat them, a few times each summer I make some hot fudge and we enjoy ice cream with our favorite toppings. I discovered my favorite combination of ingredients a few years ago when we were in the Outer Banks for vacation. I tend to over buy fresh fruit in the summer, so these are things we typically have on hand.

        Simple Clean and Homemade I Favorite Sundae 4

        We needed to get this in one more time before the end of blueberry season. Our favorite blueberry farmers had their last harvest day on Friday. Lucky for us, strawberries are still available because there is a local farmer who grows hydroponic strawberries that bear fruit all summer.

        Simple Clean and Homemade I Favorite Sundae 3

        I like the fruit combination on this sundae because there are so many different flavors, some sweet, some tart, some sour. They all blend with the creamy vanilla ice cream and rich fudge to create a decadent summer dessert.

        Simple Clean and Homemade I Favorite Sundae

        Once you construct your sundae, all you have to do is enjoy it with the ones you love and savor the last month of summer.

        Simple Clean and Homemade I Favorite Sundae 8

        Our Favorite Summer Sundae

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 15 minutes

        Ingredients (4 Sundaes)

          For the Hot Fudge

          • 2/3 cup heavy cream
          • 1/2 cup light corn syrup
          • 1/3 cup packed light brown sugar
          • 1/3 cup unsweetened Dutch-process cocoa powder
          • 1/2 teaspoon sea salt
          • 6 oz finely chopped 70% cocoa chocolate
          • 2 tablespoons butter
          • 1 teaspoon vanilla

          For the Sundae

          • Vanilla Ice Cream
          • 1 banana
          • 1/2 cup blueberries
          • 1/2 cup strawberries, diced
          • 1/2 cup pineapple, diced
          • whipped cream
          • hot fudge
          • nuts, if desired


          For the Hot Fudge

          Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 2 quart saucepan over medium heat.

          Stir until the chocolate melts. Reduce heat to medium low and stir frequently, allowing to boil for 5 minutes.

          Remove from the heat. Stir in the vanilla, add the butter and remaining chocolate. Allow to sit for 3-4 minutes. Stir to combine.

          Serve warm.

          Do not cover or place in the refrigerator until completely cool. Keeps for one week in the refrigerator. Microwave for 30 seconds at a time to reheat.

          For the Sundae

          Pour some hot fudge in the bottom of each serving dish. Add some chopped bananas. Scoop vanilla ice cream and top with hot fudge. Top with fresh fruit and remaining toppings if desired. Serve immediately.

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          Simple Clean and Homemade I Chocolate Peanut Butter Granola 3

          Granola. Remember the 90’s when it was all the rage. It was such a healthy option for breakfast. Add some milk and you have a meal, especially if it has dried fruit. By the way, I do not like dried fruit. Well, I guess I never exactly got on board with the whole granola movement. Just like I never eat cereal because it is icky.

          Guess what I found out? Granola CAN be good. If it has chocolate and peanut butter. Especially if that peanut butter is chocolate peanut butter. This probably defeats the whole purpose of granola. You know, that who healthy thing. I’m pretty sure when I added the chocolate chips it no longer counted as granola, but we can pretend.

          Simple Clean and Homemade I Chocolate Peanut Butter Granola

          I made this and put it on the counter. It was gone in two days. Every time someone walked past the jar another handful was missing. Probably because it is the best thing ever. It sort of crumbles when your bite on it. And there is tons of chocolate flavor and peanut butter flavor.

          Chocolate Peanut Butter Granola

          by Jessica

          Prep Time: 10 minutes

          Cook Time: 25-30 minutes

          Keywords: bake snack dessert

          Ingredients (5-6 cups)

          • 2 1/2 cups rolled oats
          • 1 cup sliced almonds
          • 2 tablespoons cocoa powder
          • 1 teaspoon kosher salt
          • 2 teaspoons cinnamon
          • 1/3 cup Peanut Butter and Company Dark Chocolate Dreams
          • 1/4 cup Unrefined, virgin coconut oil
          • 1/2 cup maple syrup
          • 2 teaspoons vanilla
          • 1 cup dark chocolate chips


          Heat the oven to 350 degrees. Line a baking sheet in parchment paper sprayed with cooking spray.

          In a large microwave safe bowl, combine coconut oil, peanut butter, and maple syrup. Microwave on high for 1 minute. Stir to finish melting the coconut oil and peanut butter. Pour the oats, almonds, cocoa powder, salt, and cinnamon into the maple syrup mixture. Stir until all of the oats are moist and coated in the liquid. Stir in the chocolate chips.

          Pour the mixture onto the parchment paper. Bake for 25-30 minutes. Remove from the oven and allow to cool on a cooling rack. Store in an airtight container.

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          Simple Clean and Homemade I McConnells Mill

          Happy Monday! We had a busy, but great weekend. Friday I worked on tons of blog stuff and then we enjoyed dinner in the back yard. Saturday we did some house shopping and went out to dinner. Sunday we went for a hike with Jimmy only (the other dogs stayed home) at McConnells Mill State Park. It features a gristmill built in 1868, the first on the Slippery Rock Creek. The covered bridge was built in 1874.

          Simple Clean and Homemade I McConnells Mill 5

          It is a beautiful place to spend a day whether to relax or get in some hiking. Jimmy had an excellent time. I think a lot of people are surprised to see a miniature poodle hiking. He loves it.

          Simple Clean and Homemade I Blueberry Cheesecake Crumb Bars

          Before we left for our hike on Sunday, I wanted to make a special treat for my husband’s work. With my blueberry obsession it obviously had to contain blueberries. I wanted to make blueberry cheese cake crumb bars. I searched for the perfect recipe, but there were tons of crumb bar recipes and tons of blueberry cheesecake bar recipes but not many for cheesecake crumb bars.

          Simple Clean and Homemade I Blueberry Cheesecake Crumb Bars 3

          I knew I didn’t want a graham cracker crust. I thought that would be too crumbly with a crumb topping so I went with a sort of shortbread crust. Then, I topped it with lemony cheesecake, made a small amount of fresh jam and swirled it in and topped with the crumb. Then I waited in anticipation. Let me tell you, the smells from the oven were fantastic.

          Simple Clean and Homemade I Blueberry Cheesecake Crumb Bars 5

          These bars were so good. They had tons of crunchy crumble. The lemon in the cheesecake made it pop while eating the creamy cheesecake. The blueberry flavor was concentrated from the jam and the crust is just right. The only problem with this recipe is how long you have to wait to eat them after baking. It is so worth the wait.

          Blueberry Cheesecake Crumb Bars

          by Jessica

          Prep Time: 40 minutes

          Cook Time: 1 hour 10 minutes

          Keywords: bake dessert


          Ingredients (24 bars)

            For the Crust

            • 1 cup all purpose flour
            • 1 cup whole wheat flour
            • 1 teaspoon salt
            • 1 stick softened butter
            • 2/3 cup granulated sugar
            • 1 teaspoon vanilla extract

            For The Filling

            • 15 ounces softened cream cheese
            • 2 eggs
            • 1 lemon juice and zest
            • 2 teaspoons vanilla extract
            • 1/2 cup sugar
            • 1 cup fresh blueberries

            For The Jam

            • 1 1/2 cup blueberries
            • 1 tablespoon water
            • 1 teaspoon sugar

            For the Crumb Topping

            • 1 3/4 cup light brown sugar
            • 3/4 cup all purpose flour
            • 1/2 cup whole wheat flour
            • 10 tablespoons cold butter


            For the crust

            Heat the oven to 350 degrees. Line a 9×13 metal baking dish with parchment paper and spray with cooking spray. Set aside.

            In a medium bowl, cream the butter and sugar together using an electric mixer or stand mixture until light and fluffy. Add remaining ingredients and combine until crumbly. If the flour is not coming together, add water a teaspoon at a time until i forms large clumps.

            Press the mixture into the pan and bake for 15 minutes. Allow to cool completely before filling.

            For the Jam

            In a 10 inch skillet, add the blueberries, water, and sugar. Cook on medium until all the berries have popped and the liquid has reduced by half. Set aside and allow to cool.

            For the Cheesecake Filling

            In a large bowl, using an electric mixer, blend the cream cheese until it is fluffy. Add the remaining ingredients except the blueberries. and beat for 2-3 minutes until thick and creamy. Fold in the blueberries.

            Pour the filling over the cooled crust. Put spoonfuls of jam on top. Swirl with a knife.

            For the Crumb Topping

            Using a pastry cutter or your fingers, combine the ingredients until the butter is incorporated and has a wet sand texture. Pour on top of the cheesecake filling.

            Bake for 50 minutes at 350. Remove from the oven and cool on a cooling rack until room temperature. Then, refrigerate for at least 3 hours before cutting. Store in the refrigerator.

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            Simple Clean and Homemade I Crepes 2

            Last summer I traveled to Paris. It was cool and rainy, sort of like the past couple of days in Pittsburgh. It actually reminded me of Paris yesterday as I sat outside with my coffee. But, I am not in Paris, I am in Pennsylvania. I wanted to bring a bit of Paris home with me and with fresh strawberries available (thank you hydroponic farmer)I went to it.

            Simple Clean and Homemade I Crepes 3

            I am about to tell you something that might be shocking. When I tried crepes in Paris, I was not a fan. There was just too much stuff in them. I like simple. Less stuffing. So I went simple, basic with Nutella and strawberries. There is something so classic about chocolate and strawberries and for good reason, it is just plain delicious.

            Simple Clean and Homemade I Crepes 5

            Here is the deal with making crepes. You will probably mess up the first one. This is mostly because you have never flipped a crepe before. You really don’t know how much batter to pour in. You aren’t sure how long to cook it. I use a 10 inch nonstick skillet that has sloping sides. I spray the bottom with cooking spray and pour a small amount in and swish it around in the pan just to coat the bottom. Then, I let it cook for about 2-3 minutes so that the first side gets brown. I read somewhere to flip it using your fingers at this point. I tried that and failed miserably. So I used a rubber spatula and my fingers. It was not pretty but I got the job done. I can imagine chopsticks working better. I say try it today. They are delicious and fairly easy. Jump right in to the adventure.


            by Jessica

            Prep Time: 20 minutes

            Cook Time: 20 minutes

            Keywords: blender appetizer dessert breakfast


            Ingredients (6 small crepes)

            • 3/4 cup milk
            • 2 eggs
            • 1 teaspoons vanilla
            • 1 1/2 tablespoons melted butter
            • 1/2 tablespoon sugar
            • 1/8 teaspoon salt
            • Nutella
            • 2 cups strawberries


            In a blender, combine milk, eggs, vanilla, butter, sugar, and salt. Allow to rest for 15 minutes.

            Heat a greased, nonstick pan over medium heat. Add a small amount of batter and move around the pan to coat the bottom. Allow to cook until slightly brown. Flip using your fingers very gently. Allow the other side to brown. Remove from the pan and continue with remaining batter.

            In a medium bowl, cut strawberries in fourths. Smash with a potato masher to make a sauce.

            Spread a small amount of nutella on each crepe and fold into fourths. Cover with strawberries. Top with whipped cream. Serve.

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