The French always have it right when it comes to food and crêpes are no exception. These simple treats are enjoyed at breakfast, as a snack (a popular street food in Paris) or dessert. Consider setting up a crêpe bar for a fun weekend brunch, complete with all the fillings and toppings.
Crêpes are actually very easy to make and the key to a good is a nonstick pan, unless you are fortunate to have a large, round griddle like they make them on in France.
Combine in blender until well mixed and make immediately or store in fridge overnight. The batter should be a little thinner than pancake batter, you can add a little milk to thin it out if necessary.
Heat 1 tsp butter in non-stick pan over medium heat. Ladle about 1/4 c. batter and swirl in a circular shape. Cook for a couple minutes and flip, cooking another 30 seconds. The French don't flip their crêpes, but when using a skillet, it cooks it evenly.
Fill with fresh fruit, whipped cream, Nutella spread, or a simple dusting of sugar.
Show Your Love with Sugar Cookies
Be a hero this Valentine's Day by making some incredible sugar cookies from a family recipe shared by Kristina Case, a designer on our marketing team. Whether you want something for your sweetheart, your entire family, or your child's class at school, these will hit the mark.
An important thing to remember before you start: let the butter soften to room temperature. This is key. Don't try to soften it in the microwave or use it fresh out of the fridge.
Cut-Out Sugar Cookies
1 c. butter softened
1 c. sugar
2 ½ c flour
2 TBL orange juice
1 TBL vanilla
1 tsp baking powder
Beat sugar and butter until fluffy, add egg and vanilla. Add dry ingredients and orange juice. Beat well until mixed. Put dough in saran wrap and refrigerate at least 2 hours. On floured surface, roll out dough to between ¼"-½" and cut into shapes. Bake at 400 degrees for 6-10 minutes. Makes 2 dozen.
Perfect Buttercream Frosting
4 c powdered sugar
½ c butter, softened
3-4 TBL milk
1 tsp vanilla
Combine and beat until fluffy. Works great in a decorator's bag for piping.
Believe it or not, fruitcake is a well-loved dessert known throughout the world. It is only in the United States that this cake is the butt of jokes, probably because they were, at one time, mass-produced for mail order and tended to be dry and of questionable age. Some say the ridicule can be traced to Johnny Carson on The Tonight Show, but research shows "fruitcake trashing" occurred much earlier in the 20th century.
Though celebrated by some as the delicious tradition it is intended to be (National Fruitcake Day is December 27), others applaud this dense loaf laced with fruit and nuts only when it is flying through the air on National Fruitcake Toss Day, January 3 (or the 7th, depending on which website you visit).
Historically speaking, some believe that ancient Egyptians sent fruitcake to the afterlife with their deceased loved ones. We do know that they did not become common, though, until Roman times, when pomegranate seeds, pine nuts, and barley mash were mixed together.
Preserved fruit, spices, and honey were added during the Middle Ages. Sugar became a main ingredient in the 1500s in the American Colonies, and alcohol was widely used starting in the 1800s. Somewhere along the way, nuts became a staple, as well.
Today, fruitcake is served year 'round in Australia, but is generally enjoyed as a Christmas cake across Europe, India, and parts of the Caribbean.
So, will you buck the trend in the U.S. and give this recipe a try? If you don't like it, you can always save it for January 3!
No-Bake Graham Cracker Fruitcake
3/4 c. sweetened condensed milk
3 c. mini marshmallows
1/2 c. orange juice
1 box + 1 inner seal pkg graham crackers
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground cloves
1 c. raisins
1 c. dates, chopped
1 c. nuts, chopped
16 oz. assorted candied fruit, chopped
Combine milk, marshmallows, & orange juice in large bowl. Let soak 30 minutes, stirring occasionally, until marshmallows soften & dissolve slightly. Crush graham crackers into fine crumbs & mix with spices. Add fruits & nuts, stir. Slowly add liquid mixture and stir by hand until well combined.
Press fruitcake into non-stick, lightly greased, or waxed-paper-lined bread pan or mold, cover with plastic wrap, and then with foil. Refrigerate for 2-3 days for flavors to combine. Slice & enjoy.
Instead of the listed fruit, experiment with craisins, dried apples, peaches, mangoes, blueberries, and/or strawberries, or get crazy and use gumdrops, gummy bears, gummy worms, and/or chocolate chips. If you use dried fruit, soak it in additional orange juice (or brandy) in a glass or ceramic bowl (not metal) a few hours or overnight to soften.
'Tis the season to warm your body and soul with hearty comfort foods. Nothing says autumn more than a pot of wonderful, homemade soup simmering on the stove. Give this seasonal favorite a try. Pumpkin isn't just for lattes! We think you're bound to love this soup.
In large pot, combine the first 8 ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered. Using a food processor or blender, puree soup in small batches. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream. Pour into bowls and garnish with as many toppings as desired.