Pumpkin Pie Roll Ups November 08, 2017 14:22Pumpkin Pie Roll Ups (think Cinnamon Roll but with Pumpkin Pie Filling and Candied Nuts)
Chocolate Crepes With Snickers Salad Custard June 25, 2015 17:47
CHOCOLATE CREPE BATTER
1 ½ Cups Flour
1 ½ Cups Milk
½ Cup Plus 2 Tbsp Water
3 Large Eggs
4 Tbsp Melted Butter
½ tsp salt
3 Tbsp Cocoa Powder
3 Tbsp Sugar
2 tsp Vanilla
Combine the eggs, water, butter, vanilla and milk in Bosch blender. Add the flour, cocoa, sugar and salt and mix on speed 2 until smooth.
Let the batter rest at room temperature for 30 minutes before dipping & cooking.
USING A BLENDER TO MIX CREPE BATTER
The usual mixing method is to prepare crepe batter in a bowl, making a well with the dry ingredients and then adding the eggs and the milk. You may find a blender to be suitable a blender is not only fast, but the results are also lighter, perhaps because more air is incorporated into the batter. For best results, have the ingredients at room temperature and don’t over mix them. Then, let the batter rest for half an hour before cooking to let the flour absorb the liquid, creating the most tender crepe.
Simple Vanilla Ice Cream and Elegant Waffle Cones June 04, 2015 16:11
Simple Vanilla Ice Cream
|1 cup||Whole milk|
|2 cups||heavy cream|
|1 tablespoon||vanilla extract|
In a medium bowl, use the hand mixer on low and combine milk, sugar and salt until sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer for about 2-5 minutes before serving.
Elegant Waffle Cones
|2 tablespoons||grapeseed oil|
|1 1/2 cup||flour|
|1 teaspoon||vanilla extract|
Preheat waffle cone express with the color control setting on 2 1/2 to 3.
Beat the eggs and salt with the hand mixer until well blended. Ad sugar slowly and beat until it's incorporated and the eggs have lightened in color slightly. About 1 minute. Slowly add the oil. Add the flow and blend until moistened. Mix another 15 seconds to infcorporate the flour and remove all lumps. Add the vanilla. Add milk or water until it is pancake batter consistency.
Spoon 3 tablespoons of batter onto the center or slightly above the center of the iron. Close the lid, lock the latch, bake for 1 1/2 to 2 minutes and then check for proper color. Cook and additional 20-40 seconds if needed.
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