Stephanies Kitchen – 2008 August

Whole Wheat Crepes with Strawberries, Nutella and Toasted Almonds

August 13, 2008 By Steph 25 Comments

This is my version of fancy food. I’ve always been a crepe lover, especially since my Mom and I picked them up on the streets of Paris 10 years ago. They have street vendors that make the most delicious crepes ever. They are simply covered in nutella and folded over in a little paper and you eat them in about 10 seconds because they are so good. I’ve been trying to master them ever since. They are really very simple. I decided to make a healthier version using whole wheat flour and they were just as tasty. And how can you go wrong with Nutella anyways? If you’ve never had it, it’s just a simple Chocolate Hazelnut spread that is absolutely divine. (You can buy it at almost any grocery store.) It goes perfectly with crepes. I like to add strawberries and toasted almonds for a finishing touch. Make these for guests and they will be so impressed with you and keep asking for more!

Whole Wheat Crepes

recipe by Stephanie

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/4 teaspoon salt

1 tablespoon granulated sugar

4 eggs

1 tablespoon melted butter

1 1/2 cups milk

1. Place all ingredients in a food processor or blender and blend until smooth. Scrape down sides as necessary.

2. Cover and refrigerate for at least 30 minutes, (or overnight).

3. Lightly oil a preheated crepe pan, or a small non stick skillet. Pour a little less than 1/4 cup of batter into the skillet and quickly tilt the pan in a circular motion until batter is spread evenly around the bottom of the skillet. (If you like thinner crepes, use 2 tablespoons of batter. I like mine thicker.)

4. Cook the crepe until bubbly and browned on the bottom (about 30 seconds). Carefully flip the crepe over using a long spatula. Cook for another 20 seconds or until bottom is lightly browned.

5. Fill with desired toppings and roll or fold.

Enjoy!

Filed Under: breakfast, chocolate, desserts

Iced Lemon Cookies

August 11, 2008 By Steph 19 Comments

Yes, I have returned from the big city and I have to say that I enjoyed myself soooo much. I really loved Washington D.C. I ate at some really cool restaurants, saw some amazingly beautiful sights, toured way too many museums and had Air Force One fly right over my head. It was a lovely getaway from the daily life of kids and stress. Very relaxing and stress free. The husband and I really needed that. Bad. Anyways, the hugs and kisses didn’t last long and than it was back to life as we know it. It was a heart breaker though after returning and my 3 year old daughter said to me “Mommy, can you go away again for a long time and I’ll go stay with Grandma?”. Yah, you bet my eyes were filled with tears after that one. She had no idea how much I missed her. I was so glad to be home and it was a straight punch in the gut. Innocent as her sweet little heart is..Kids! ÂYou gotta love them!

My next post I will be telling you about all the fun places we ate at, because I had some amazing suggestions from my lovely food blogging friends, and every last one of them were exactly as they described. Only one bad experience and that one we should have known better. I’ll keep you on your toes for that one.

So, I couldn’t wait to get back in the kitchen. I was having baking withdrawls for sure. My husband thought I was such a dork. I had so many new ideas pop into my head while I was away, and I couldn’t wait to get back and try them out! So the first one are these decedent Iced Lemon Cookies. Yum. Yes I know I have a million lemon posts on my blog. I just can’t get enough of it. Especially in the summer. I crave lemon. So these definitely hit the spot. They are a spin on the classic sugar cookie with a burst of lemon. Yum, yum, yum. I’m sure every last one will be devoured before tomorrow morning!

Iced Lemon Cookies

recipe by Stephanie

For the cookies:

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, chilled

1 cup sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh lemon zest

1 egg

For the icing:

2 cups confectioners’ sugar

2 tablespoon fresh lemon juice

2 teaspoons milk

1. Whisk together the flour, baking soda, and salt. Set aside.

2. Mix the butter, sugar, lemon peel and lemon juice until light and fluffy. Add egg.

3. Slowly add dry ingredients until well combined.

4. Using a 1 1/2 inch ice cream scooper, scoop the dough into balls and place on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes or until firm.

5. Take out and cook 12 at a time at 350 degrees for 11-15 minutes or just until set. Do not overbake. Let cool on wire racks.

6. In a small bowl mix the confectioners’ sugar, lemon juice and milk until creamy. Top cookies with the icing.

Filed Under: blogging award, cookies, lemon

Chocolate Chocolate Chocolate Chunk Muffins

August 6, 2008 By Steph 12 Comments

Dear lovely readers,

I am still here in the big city of D.C. Enjoying myself a little too much now.

We are visiting the White House today. We have so much to do in so little time. Hopefully we’ll be able to see everything we hoped to see.

But onto another amazing recipe. I was craving chocolate the other day and thought, what better way to get over that craving than to suffocate myself in chocolate. Maybe I won’t need or want another bite for a good month. We’ll see how much that works. These muffins are sooo moist and sweet and delicious. Hope you enjoy. I’ll be back home tomorrow from our trip, so I’ll be back with an amazing post next week and I’ll be sure to let you know how my trip went! Have a good weekend!

Love,

Steph
Chocolate Chocolate Chocolate Chunk Muffins
recipe by Stephanie
makes 12 muffins

1 stick butter
2 ounces bitter sweet chocolate, chopped
2 cups all purpose flour
2/3 cup granulated sugar
1/3 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
3- 1.55 oz Hershey Milk Chocolate Bars, coarsely chopped

1. Melt butter and bittersweet chocolate in the microwave until melted and smooth. Cool.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together the buttermilk, eggs and vanilla. Pour buttermilk mixture over dry ingredients.
4. Pour melted butter and chocolate mixture over dry ingredients. Mix all together until just combined. Do not overmix.
5. Stir in milk chocolate chunks.
6. Grease 12 regular size muffin tins. Divide batter evenly among muffin tins. Bake at 375 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and remove onto wire racks.

Filed Under: chocolate, desserts, muffins

Mini Cheddar and Bacon Frittatas

August 4, 2008 By Steph 17 Comments

Dear lovely readers, I am here in lovely Washington D.C. I’m having so much fun I don’t even know what to do with myself. Without my kids attached to my hip 24 hours a day, I’m wandering the streets like a zombie, unsure of how to function not having to make macaroni and cheese and chicken nuggets for lunch. A lovely restaurant in the middle of the day with hubby…alone? Wandering the beautiful buildings and museums without pushing a double stroller and feeding the little one goldfish and apple juice to keep him from screaming his head off? Wow, I might be able to get used to this… Anyways, yesterday we toured the Pentagon. I’ll make sure and show pictures when I get back. Although I can’t bring in a camera, or a purse or money for that matter, so the souveneir shop is out.

But while I’m away please take care and make sure you try these simply delicious frittatas. I made these last week and I have to say, they are the best eggs I’ve ever had. It must be the salty bacon and cheddar that make these so amazingly tasty. They would be perfect for breakfast, brunch, or a baby shower or any occasion for that matter. Another letter in a couple of days…take care!

Love,

Steph

Mini Cheddar and Bacon Frittatas

recipe by Stephanie

makes 8 mini frittatas

4 eggs

2 tablespoons milk

1 tablespoon fresh parsley, chopped

1/2 cup cheddar cheese

1/4 cup parmasan cheese

3 strips cooked bacon, chopped

1. Beat eggs in a medium bowl. Add remaining ingredients.