Tag: From Scratch

11..., Baked Goods, In The Kitchen, Lifestyle

11… Kitchen To Dos in 2021 and Chocolate Mousse Crêpe Cake Recipe

RaeAnna
It’s a little wobbly, but look at this awesome and delicious crêpe cake!

I’m a big lover of food. Like a BIG lover of food. I’m the epitome of a foodie. I love everything about it. From grocery shopping to cooking to eating to talking about food to watching cooking shows. I’m an adventurous cook and an even more adventurous eater. There’s really nothing I won’t try once. By once I mean, I’ll keep on trying to make sure I wasn’t wrong the fourth or seventh times. Sure, there are a few things that I’m not a huge fan of, but there’s really nothing I won’t eat if it’s put before me. The only real things I don’t love and avoid are ketchup and mustard. I don’t love them, but again, I will eat them if they’re placed in front of me.

Cooking and baking are things I do for fun, to show my love, to get creative, to destress, to have something to eat. Food is one of my love languages. If you enter my house and stay for long, I will try and feed you… By try, I mean, I almost always succeed. 

I’ve never been one for setting goals or resolutions. I am creating an In The Kitchen To Do List for 2021. There are things I’ve never made but have always wanted to or things I just haven’t gotten around to or things I’ve been scared to take on. I’m going to try my hand and some of these things… Finally.

  1. Full English Breakfast
  2. Bûche de Noël
  3. Jägerschnitzel
  4. Kringla
  5. Beef Wellington
  6. Croissants
  7. Black Bean Burgers
  8. Pelmeni or пельмени
  9. Black Forest Cake
  10. Gluten free bread (gluten free baking scares me)
  11. Italian Beef ala Portillos

January is pretty much a wash for me baking and cooking for a variety of reasons. That being said, if I tackle one of these every month, I can have the list done by next year. One a month… That’s not too daunting. I can do it. Probably.

Alright, I’m using a picture of a Chocolate Mousse Crêpe Cake with Candied Pecans I’ve made more than a few times over the years. I won’t be mean and not include the recipe. It’s delicious. All the parts individually are really easy. A crêpe cake seems far more daunting than it actually is. The hardest part is making the crêpes, and I promise you can do it… Just make a double batch and throw the first five out.

A delicious Chocolate Mousse Crêpe Cake!

Ingredients
Crêpes

  • 1 cup flour
  • 1¼ cup milk
  • 3 eggs
  • 3 tbs. melted butter
  • ¼ tsp. salt
  • 2 tbs. sugar
  • 1 tbs. vanilla extract

Chocolate Mousse

  • 8 oz. cream cheese
  • 2 cups heavy whipping cream
  • 1½ cups powdered sugar
  •  ½ cup cocoa powder
  • 2 tbs. vanilla extract

Candied Pecans

  • 1 cup halved pecans
  • ¼ heavy whipping cream
  • 2 tbs. butter
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves 

Directions
Crêpes

  • Sift flour into a large bowl, and mix in dry ingredients.
  • Whisk in milk, eggs, and vanilla.
  • Fold in the melted butter.
  • Let rest for an hour. This really is an important step. (You can make the mousse!)
  • In a hot pan, (you don’t have to have a crêpe pan, just as flat as possible, nonstick is easiest) melt butter. Pour in enough batter to thinly coat the pan. Swirl the pan to evenly spread the batter.
  • Once little bubbles start to form, flip the crêpe. 
  • When the crêpe is done, put on a plate to cool. (I put a sheet of wax paper on top so I can stack the crêpes without them sticking together.) 
  • Repeat the cooking of the crêpes until all the batter is gone. Try and keep them equally sized and shaped… to the best of your ability. 
  • Set aside to cool completely.

Chocolate Mousse

  • Make sure cream cheese is room temperature.
  • In a glass bowl, whip the heavy whipping cream until it becomes whipped cream. Set aside.
  • Whisk (either by hand or in an electric mixer) together the remaining ingredients until they are well blended. You can always add more or less cocoa powder to whatever your tastes are.
  • With a spatula, gently fold the whipped cream into the cream cheese mixture.
  • Place in the refrigerator until ready to assemble.

Candied Pecans

  • If you prefer walnuts (weirdo), you can do this with walnuts. 
  • Line a baking sheet with parchment paper.
  • In a skillet, melt butter, brown sugar and spices. 
  • Once the sugar mixture is bubbling and sugar is no longer grainy, pour in heavy whipping cream. Whisk until combined and bubbling.
  • Pour in the nuts and stir until they are completely coated in the sugar mixture.
  • Spread the nuts onto the baking sheet to cool completely.
  • Once cooled, crumble and separate the nuts so they’re not one giant glob.

Assembly

  • On whatever serving platter you’re going to use, lay the first crêpe down in the center.
  • Spread a thin layer of chocolate mousse on the crêpe. 
  • Place the second crêpe as centered as you can on the first, then spread a thin layer of chocolate mousse.
  • Continue this process until you have used all the crêpes or it’s as tall as you want.
  • Cover the top of the cake with a thick layer of chocolate mousse. If you want, you can also cover the sides… I like a rustic looking cake, so I leave the sides bare.
  • Sprinkle the candied pecans over the top of the cake in whatever quantity makes you happy.
  • Place in the refrigerator to set for at least one hour.
  • CUT AND DIG ON IN!

bisous und обьятий,
RaeAnna

Dinner, In The Kitchen

Holiday Leftover Egg Rolls

RaeAnna

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These are DELICIOUS!!!

I don’t even know how this became a tradition, but three Thanksgivings ago, we made Holiday Leftover Eggrolls. It sounds really weird, and yet they are delicious. You can make them and eat them immediately or make them ahead of time and freeze them for later. 

The only things you’ll need aside from leftovers is egg roll wrappers and vegetable oil. You can find them at pretty much any grocery store, and they’re inexpensive. 

Ingredients

  • Egg Roll Wrappers
  • Vegetable Oil
  • Turkey (or Ham)
  • Stuffing
  • Mashed Potatoes
  • Cranberry Sauce
  • Gravy

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Instructions

  • In a saucepan, heat vegetable oil to the temperature discussed on the egg roll wrapper packaging. 
  • In another saucepan, heat gravy and water to make it liquid again.
  • In the middle of the wrapper layer mashed potatoes, cranberry sauce, stuffing, and turkey. 
  • Fold wrapper like instructed on the package. 
  • Once the oil is heated to the required temperature you can put the egg rolls in the oil. Cook for three minutes or until golden brown. Rotate when one side is golden. They will float. 
  • You can also wrap them in tin foil and freeze for a later date. They will take a little longer to fry, but you can fry them frozen. 
  • When done, place on a plate covered in paper towels. Let cool for one minute. 
  • Pour gravy into small bowl. 
  • Dip egg rolls in gravy and DEVOUR!!!

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They are so easy. I promise you’ll love them.

 

Drinks, In The Kitchen

Valentine Drinks

RaeAnna

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I love this Nasty Gal dress. (Valentine’s Perfect.) | I slip into these light pink Target shoes all the time. | Champagne Flute | Martini Glass | Cocktail Shaker

I don’t drink alcohol anymore for a lot of reasons. (I’ll probably talk about that stuff later.) Before my freelancing took off and after my short-lived corporate career, I bartended. I did that for about two years. I wasn’t great, but I wasn’t too bad! I have always had a love of stemware. Even in college, I had a set of wine glasses, champagne flutes, and martini glasses. I just feel classy drinking out of them!

Anyways, I came up with two Valentine’s inspired drinks. I am including the alcoholic version and a virgin alternative. They’re super yummy both ways. For the guys, embrace your masculinity and enjoy these pinky/purple drinks. One is a fancy martini, and one is a super simple champagne drink. You can drink these without martini glasses or champagne flutes, but it’s not nearly as fun in my opinions. I do suggest having a shaker with a strainer; it makes the process faster and  cleaner unless you know what you’re doing.

Ingredients
Blackberry Fizz Martini

  • Fresh blackberries
  • Fresh Mint
  • Vodka
  • Champagne/Sparkling White Grape Juice – chilled
  • Ice

Raspberry Sunrise

  • Fresh raspberries – frozen
  • Raspberry syrup
  • Champagne/Sparkling White Grape Juice – chilled

Instructions
Blackberry Fizz Martini

  • In the shaker fill halfway with ice. Add 1.5 oz vodka, five blackberries, four mint leaves.
  • Shake vigorously for thirty seconds to a minute.
  • Pour liquid through the strainer into the martini glass.
  • Fill the glass with champagne the rest of the way and garnish the rim with a blackberry.

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Shake, shake, shake! | Shake well. | Fill martini glass with the fizz!

Raspberry Sunrise

  • Fill champagne flute with champagne ¾ of the way full.
  • Slowly pour raspberry syrup down the inside of the flute. The raspberry syrup will settle on the bottom creating the sunrise effect.
  • Add a few frozen raspberries to the top to keep the drink cold. You can also garnish the rim with a raspberry.

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Pour the syrup gently down the side of the champagne flute for the sunrise effect.

To make these drinks non-alcoholic is very simple. For the martini, use sparkling white grape juice instead of vodka and champagne. For the raspberry sunrise, instead of champagne substitute sparkling white grape juice. For the sunrise look, it is really important to use white grape juice. The look of the drinks will be the same, but it’s perfect for the sober people, pregnant ladies, under agers, and anyone else. I love it. They are super quick, easy, and yummy.

No better way to toast your loved one than with a romantic cocktail. If you’re looking for a great red dress, I highly suggest this linen one from Nasty Gal! I love it. I’m ready for summer. I paired it with these light pink, faux-sued slip ons from Target. I wear them constantly and receive a ton of compliments.

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Clink to love of all kinds! | Champagne flute: Raspberry Sunrise | Martini glass: Blackberry Fizz

Baked Goods, In The Kitchen

French Silk Pie

RaeAnna

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Beau wanted to help with the pie… | Sweatshirt Dress | Sherpa Socks

French Silk Pie is one of those treats I have only ever bought because it’s French Silk Pie. It’s a hard pie to make, right? Actually, no. This pie was requested in place of a Birthday cake. Birthday people get what they want on their birthday, so I obliged. I did a bunch of researching online to find a good recipe. Which is when I realized, French Silk Pies have raw eggs in them… I had no idea. None at all.

I do what I always do. I found recipes and took the bits I like from several ones and added my own flair. I’m terrible at following recipes. I rarely find a perfect recipe, so I make the perfect recipe… Well, I think it’s perfect, but you should try it and let me know!!!

I like to make my own pie crust, but store bought are lovely too. Use your favorite pie crust recipes or a store bought. Either taste wonderful.

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Beau is so helpful…..

Ingredients

  • 1 pie crust

Chocolate Filling

  • ½ cup white sugar
  • ½ cup butter
  • 3 oz unsweetened or semi-sweet chocolate (whatever you like best)*
  • 2 tsp cocoa powder
  • 1 tsp vanilla
  • Pinch of salt
  • 2 eggs room temperature or 3 eggs refrigerated
  • ½ cup heavy whipping cream, whipped

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 3 TBS powdered sugar
  • 1 tsp vanilla extract

*The eggs are more elastic when they’re room temperature. To get the silky texture it’s important to have have that quality. So if they’re chilled add another egg to get the same property.

Instructions

  • Make and bake the pie crust according to the instructions. Allow it to cool completely before filling.
  • Whip ½ cup of the heavy whipping cream until stiff peaks form. Place in a bowl in the refrigerator to keep cold.
  • Whip 1 cup heavy whipping cream in a bowl with powdered sugar and vanilla (you can substitute almond if you prefer) until stiff peaks form. Place in a bowl in the refrigerator to keep cold.
  • Melt the chocolate in the microwave or a double boiler until smooth. Set aside to cool.
  • In a mixer, combine butter and sugar on medium speed for three minutes until a light yellow color and fluffy.
  • Mix in vanilla, salt, cocoa powder, and melted chocolate for a minute until well combined.
  • Add in the eggs one at a time beating for two minutes between each egg. The mixture will be silky and fluffy.
  • Carefully fold in the ½ cup of whipped cream.
  • Fill the pie with the chocolate filling.
  • You can either spread the 1 cup of whipped cream or pipe it (for a decorative effect) on top of the pie.
  • Place in the refrigerator for a minimum of two hours.
  • If you want you can shave or get fancy and twirl chocolate and sprinkle it over the top as decoration.

Cut and enjoy! It’s incredibly easy. It only takes about 20 minutes to assemble if you use a store bought crust. This is one of those classic pies I grew up eating on special occasions. I absolutely love how surprised I was at the ease of making this pie. I highly suggest it for your next event! Even Valentine’s Day or Galentine’s Day, which is coming up quickly!!!

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I love this sweatshirt dress. It is so cozy. Perfect for the Houston winters. I wear it a lot. Like a lot a lot. At home I live in these red sherpa socks. My new apartment has wood floors, and these keep my feet warm and padded from the hard flooring.

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All the yumminess!!!

 

 

Baked Goods, In The Kitchen

Pumpkin Scones

RaeAnna

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Pumpkin Scones are the perfect fall treat for breakfast or afternoon.

Pumpkin Scones

It’s that time of year. Pumpkin time. They’re everywhere. Is it just me, or do they increase in popularity annually? Not that I mind. I live and breathe for the three months a year pumpkin pie is an acceptable dinner option… Is that just me? Whatever, I’m gonna keep consuming whole pies.

As much as I love pumpkin, I am actually really picky about the pumpkin pie alternatives. I hate Pumpkin Spice Lattes. They’re not my jam. I want to show you a few of my favorite fall pumpkin recipes, which I have fine tuned over the years. They’re not super pumpkin punchy, but they’ll get you in the spirit.

The first of many recipes to come is a fabulous breakfast option to go with your morning coffee or PSL or cocoa or apple cider. Fall options are the best options. Anyways! Here’s my quick and easy pumpkin scone recipe. The glaze is not necessary, but a yummy, sugary addition. I made my own pumpkin puree, but canned pumpkin is just as good. I suggest chilling it in a container, so it doesn’t get that metallic flavor.

Ingredients
Scone

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/3 cup packed light-brown sugar
  • 1/2 cup unsalted butter* – cold and grated
  • 3/4 canned pumpkin puree – chilled (don’t chill in can)
  • 4 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extrac

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp half and half , then more as needed
  • 1 tbs pumpkin puree
  • 1/8 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg

*Note on butter. I like to freeze the butter and grate it frozen. It takes a lot of the effort out of cutting it into the flour mixture, in my opinion. Keeping the butter cold is important because that’s what gives the scones a flaky texture. So the faster you work the better! Also if it’s frozen, it stays colder that much longer.

I hear Starbucks has a seasonal pumpkin scone, so why not save some money and impress your friends by making it at home!

Instructions

  • Preheat oven to 425°
  • Mix all dry ingredients thoroughly in a large mixing bowl.
  • Grate frozen butter. If you want to follow tradition: Cut butter into 1/2 inch cubes.
  • Mix butter into the dry ingredients. Work quickly to incorporate, so the flour holds together without being wet. Don’t overwork. There will be very small chunks of butter incorporated thoroughly.
  • Make a well in the dry ingredients. Crack the cold egg, cold pumpkin puree, cold buttermilk, and vanilla into the well.
  • Mix all the ingredients until combined. It will be a firm dough that will hold its shape. It shouldn’t be very sticky.
  • Form dough into a a 1 ½ to 2 inch thick disk. Cut into eight equal triangles.
  • Place on baking sheet.
  • Bake for 15-18 minutes until golden brown.
  • While the scones are baking…
    • Whisk all the ingredients for the glaze in a bowl. It will be a golden brown color flecked by the spices.
  • Pull the scones out and place on cooling rack.
  • Dip the top of the scone into the glaze. OR drizzle the glaze on top of the scones. I like to dip them when they’re still a little warm; this allows the glaze to have a smooth top that drips down the sides.
  • ENJOY!

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I would love to hear all about your favorite pumpkin recipes! Let me know in the comments!

 

Baked Goods, In The Kitchen

Thumbprint Cookies

RaeAnna

I love baking. In my family, like many others, recipes become part of the landscape of our lives. The recipes are handed down through generations.

Thumbprint cookies are some of my favorite cookies, and they come straight from my Great Grandmother’s recipe box. Although, she never baked them for me, my mom always did. I had never baked them myself until last year because they were always her specialty, and I was teensy bit scared I would ruin them. They’re amazing throughout the year, but I grew up with them during the Christmas season. They melt in your mouth with a nutty outside. Not too sweet, you can eat dozens of them if you’re not careful! I absolutely adore them with a cup of black tea and a book. The perfect afternoon snack.

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Ingredients

  • 1 cup Butter
  • ½ cup Brown Sugar
  • 2 Eggs Yolks
  • 2 Egg Whites Beaten
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • ½ teaspoon Salt
  • Chopped Nuts (I prefer pecans or walnuts)
  • Favorite Jam or Frosting

 

Instructions

  • Preheat oven to 350॰ F. Ungreased cookie sheet.
  • Mix together butter, sugar, egg yolks, and vanilla. Add flour and salt. Blend well.
  • Roll dough into balls. Dip the balls in egg whites then roll in chopped nuts. I rolled them in pecans this time. Place cookies on ungreased cookie sheet at least an inch and a half a part.
  • Bake for five minutes. Take out and press thumb into the middle of the cookie to create a shallow bowl. Put back in oven and bake for eight more minutes.
  • Pull cookies out of the oven when golden brown and firm to the touch.
  • Cool completely
  • Fill the thumbprint with your favorite jam or frosting or leave unfilled! My favorites are blackberry jam, buttercream frosting, or pastry cream. They’re so delicious!