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

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

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

11..., In The Kitchen, Lifestyle, Sides

11… Foods & Drinks I Love in Fall and Bean Salad Recipe

The recipe for this delicious salad is at the bottom of the article.

Tuesday, September 22, 2020 marked the official start to fall in all its glory. I grew up in a place that had a bonafide fall season; though its length and strength changed from year to year or even day to day, there was a changing of the leaves, a crisp smell hanging in the air, and a reason to don sweaters and a jacket. I no longer live in a place filled with fall, but it’s still fueled with fall or at least the illusion of fall. 

Houston is a crazy place where fall doesn’t exist in any kind of satisfying way. There are sweaters in stores with no reason to wear them for more than a month. Pumpkin spice is everywhere, but people get it iced to cool off from the 90° heat stroke. Leaves don’t so much as turn an array of colors as they turn brown and hang out on the ground. 

Pretty much the most autumnal I can get around here are the solids and liquids I shove in my mouth on as regular basis as I can during the “fall” months, or as I like to call them in Houston: the slightly, less hot continuation of summer months.. So here are eleven fall foods and drinks I love to consume.

  1. Apple Cider—I love apple cider so much. I have to go light on the cinnamon because it gives me migraines. Sometimes I throw caramel in there because I’m super fancy and I like calories. Houston doesn’t have apple orchards, so I don’t get to that cute crap. I’ll just drink apple cider and pretend.
  2. Pumpkin Pie—It’s an autumnal staple for a reason. It’s delicious, and I love it. The smell fills the whole house as it’s baking. I hate store bought pumpkin pie, they never get the spices right. I will literally eat a whole pumpkin pie all by myself. You don’t even have to dare me. 
  3. Roast Beef, Mashed Potatoes, and Gravy—Maybe it’s because I’m from the Midwest and we thrive on meat and potatoes. But there is something positively homely about a house filled with the smell of roast beef, mashed potatoes, and all the yummy juices that will turn into gravy. 
  4. Hot Chocolate—Hot chocolate is the best. It’s the best thing about cold weather, especially when it’s topped with more marshmallows than a cup can physically hold. I make awesome hot chocolate in the French way.  
  5. Ginger Cookies—I use my great-grandma’s recipe. They are to die for. Soft in the middle, crisp around the edges, delightful all the way around. I start making them by the dozens this time of year. 
  6. Fall Salads—I can’t narrow it down to just one. I love fall salads. They’re heavy on the arugula and squash and warm, yummy goodness. 
  7. Red Beans and Rice—A Louisiana staple. I spent a lot of time in New Orleans growing up. This is one of my happy foods. It’s warm, filling, and delicious. It’s one of my favorite dishes to make for entertaining because I can make a huge batch. What doesn’t get used can be frozen to be enjoyed easier.
  8. Sweet Potato/Squash Everything—These things make me so happy. Roasted, pureed, soup, sweet, savory, happiness. I love grabbing them from a farmer’s market or produce stand. They’re such humble ingredients that can be turned into really amazing dishes. I can’t choose; I love them all ways.
  9. White Chili—I really… hate chili. Normal chili. The red, beefy chili. I find it gross. I don’t know why; I just do. However, I love white chili. It’s basically just a chicken, bean soup with lots of yummy goodness. 
  10. Cherry Pie with Crumble Topping—Crumble topping is the only way to go. I don’t know why, but a normal pie crust topping doesn’t cut it. The crumble is the best. Cherry pie literally tastes better in the fall. I only eat it in the fall. I love it and will eat it so enthusiastically.
  11. Pecans in Baked Goods—Pecans reign supreme over all other nuts. Mixing them with butter and sugar and carbs makes them a complete mouth orgasm. I’m gonna go grab a handful now. I love them in a bourbon bread pudding, cookies, brownies, cake, everything, and all the things. So good. So, so, so good.

Basically, fall is the time to start eating as much sugar in any and every way possible. Gotta fluff up for the colder months. Fall foods are all about happiness for me. They just bring joy and comfort for me. 

I started making the following salad over the summer. It’s not necessarily super fall, but it is perfect for the warmer fall we experience in the south. It’s cool and filling but hearty for fall. I love it as a side dish or as a light lunch or dinner. It keeps for up to a week in the fridge, so I make a big batch and eat away at it. 

So much healthy yum in one bowl.

Ingredients

  • 3 cups White Beans (canned or dry)
  • 1 large Purple Onion
  • 3 cloves Garlic
  • 1 bunch Oregano (or whatever your favorite herb is)
  • 3 lemons
  • Olive Oil
  • 1 Red Pepper
  • 1 Orange Pepper
  • 1 Jalapeno
  • 1 Cucumber
  • 3 handfuls Grape Tomatoes
  • Salt
  • Pepper
  • Feta 
  • Chives

Instructions

The hardest part of this recipe is cutting all of the ingredients to whatever size you want them to be, but cut them all up!

  • If you’re using dry beans, make sure to rehydrate and cook them. If you’re using canned beans, drain them and wash them in cold water. 
  • Pour beans into a big mixing bowl.
  • Cut onions into as small or big as you want them to be. Put them into a small bowl and cover with water. This takes away their bite. 
  • Chop the garlic and toss in the bowl with the beans. 
  • Deseed and cut up the peppers, jalapenos, and cucumbers and toss them into the bowl with the beans.
  • Cut the grape tomatoes into quarters and toss in the bowl with the beans.
  • Chop the oregano (herb) and chives and toss in the bowl with the beans. 
  • Add as much or as little feta as you want into the bowl.
  • Drain the purple onions of all water and toss in the bowl. 
  • Salt and pepper to taste.
  • Drizzle with olive oil as much as you like. 
  • Cut lemons in half and squeeze the juice into the bowl. 
  • Mix the salad and let sit for a few hours before enjoying. 

It’s a really, really easy salad to make. It takes a little time because you have to cut all the veggies into little pieces, but it’s healthy and so worth it. 

bisous und обьятий,
RaeAnna

Dinner, In The Kitchen

Holiday Leftover Egg Rolls

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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.

 

Breakfast, In The Kitchen

Sweet Potato Hash

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Sweet Potato Hash for breakfast! | Cast Iron Skillet | Mug

I love breakfast. I waffle (pun) between sweet and savory breakfast foods. I love both equally!!! I found a yummy looking hash recipe on page 44 of the Sugar Free Cookbook by David Zinczenko. I took it as inspiration and completely changed it to fit my tastes. This recipe is gluten free, sugar free, and super yummy. It is really filling. You can add more eggs to this or more ingredients to feed several people. I actually made this as follows and ate it two days in a row because I had left overs. 

Ingredients

  • 1 tbs. Olive Oil
  • ¼ Onion
  • 1 Garlic Clove
  • 1 Sweet Potato
  • 12 Grape Tomatoes
  • ½ Can White Beans
  • ¼ of a Turkey Kielbasa
  •  ½ Fresh Spinach
  • 1 Egg
  • Salt/Pepper to Taste

Instructions

  • Heat olive oil in a cast iron pan. 
  • Mince garlic and onions. Add to pan with salt and pepper until browned. 
  • Chop sweet potatoes into small chunks. Half the grape tomatoes. Cut kielbasa into bite sized chunks. 
  • Add sweet potatoes and tomatoes to pan. Cover and let cook for six minutes or until tender and tomatoes have burst. Stir frequently to avoid sticking. 
  • Add kielbasa, white beans, and spinach. Cover for two minutes. 
  • Stir everything together. Make a small divot in middle of the food. Crack egg. Cover. Cook until the yolk is as runny as you like. 
  • Enjoy!

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