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Make French Crepes with a Real French Guy

12 Apr

I’m back!!! I’m ending a several-month silence by making traditional French crepes with my favorite Frenchman. Check out the video and let me know what you think! Have you ever made homemade crepes? This is an easy recipe – give it a shot!

Traditional French Crepes

2 cups unbleached all purpose flour
4 eggs at room temperature
2 teaspoons granulated sugar
4 tablespoons melted butter
Pinch of salt
1 teaspoon vanilla extract
1/4 cup beer
4 cups half and half or whole milk at room temperature

Put the flour in a large bowl and make a large well (Geoff calls it a pit) in the center.

Whisk the eggs well and pour into the well, along with the melted butter and salt. Begin whisking in the center, very slowly and gently, to start incorporating flour from the sides of the well. Slowly add the milk in small amounts along with the beer, whisking constantly to prevent lumps. The beer helps the crepes to be light and fluffy, but pick something with a mild flavor, like High Life (the champagne of beers – sort of French?) so that you can’t taste it. You’ll whisk for 10-15 minutes total, and the batter will be very thin. The batter can be made a day ahead and stored in the refrigerator.

Get a small nonstick pan very hot over high heat and spread a tiny amount of canola oil in the bottom with a paper towel to prevent sticking. You’ll only have to add oil every 5-10 crepes, not every time. Pour 1/4-1/3 cup of crepe batter into the bottom of the pan and swirl so that it reaches the sides and coats in a very thin layer. The edges of the crepes will be lacy. If your first crepe is too thick because your pan is smaller, just use a little less batter on the next pour.

Cook over a medium-high flame until the edges of the crepe look browned and feel crispy, 1 to 1-1/2 minutes. Run a spatuala underneath the crepe to make sure it doesn’t stick, and flip the crepe to cook on the other side. Afraid of flipping like we do in the video? No problem – you can also use the spatula to turn it like a pancake. Contine cooking until the crepe is set, 1-1/2 additional minutes. Remove from the pan and continue making crepes like a French boss.

This recipe makes a huge stack of crepes – great for a party, or for a crepe cake! If you don’t want to make them all at once, store the extra batter in the fridge for 1-2 days. Whisk it well before using.

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Totally Homemade Smores

26 May

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I am not a camper, but I can totally get down with s’mores, especially if they’re made with ooey-gooey homemade marshmallows and crispy from-scratch graham crackers! That’s right – mine are totally homemade smores and crazy delish! You don’t even need a campfire!

If you like this video, subscribe to my YouTube Channel! I post a new baking video every Wednesday.

 

Totally Homemade Smores
Graham Crackers
2-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
8 tablespoons (1 stick) butter, softened
1 cup dark brown sugar, lightly packed1/4 cup honey
1/4 cup milk
1-1/2 tablespoons pure vanilla extract

Stir together the flour, baking soda, and salt. Whisk together the honey, milk, and vanilla.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add half of flour mixture and beat until partially combined. Add the wet ingredients and beat until fully combined. Add the rest of the flour and and beat until fully incorporated, scraping bottom and sides of bowl as needed. Divide the dough into 2 disks about 1 inch thick and refrigerate at least 2 hours.

When ready to bake, preheat the oven to 300 degrees F. Dust the countertop generously with flour and roll one disk of dough at a time to 1/8 in. thickness. Cut into squares and pierce with a fork. Place on a baking sheet and chill for at least 20 minutes to help retain their shape. Bake for 14-18 minutes or just until the edges of the cookies darken slightly.

Toasted Coconut Marshmallows
2 cups sweetened shredded coconut
3 envelopes unflavored gelatin
1 cup ice water, divided
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Nonstick spray

Cover the bottom of a 9 x 13 in. pan completely with shredded coconut, leaving no bald spots.

In a mixing bowl, stir together the gelatin with 1/2 cup of the cold water. Have the whisk attachment standing by.
Combine the remaining 1/2 cup water, sugar, corn syrup and salt in a saucepan. Bring to a boil over medium high heat, then cover and cook for 3 more minutes. Uncover,the pot and attach a candy thermometer to the side of the pan. Continue to cook until the mixture reaches 240 degrees F (softball stage), approximately 7-8 minutes. Immediately remove from the heat.

Turn the mixer fitted with the whisk attachment to low speed to break up the set gelatin. With the mixer still running on low, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. When all of he syrup has been added, increase the mixer speed to high and whip until the mixture cools to lukewarm, about 15 minutes. It will become more voluminous, thick, and very sticky. Add the vanilla and coconut extracts during the last minute of whipping. Pour the mixture into the coconut lined pan, using wet hands to spread it evenly. Sprinkle additional coconut over the top to cover the marshmallows completely. Let them sit uncovered for at least 4 hours to set up. To cut, gently loosen the sides of the marshmallows from the pan before removing the entire sheet. Spray a pizza wheel with nonstick cooking spray and cut into large squares. Dip the sticky sides into more shredded coconut. Store in an airtight container until ready to eat.

Sweet Heat Popcorn For The Oscars

2 Mar

I’m going to an Oscar Party tonight, and my Sweet Heat Popcorn is coming with me. It’s a costume party, and there’s also a contest to guess which movies, actors, and directors will come out on top. It should be loads of fun even though I’ve only seen 1 of the 9 films nominated for best picture of 2014. (Note to self: go to the movies more often!)

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It’s just hours to go until the Academy Awards kick off, but there’s still time before the red carpet to knock out a batch of this  Sweet Heat Popcorn. You likely have all of the ingredients in the house, and it’s worth the few minutes of active cooking time for a treat this addictive. Plus, who watches movies, or awards shows for movies, without popcorn?

 A hefty dose of Sriracha sauce gets squeezed into a pan with brown sugar, a knob of butter, and a generous amount of salt. A little bit of vanilla extract rounds out the quick spicy caramel. The popcorn gets drizzled with the sauce, and what really ties it all together for me is that the kernels are no completely coated in caramel, like my Caramel Corn with Peanuts recipe.  There’s a little bit here, and a little bit there, giving a nice dose of spice without igniting your tongue on fire. It’s just the right amount. 

Sweet Heat Popcorn

3 tablespoons vegetable oil
1 cup popcorn kernels
2 tablespoons unsalted butter
1/3 cup packed dark brown sugar
1 tablespoon + 1 teaspoon Sriracha chili sauce
1-1/2 teaspoons salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat your oven to 250°F. Line 2 large baking sheets with parchment paper.

In a large pot with a lid, heat the vegetable oil over medium heat. Drop one popcorn kernel into the oil. When the kernel pops, the oil is hot and ready. Add the rest of the popcorn kernels. Cover the pot and give it a gentle shake to coat the kernels in oil. You’ll hear kernels beginning to pop shortly. When the popping sounds slow down, remove the pot from the heat and transfer to the popcorn to a large bowl. Dump in the peanuts.

In a medium saucepan, melt the butter, sugar, Sriracha, and salt together, stirring occasionally until the sugars are dissolved and the mixture bubbles.  Off the heat, carefully add the vanilla extract and baking soda. The caramel will bubble up angrily when these ingredients hit. Let the mixture settle a few seconds, and stir to combine well.

Pour the hot caramel over the popcorn and toss it together to coat. Divide the popcorn evenly between the two baking sheets, and spread it into a single layer. Bake the popcorn to dry out the caramel for 20 minutes, stirring the popcorn to break up the pieces every 10 minutes.

Cool the popcorn completely before storing.

Makes about 8 quarts.

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