Gâteau de crêpes on the web log « I'd rather be in France. April 13th, 2011 | Rachel I’ve started noticing a few side effects of web-logging (sounds more sophisticated than blogging). For starters, I’ve become one of those people who talks about their blog. “I was working on an entry for my blog the other day…” or “I don’t know if you’ve seen the latest update on my blog…” or “Please please please visit my blog so my Google Analytics report will make me feel good about myself….”
I’ve also started talking to myself… even more than usual. I find myself constantly having conversations with myself in my head about ideas for posts or what to write about a particular subject or how to say it. This is most prevalent when I am cooking. Unfortunately, these helpful voices cease as soon as I turn on my laptop… … like right now. Ahem. Maybe I should just stick to showing you photos of my food.
Tonight I created a savory gâteau de crêpes. Everything you need for perfect crêpes Set-up for making crêpes The recipe calls for approximately 25 6.5″ crêpes. Caramel Apple Sticky Buns. I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results.
This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. I would like you all to observe a moment of silence for my love handles. It isn’t going to be pretty. I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat. Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. Let this melt and start to bubble up, but don’t let it cook very long. Enjoy! Cinnamon Toast Rolls.
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious.
In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe. Mingmakescupcakes.yolasite.com. Bacon and Cheddar Macaroni & Cheese. Love and Olive Oil - Part 2. Jamaican Banana Fritters - ThatsSoYummy.com.
There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have. So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use! Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together.
If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients.