Holy CREPE!

I know crepes may sound a little difficult to make, but they are SUPER easy and don't require much time, effort, or ingredients. Crepes are sort of like pancakes, except the texture is a little different and they are much thinner. You can top them or fill them with pretty much anything you'd like!

Basic Crepe 

1 c. all-purpose flour
2 eggs
1/2 milk
1/2 c. water
1/4 tsp. salt
2 tbsp. melted butter

1. In a large bowl, whisk together flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each crepe. Tilt the pan with a circular motion so that the batter cots the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side.

Before the works...

After the works...

But like I said, you can put just about ANYTHING on your crepes. I put strawberry yogurt with strawberries in syrup on mine. Here are a few other ideas...

-Bananas, chocolate, and peanut butter

-Peanut butter and jelly

-Fresh fruit and whipped cream

-Chopped nuts and whipped cream

-Eggs and vegetables

-Whipped cream and chocolate syrup

-Nutella Spread

-Grilled Chicken and Cheese

-Butter and cinnamon sugar

Bon Appetite! (:

-Sophie

Iced Mocha Frappe

On our way home from Colorado, my mom bought a magazine called "125 Best Blender Recipes", loaded with tons of recipes for shakes, smoothies, coffee drinks and more! I, personally, love Starbucks and all their refreshing treats, so I found this recipe for a homemade Iced Mocha Frappe. Its simply DELICIOUS and easy! 


Iced Mocha Frappe
Total Time: 5 min.
Makes 2 drinks


2/3 c. cold strong brewed coffee
2/3 c. whole milk
2 tbsp. chocolate syrup
4 tsp. sugar
2 c. ice cubes (silly me! I used 2 ice cubes instead of two cups of ice cubes!... Still tasted great though!!)


In blender, combine coffee, milk, chocolate syrup, sugar, and ice. Blend until mixture is smooth and ice is finely crushed. Serve immediately. 

... And for those who are watching their carbs, calories, fat, whatever, here you go! 

Per Drink:

125 cal.

3 g. Protein

24 g. Carbohydrate

3 g. total fat 

2 g. saturated fat

0 g. Fiber

11 mg. Cholesterol

60 mg. Sodium

Bon Appetite! 

-Sophie

Apology, Snickerdoodles, and Mini Peanut Butter Chocolate Chip Cookies

Dear readers,

                      I am deeply sorry about the long gap between my last blog post and this one... I was on a trip to Colorado last week and was busy the days leading up to when we left, hence the lack of blogs! While I was taking that temporary "break" from blogging, I had baked banana bread (you already have that recipe) and snickerdoodles (which I will share with you in a moment!) But when I was away, I was in deep longing for my kitchen and the wonderful scents it brings when I bake. So yesterday, the first day home, I baked some Mini Peanut Butter Chocolate Chip Cookies which I brought to a youth group cook-out last night... I came home with a cookie-less plate! The recipe is super easy and doesn't require many ingredients. So here I am, back in business and ready to bake! Enjoy the recipes and pictures!

Snickerdoodles

1 c. Shortening

1 1/2 c. White Sugar

2 Eggs

2 3/4 c. all-purpose flour

1 tsp. Baking Soda

2 tsp. Cream of Tartar

1/2 tsp. Salt

2 tbsp. White Sugar

2 tsp. Ground Cinnamon

Preheat oven to 375ºF 

In a medium bowl, cream together the shortening and 1 1/2 c. sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tbsp. sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart. 

Bake for 8-10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Mini Peanut Butter Chocolate Chip Cookies

1 cup peanut butter

1 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon vanilla

3/4 cup mini chocolate chips (1/2 c. regular chocolate chips)

Preheat oven to 350ºF.  

Line a baking sheet with parchment paper (or spray with cooking spray) and set aside. Combine peanut butter and sugar until well combined, about 2 minutes.  Add egg, baking soda, and vanilla and mix for another 2 minutes.  By hand, mix in mini chocolate chips.  Roll into teaspoon sized balls and place onto prepared baking sheet.  Bake for 7-8 minutes, until they look dry and lightened in color.  Let cook on baking sheet for a minute.  Carefully press each cookie down with a fork.  Continue to cool on baking sheet for an additional two minutes, then transfer to a wire rack to cool completely.

Snickerdoodles

Mini Peanut Butter Chocolate Chip Cookies

Bon Appetite!

-Sophie