Archive for Other Desserts

Crepes

Life is short…have dessert for breakfast.  😀

Okay, this is not really a dessert, but it could be.  In fact, crepes are one of those versatile foods that can be sweet OR savory (cheese, mushroom, spinach, and chicken crepes are a favorite!).

My family loves fruit-filled crepes with a sweet cream filling.  We have it for breakfast, as snacks, and they’re a special treat for dessert.

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My youngest loves filling hers with Nutella and strawberries, but add some sliced bananas (oooh, and maybe some peanut butter too) for an Oh-My-Goodness flavor experience!

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These crepes and tender and sweet all on their own, and do not taste eggy like the ones served in some restaurants.

Speaking of restaurants, I used to think that crepes were an indulgence we could only have at those popular breakfast restaurants.  Not anymore.  Crepes are really quite simple to make.

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Have I tempted you enough to make some for yourself?  No?  How about now? 😀

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So what are you waiting for?  Head into that kitchen and get started.  Here’s how to make it.  (If you’re new to my blog, you will always find my complete recipe at the bottom of my post.)

For the batter, you’ll need the same basic ingredients you use to make pancakes — eggs, sugar, butter, milk, and flour.  I also add a pinch of salt and vanilla extract my batter.

Place the eggs into a large mixing bowl.  Beat it slightly with a whisk.

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Add sugar to sweeten it a bit.  If you plan on making savory crepes, I recommend decreasing the amount of sugar or omitting it completely.

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Vanilla extract gets mixed in next.  You could also use lemon extract, or some lemon zest instead of vanilla extract, but remember that a little goes a long way.

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Add a pinch of salt to the mixture.  Did you know that salt is a natural antioxidant?  Salt also adds taste and helps bring out the flavors present in the flour and other ingredients.

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Melted butter gets mixed in next.  The butter serves two purposes in this recipe.  It adds flavor, but it also helps the crepes not stick to the pan during cooking.

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Whisk in the milk.

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Next comes the flour.  It may seem like you’re adding way too little flour for the amout of liquid.  However, unlike pancake batter, the ratio of milk to flour is 2:1 for crepe batter, which makes a very thin batter.

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Whisk until you get a smooth batter.  A few tiny lumps of flour left in the batter are okay.

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Set the batter aside while you heat up your pan.  I recommend using a non-stick skillet.  I use a well-seasoned cast iron skillet.

Lightly spray the pan with butter-flavored cooking spray (just to be on the safe side to ensure your crepes don’t stick to the pan).  Pour 1/2 cup of batter onto the heated skillet.

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Cook the crepe over medium-low heat; you may need to adjust the heat as you go along, turning it down or up, depending on how quickly the crepes cook.

Use a spatula to gently lift the edges. If the crepe feels like it is still stickng to the pan, let it cook for a little while longer.  A telltale sign the crepe is ready to be flipped over is when you see it start to “wrinkle.”

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Flip the crepe over to lightly brown the other side; this should only take a minute or less.

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Continue making crepes until all of the batter is used up.  This recipe makes 8 crepes (more if you use less than 1/2 cup of batter per crepe).

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So now that the crepes are done, it’s time to make the filling.  This recipe is for a sweet filling.

Cream together softened cream cheese and a bit of powdered sugar.

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It should resemble cream cheese frosting at this point.

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To lighten it up, mix in whipped cream.  I use Cool Whip to make things easier.  Hey, I’m all about making things from scratch, but sometimes semi-homemade is just fine. 🙂

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Okay, so let’s see where we are in this endeavor.

Crepes — CHECK.

Sweet cream filling — CHECK.

All that’s left to do is fill the crepes with filling and your favorite fruit.  We like — okay, we LOVE — fresh berries in ours.

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Spread some filling down the middle of a crepe.

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Add fruit, as much as you like.

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Fold each side over the middle, sprinkle with powdered sugar, and ENJOY! 😀

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Scroll down for my complete recipes.

 

 

Crepes
 
Author:
 
Tender crepes filled a sweet cream; it's perfect for breakfast or served as a dessert.
Ingredients
Crepe batter:
  • 3 eggs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup flour
Filling:
  • 8-oz cream cheese
  • 3 tablespoons powdered sugar
  • 8-oz cool whip
  • Fresh berries
Other:
  • Powdered sugar
  • Butter-flavored cooking spray
Instructions
Make the crepes:
  1. Place the eggs in a large mixing bowl; beat slightly with a whisk.
  2. Mix in the remaining ingredients for the batter. Whisk until smooth.
  3. Pour ½ cup of batter onto a heated skillet. Cook over medium-low heat until lightly browned on one side. Flip the crepe and cook the other side until lightly browned.
Make the filling:
  1. Place the cream cheese and powdered sugar into a small mixing bowl. Use a hand mixer to mix until creamy.
  2. Mix in the Cool Whip.
Assemble the crepes:
  1. Spread some cream filling down the middle of a crepe.
  2. Top with fresh fruit.
  3. Fold the sides over the middle. Sprinkle with powdered sugar.
ENJOY!

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Rice Krispy Treat Easter Eggs

This is a fun and yummy project you and your kids can make this Easter.

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To make these delicious and cute treats, you’ll need:

  • 6 cups Kellogg’s® Rice Krispies® cereal
  • 3 tablespoons butter
  • 1 package (10 oz.) marshmallows
  • Sweetened shredded coconut
  • Green food coloring
  • Pretzel sticks
  • Peeps marshmallow chicks
  • Large plastic eggs that can open/split in half
  • Butter-flavored cooking spray
  • Small candies

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Make some Rice Krispy treats using the recipe printed on the cereal box.

Spray the insides of large (and clean) plastic eggs with butter-flavored cooking spray.  Fill each plastic egg half with the cereal treats while still warm and pliable.  Use your thumb to create an indentation inside each egg half.

Carefully remove the formed cereal treat from each egg half.

Fill the thumbprint hole with your favorite candy (we like jelly beans and peanut m&m’s).  Press the halves together to form the cereal treat eggs.

Decorate with marshmallow Peeps, “grass” and “twigs” and enjoy!

To make the “grass”, tint sweetened coconut flakes green using a few drops of green food coloring.  Use pretzel sticks for the twigs.

Have fun and enjoy these delicious treats!

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Cassava Cake

Cassava cake is traditionally made from grated cassava, coconut cream, sweet young coconut, eggs, sugar, butter and evaporated milk.  These ingredients are mixed together to form a thick batter, baked until firm, then topped with a mixture of sweetened condensed milk and coconut cream then broiled until the topping is a rich, caramel color.  It’s quite decadent and oh-so-delicious.

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My version is based on my sister’s recipe, with a slight variation.  While I love the traditional version, I like my cassava cake less sweet so I omit the sweetened condensed milk topping.  I also like my version to be similar in consistency to Sweet Chamorro Tamales, so I add a bit more evaporated milk to my batter.  To give my cake greater depth of flavor, I also add just a bit of vanilla extract.

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Give it a try and let me know how you like it. 🙂

Here are the ingredients you’ll need (the butter is not shown in the photo).

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Place all of the ingredients into a large mixing bowl.  Stir to combine.

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Bake at 375 degrees for 1 hour and 15 minutes (check after 1 hour; the top should be golden brown).

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I think it’s perfect just as it is, but see below for instructions to add a sweet topping.  Let the cake cool then cut into squares.  Serve and enjoy!

Cassava Cake
 
Author:
Recipe type: Dessert
Cuisine: Chamorro
Prep time:
Cook time:
Total time:
 
Ingredients
Cassava Cake:
  • 2 pounds grated cassava
  • 1 can coconut cream or coconut milk
  • 15 ounces evaporated milk (use just 12 ounces to make it less chewy like sweet tamales)
  • 1 jar macupono, drained and chopped
  • 1 cup sugar
  • ¼ cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract (optional)
Topping (Optional):
  • ¾ cup sweetened condensed milk
  • ¾ cup coconut milk
  • 1 tablespoon sugar
  • 1 egg yolk
Instructions
Cassava Cake:
  1. Preheat your oven to 375 degrees. Spray a 9x13 baking pan with butter cooking spray.
  2. Mix the cake ingredients together in a large mixing bowl. Pour into the prepared baking pan.
  3. Bake for 1 hour (see note); if the top is not a nice caramel color, bake for an additional 15 minutes or until nicely browned on top. Remove from the oven and cool completely before cutting.
    Note: If adding the sweet topping, bake for 45 minutes; see instructions below for adding the topping.
Optional Topping:
  1. Mix the topping ingredients together. Place in a small sauce pan; cook over medium heat, stirring constantly until slightly thickened.
  2. After the cake has baked for 45 minutes, remove from the oven and carefully spread the topping over the top of the entire cake. Return the cake to the oven and cook for 15 more minutes.
  3. Turn the oven to broil (make sure your baking pan is broiler-safe). Broil for 5 minutes to brown the topping.
  4. Remove from the oven and let cool completely before cutting.
Serve and enjoy!

 

 

 

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Mini Chocolate Eclairs (or Cream Puffs)

Homemade eclairs are super easy to make.  They are a French dessert also known as profiteroles, cream puffs, or choux à la crème.  I just call it “delicious.” 😉

This is a great recipe to get your kids to help with.  In fact, they are so easy to make that my daughter (13 years old at the time the photo below was taken) makes them anytime she gets a craving for them.

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These tender pastry cups are so versatile; you can make them into delectable desserts like I’ve done here, or you can create amazing appetizers by filling them with your favorite dips or spreads.

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I like making these into cute, miniature puffs.  I use a small ice cream scoop to create evenly-sized pastries.

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Add these scrumptious treats to your table and your family (or guests) will be delighted and amazed.  Only YOU will know how easy they were to prepare! 😉Cream Puffs - 03

Other options for these delicious treats:

  • Dust the tops with powdered sugar to make Cream Puffs
  • Fill with ice cream for a frozen treat
  • Experiment with different pudding flavors (cheesecake pudding filling is delicious!)
  • Experiment with different extract flavors (try peppermint extract with chocolate pudding)
  • To make this a savory dish, fill with crab dip (or your favorite dip) for an easy appetizer

Give my recipe a try.  I think you’ll like it. 🙂

 

Mini Chocolate Eclairs
 
Author:
 
Ingredients
SHELL:
  • ½ cup unsalted butter (or 1 stick)
  • 1 cup water
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
FILLING:
  • 1 box (3.4 oz.) instant vanilla pudding (plus ingredients to make the pudding, per pkg. directions)
  • 1 tub (8 oz.) Cool Whip whipped topping
  • 1 teaspoon almond extract
CHOCOLATE TOPPING:
  • ½ cup chocolate chips
  • 1½ teaspoons dark corn syrup
  • 1½ teaspoons milk
  • 2 tablespoons unsalted butter
Instructions
Make the Shell:
  1. Preheat oven to 400 degrees. Combine butter, water, and salt in a medium saucepan; bring to a boil over high heat.
  2. Add flour all at once to boiling liquid, stirring constantly with a wooden spoon. Remove from heat and continue stirring until the flour mixture leaves the sides of the pan.
  3. Add eggs, one at a time, into the flour mixture, mixing well after each addition. Continue stirring until the the dough is smooth and not lumpy. Set aside for 15 minutes to allow to thoroughly cool.
  4. After the dough cools, drop by rounded heaping teaspoonfuls onto an ungreased cookie sheet, placing dough 23 inches apart. Bake for 35-40 minutes or until golden brown. Immediately split shells in half while hot to allow steam to escape and to keep shells crisp. Cool thoroughly before filling.
Make the Filling:
  1. Follow the directions on the box of pudding. Fold in Cool Whip and almond extract.
  2. Fill cream puff shells with prepared pudding mixture.
Make the Chocolate Topping:
  1. Place all ingredients into a microwave safe bowl.
  2. Microwave on medium heat for 20 seconds; stir the mixture. If the chocolate chips and butter are not completely melted after stirring, microwave for 10 more seconds (and at 10-second intervals if they are still not melted), stirring afterward until the mixture is totally melted and smooth.

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Potu

Potu is a sweet steamed rice cake that’s a Chamorro favorite.  It’s traditionally made using sweet tuba, a Chamorro beverage made from fermenting (like wine) coconut juice.  Rice is soaked overnight in the tuba then ground into a super-fine consistency the next day.  The mixture is sweetened and steamed into these amazingly delicious rice cakes.

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When I was younger, I usually only had potu when we went to parties or (I don’t mean to be morbid) at rosaries.  My late aunt used to make potu as well.  I remember those sleepovers at her house —  Auntie Frances had the entire kitchen and dining room filled with tubs of soaking rice and pans of potu ready for delivery.  Ahh…those were the good ‘ole days.

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This is my friend, Judy Dillinger’s recipe.  Being away from home, I definitely don’t have access to a lot of home-grown ingredients, tuba being one of them.  Judy’s recipe makes use of readily available ingredients that you can find in almost any grocery store.  It’s also quick and easy, using rice flour instead of soaking rice overnight.

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If you’d like to try another of my friend’s Potu recipes, take a look at this one by my friend, Rose Camacho.

I’ve made both recipes and I will tell you they are both equally delicious and definitely tried-and-true.

Give Judy’s or Rose’s recipes a try.  I think you’ll like them.

Here’s how to make Judy’s Potu.

Events - 017You’ll need to find rice flour that is NOT glutinous.  The label will tell you whether it’s glutinous or not.  The glutinous kind will NOT work for potu.  Glutinous rice flour is made by grinding sweet rice, which is very sticky when cooked.  The NON-glutinous rice flour (the kind you need for potu) is made by grinding short or medium-grain rice.

This is a photo of the brand of rice flour I used.  There are many different brands; make sure the label states non-glutinous.rice flour

I’ve also used this brand of rice flour (the red bag, pictured on the right).  Notice that the green bag clearly states “Glutinous.”  If you’re familiar with mochi, glutinous rice flour is used to make mochi.  Again, for potu, you want to use NON-glutinous rice flour.

Events - 0545As I mentioned above, tuba is not available here in the states, unless you have a friend or family member visiting from home bring you some.  An easy substitute for tuba in this recipe is coconut vinegar.  You only need a little bit of vinegar.  Judy’s recipe calls for four tablespoons mixed with enough water to make one cup of liquid.  I actually cut the amount of vinegar in half because it’s quite pungent.  This is the brand of coconut vinegar I use.

Mix the vinegar with enough water to make one cup of liquid.  I only used two tablespoons of vinegar, but Judy’s recipe calls for four.  It’s all up to you, really, on how much vinegar to use.  Remember, a little goes a long way.

Mix the rice flour, sugar and baking powder with the vinegar-water mixture.  Let the mixture sit for a few minutes — it will get very bubbly.

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Pour the batter into molds, filling them almost to the top.  I’ve used silicone molds, little glass cups and the silicone molds lined with mini cupcake paper liners, all with success.

Place the molds into your steamer basket before filling — it’s easier than trying to place full cups into the basket without spilling any batter.

Events - 020Place the steamer basket into the steamer.  Place a clean kitchen towel or cheesecloth beneath the lid to keep the condensation from dripping back onto the potu.

Events - 023Steam for about 20 minutes.  The tell-tale crack on top indicates the potu is done.  Let the potu cool for a few minutes before removing from the molds.  Serve and ENJOY! 🙂

 

Potu
 
Author:
Recipe type: Dessert
Cuisine: Chamorro
Serves: 2½ dozen
 
A sweet steamed rice cake that's light and fluffy and easy to prepare.
Ingredients
  • 1 cup rice flour (make sure it's NOT glutinous rice flour)
  • ¾ cup sugar
  • 1½ tablespoons baking powder
  • 4 tablespoons vinegar mixed with water to equal 1 cup of liquid (OR use 1 cup sweet tuba)
Instructions
  1. Mix all ingredients in a bowl and let it sit for about 15 minutes.
  2. Pour the mixture into miniature molds and steam for about 15-20 minutes.

 

 

 

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