breakfast - I'm Topsy Turvy

Easy Waffle Recipe

April 23, 2013 by Ashlee · 2 Comments

You all know my love of breakfast for dinner. We have it at least once a week. Our old waffle maker broke a few months ago so I ordered this new one, a FLIP waffle maker, it’s AMAAAAAAZING!

Easy Waffle Recipe
1 ¼ C flour
1 Tbsp baking powder
1 Tbsp sugar
½ tsp salt
Wisk together
3 Lrg eggs, well beaten
4-16 Tbsp butter melted (I use 8 Tbsp, but use more or less for a crisper or softer waffle)
1 ½ C milk
Wisk together

Pour the wet mixture over dry mixture and blend until pebbled. Add any extras, ex coconut, bacon, cheese, grated chocolate, fresh, dried or frozen fruit etc… cook in preheated waffle iron 3-4 mins. Until the smoking stops.

This is my fast and easy go-to waffle recipe. what do you like on your waffles?

Filed Under: breakfast, Recipes ·

Crepe Bar Birthday Party

March 5, 2013 by Ashlee · 23 Comments

Last month was my mom’s birthday! She and my dad are living here right now, and it’s the first time we’ve been close for her birthday since I was in high school, so it seemed like the perfect time to throw a Surprise party!

Because it’s UTAH, it’s a small world and we all know lots of people here. She has a sampling of friends from like every age and stage of our lives living here so my sister and I invited all the ones we could find.

When we were talking about the food we really quickly decided on a crepe bar! And then we picked our color scheme (Brown, tan, cream, burgundy!) and everything fell into place!!! I’m sharing half the recipes on my blog (scroll down) and the other half are on Chelsea’s Crepe Party Post

My mom’s favorite is my flourless chocolate cake so I made that for her, dressing it up with stabilized whipped cream and black berries.

We made three crepe flavors, plain, cinnamon and chocolate!!! (the chocolate recipe is below, my plain crepe recipe is here on this post and my sisters plain and cinnamon is here on Chelsea’s post)

For the fillings we had a sweet cream cheese, a TART sour cream/cream cheese and a lemon sour cream filling. For toppings we have the buttermilk syrup, my hot fudge and my berry coulis! (The tart filling is below, the sweet and lemon are on Chelsea’s post, the buttermilk is either here on my post, or my Chelsea’s post. The hot fudge and coulis is down below)

I made stabilized whipped cream, so it could be left out during the party and not all melty… and three berry filling options, strawberries, mixed berries and bananas (bleck).

For those who really love it rich we had vanilla ice cream (also it’s good on the cake!) I printed off two full sheets, pressed them around the container and cut it to fit.

Wash it all down with milk… (we had water too of course). I LOVE my sisters cake plate… I need one (anyone know where I can find something similar?)

We had to create some samples to show off for you guys! Chocolate with tart sour cream/cream cheese, strawberries, coulis and whipped cream… Mmmmmm

Cinnamon crepes with sweet cream cheese filling, banana’s and strawberries, hot fudge and whipped cream (I picked around the banana’s- Ewwww)

Plain crepes with lemon filling, mixed berries, buttermilk syrup and more whipped cream! So so SOOO good!

I am SOOO in love with how the whole table turned out! If your interested in the labels click on them to open them up in flickr and download them. I meant to have a PDF of them for you, BUT my out of date 2003 Office word is NOT working for me right now, Grrrrr!

Chocolate Crepes
3 C milk
6 eggs
4 Tbsp butter melted
1 tsp vanilla
1 1/2 C flour
3/4 C Cocoa powder
3/4 C chocolate (not chips- bars, semi sweet baking, etc…)
4 Tbsp sugar
pinch of salt

Put everything into a blender and mix until smooth. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit (I refrigerated mine overnight and it got TOO thick, if that happens to you thin it down with more milk or water to get the texture right).

heat a large flat skillet on med high and once it’s hot pout 3-4 Tbsp of batter, QUICKLY tilt the pan in a circle to cover the bottom. I cook it for about 40 seconds on each side. Use a spatula to loosen the edge and flip the crepe. It depends on how hot your pan is. I LIKE it cooking fast, I can get through the batch faster that way…

serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Sweet Cream Cheese Crepe Filling
16 oz cream cheese, softened
1 1/2 C powdered sugar
2/3 C sour cream
1 tsp vanilla

Beat the cream cheese then add everything else and blend! Keep extra refrigerated and it will last a few more days!

Hot Fudge Sauce
1/2 C cocoa
1 C sugar
1 C karo lite syrup
3 Tbsp butter
1/2 C canned evaporated milk
1/2 tsp salt
Boil over stove about 2 1/2 min add 1 tsp vanilla

Berry Coulis
12 oz Berries, I like a mix of raspberries, blackberries and Strawberries
1/4 tsp orange zest
1/2 C water
1/4 C lemon juice
1/4 C sugar

In a medium-sized sauce pot over medium heat, combine the berries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a blender or handheld mixer. Strain into desired small bowl.

Flourless Chocolate Cake
12 oz bitter-sweet chocolate, broken into small pieces
5 whole eggs
1 1/2 C sugar
1 C unsalted butter, softened
1/2 C water

Preheat the oven to 325F. Line the bottom of an 8 inch pan with parchment paper and the sides with Pam. Heat 2/3 of the sugar (1 Cups) in a small pan with the water until the sugar has completely dissolved to a syrup. Place the chocolate and butter in the hot syrup and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.

Beat the eggs with a third of the sugar (1/2 Cup) with a whisk until the volume quadruples-this will take around least 10 minutes in an electric mixer. Add warm chocolate mixture to the eggs and continue to beat, more gently, until completely combined- about 20 seconds. Pour into the cake tin and place in a water bath (I just use the next cake pan up). Bake in the oven for at least an hour to an hour and a half. It crusts over on the top, but as we’re going to turn it out it will be on the bottom. Let it cool in the tin about 10 mins before turning out. The cake rises quite a bit when it cooks (expanding egg bubbles), but it does shrink a bit as it cools.

Stabilized Whipped Cream
1 tsp unflavored gelatin powder
1/4 C cold water
2 C whipping cream (regular or heavy–I always use heavy cream)
1/4 C confectioner’s sugar
2 tsp vanilla

sprinkle the gelatin over the cold water and let it bloom for 5 mins. While that’s resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes). Once the gelatin has bloomed microwave it until it’s dissolved. Then, while whipping the cream, slowly add the gelatin to the cream. Beat in a mixer with a whisk until soft or stiff peaks form (your preference) and keep refrigerated!

Filed Under: birthday, breakfast, Parties, printables, Recipes, treats · Tagged With: blender, bosch, ice cream, whisk

Sweet Cream Cheese Strawberry Crepes with Buttermilk Syrup

October 15, 2012 by Ashlee · 4 Comments

I first made crepes back in College with a fellow roomie who loves cooking as much as I do! They were AMAZING! BUT I didn’t write down the recipe and I couldn’t find a recipe that I liked as much after that… until now!

These are SWEET crepes, more dessert than meal, but we didn’t let that stop us from enjoying them for our back to school/11 month birthday dinner last week! And I’ll be having these for my own birthday breakfast (next week…)

Crepes
3 C milk
6 eggs
4 Tbsp butter melted
1 tsp vanilla
2 1/2 C flour
4 Tbsp sugar
pinch of salt

Put everything into a blender and mix until smooth. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.

serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Buttermilk Syrup
1 C buttermilk
1 C butter
2 C sugar
1 Tbsp light corn syrup
1 tsp vanilla
1 tsp baking soda

Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan. bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly. Remove it from the heat and continue stirring and add the vanilla and baking soda.

IMPORTANT- when you add the baking soda the mixture will foam to the top of the pot, continue stirring until the mixture calms down! Allow it to sit for a few minutes before serving! It will end up being a lovely buttery color!

Sweet Cream Cheese Crepe Filling
16 oz cream cheese, softened
1 1/2 C powdered sugar
2/3 C sour cream
1 tsp vanilla

Beat the cream cheese then add everything else and blend! Keep extra refrigerated and it will last a few more days!

I like to layer the filling and berries, roll it up, top with the buttermilk syrup and fresh whipped cream (I love my whipped cream charger and use it year round on treats, and in my hot chocolate!)

So I LOVE sweet crepes, anyone have a savory one they love I can try?

Filed Under: breakfast, Recipes, treats · Tagged With: blender, bosch

Chocolate Peanut Butter Chunk Valentines scones

February 6, 2012 by Ashlee · 6 Comments

I’ve mentioned before how much we love breakfast for dinner at our house. These are more like breakfast for snack or dessert! Or lunch, or midnight snack, etc… I make a TRIPLE batch of these and eat them for pretty much every meal until they are gone!

I’ve shared this chocolate chunk scone recipe before with just chocolate, but I SOMEHOW ran out of mini chocolate chips (my go to for scones and pancakes) so I used regular size chocolate chips and as I was getting them out I saw the peanut butter chips and they sounded so good I did half and half!

I added red powdered food dye to the dough (with the other dried ingredients) in honor of Valentines day!

Valentines Chocolate Peanut Butter Chunk Scone
6 C flour
1 C sugar
3 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp (or more for a darker color) powder red food dye
1 C chocolate chip
1 C peanut butter chips
3 3/4 C heavy cream
Extra cream and red sugar for topping
Preheat your oven to 425. Whisk flour, sugar, powder, salt, powder food dye and the chips. Add the cream to the flour mixture and mix until moist. I use my dough hook to knead the dough in the bowl 5-10 times, this should clean up the sides.

Transfer the ball to a slightly floured surface and roll out about 3/4 inches tall.

Then I used my small heart cookie cutter to cut out hearts.

Brush top with extra cream…

and dip the wet top into a plate of red sugar- I like the large chunky sugar for these.

Put them on a cookie sheet with parchment paper and cook at 425 for 12-15 mins (until the top JUST starts to brown).

Let them cool a min (or second- depending on how hungry you are) and then enjoy!!! My kids were tickled with these Valentines version and asked me to make them again ON valentines! What are your Valentines breakfast plans?

Valentines Chocolate Peanut Butter Chunk Scone
6 C flour
1 C sugar
3 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp (or more for a darker color) powder red food dye
1 C chocolate chip
1 C peanut butter chips
3 3/4 C heavy cream
Extra cream and red sugar for topping
Preheat your oven to 425. Whisk flour, sugar, powder, salt, powder food dye and the chips. Add the cream to the flour mixture and mix until moist. Then knead the dough in the bowl 5-10 times, this should clean up the sides.

Transfer the ball to a slightly floured surface and roll out about 3/4 inches tall. Then I used my small heart cookie cutter to cut out hearts. Brush top with extra cream… and dip the wet top into a plate of red sugar- I like the large chunky sugar for these.

Put them on a cookie sheet with parchment paper and cook at 425 for 12-15 mins (until the top JUST starts to brown).