Week 7 Crepes with Homemade Lemon Curd

Crepes with Homemade Lemon Curd 

NEVER FAIL LEMON CURD

• 6 tablespoons soft butter
• 1 cup of sugar
• 2 large eggs + 2 egg yolks
• 2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in a stand mixer on medium speed for about 2 minutes, until light and fluffy.  Add eggs, one at a time while mixing on low speed, then add yolks.  Continue to beat on low for another minute or two. The mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated.  Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat.  Stir until the mixture is heated through and no longer has a curdled appearance.  Increase the heat to medium and stir constantly for the next 12 minutes until thickened.  Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd.  This will prevent it from forming a skin on top. Once cool decant to the storage container of your choice.  This keeps about a week in the fridge, it also freezes well.

How to Make Sweet Crepes

Ingredients:

2 large eggs

1 teaspoon sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 cups flour

1 and ½ cups of milk

1 cup water (add additional 1/2 cup water if needed)

Cooking spray for greasing the frying pan

Week 6 Valentine Cookies

Week 5 Mini Buffalo Chicken Bites

Buffalo Chicken Celery Sticks

Buffalo chicken celery sticks are loaded up with spicy chicken and then covered in ranch dressing for the perfect party snack or Super Bowl appetizer!

Ingredients Instructions Recipe Notes *You can either serve these celery sticks immediately, while the chicken is still warm or serve them chilled. **If serving these chilled, wait until 1-2 hours before serving to assemble. If the chicken mixture and ranch sits on top of the celery sticks for more than 8 hours, the celery begins to get soggy!

½ c hot sauce such as Frank’s
½ c butter
1 tbsp white vinegar
¼ tsp Worcestershire sauce
¼ tsp cayenne pepper
1 clove garlic crushed
¼ tsp salt 2 tbsp cream cheese
1 lb cooked chicken shredded
1 bunch celery cut into 2-3 inch long pieces
Ranch (optional)
Green onions (optional)

1. In a medium-sized saucepan over medium heat combine hot sauce, butter, vinegar, Worcestershire, cayenne, garlic, and salt.

2. Bring ingredients to a boil while whisking constantly. Once sauce is boiling, turn off heat and add cream cheese. Whisk until combined.

3. Add shredded chicken to the sauce and toss until chicken is coated.

4. Fill each celery stick with 1-2 tablespoons of buffalo chicken. Drizzle each stick with ranch dressing and top with green