Week 3 Chocolate Crepes

Chocolate Crepes filled with Sliced Bananas and Nutella or Chocolate Syrup

Homemade with LOVE


Please Note-Yields: 12 servings

Ingredients:

2 1/4 cups of milk
6 eggs
2 1/4 cup unbleached all-purpose flour
6 tablespoons unsweetened cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons of vanilla
½ tsp of salt
Cooking spray for the crepe pan

Nutella or chocolate syrup and sliced bananas


Directions:

In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla, and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.

Meanwhile, heat a 10-inch nonstick skillet over medium heat. Spray the pan, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until the top is set and the bottom is golden about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, spraying as needed. Let crepes cool slightly.

Spoon bananas and chocolate onto crepes, then roll up or fold on serving plates. Drizzle on top with chocolate syrup, then garnish with powdered sugar.

Week 2 Advanced Class Sausage and Cheese Brunch Squares

Sausage & CHEESE BRUNCH SQUARES

INGREDIENTS

·       2 cups shredded cheese

·       1 bag of thawed tater tots hash brown patties

·       8 oz (one box) cream cheese softened

·       12   eggs

·       1/2 tsp black pepper

·       8 oz of sausage-Cook and brown sausage

·       1 bunch of cilantro dice/chop

·       1   plum tomato dice/chop

DIRECTIONS

1.     Preheat the oven to 450°F.

2.     Lightly brush the Large Bar Pan with vegetable oil.

3.     Grate the cheese. Crumble the hash browns Place tater tots over the pan.

4.     Sprinkle with half of the cheese.

5.     Bake for 13–15 minutes or until the crust starts to brown.

Meanwhile, in a bowl, whisk the cream cheese until smooth.

Gradually add the eggs and black pepper; whisk until smooth.

Cook the sausage.

Slice the cilantro

Stir the cooked sausage mixture into the egg mixture.

Remove the bar pan from the oven, and pour the egg mixture over the crust. Return to the oven and bake for 8–10 minutes, or until the center is set.

Meanwhile, seed and dice the tomatoes using a Utility Knife. 

Remove the pan from the oven.

Top with the remaining cheese, tomatoes, and cilantro.

Cut into squares and serve using the Mini Serving Spatula.

Week 2 Homemade Soft Pretzel

Soft Pretzels

I’m super excited to share this kid-friendly recipe!  Best part…no electric mixer required just a zippered plastic bag.  Easy Peasy!

PRETZEL INGREDIENTS:

• Gallon Zippered Plastic Bag ~ make sure it seals well.
• 1 1/2 C. warm water (120°F-130 F)
• 1 Tbsp. rapid rise yeast (active dry or instant yeast works well)
• 1 tsp. salt
• 1 Tbsp. sugar
• 3 3/4 to 4 C. flour
• Coarse sea salt for sprinkling or 1 TBS cinnamon and 1 cup of sugar

After making pretzel dip in...

• 1/2 cup of baking soda
• 3 cups of warm/hot water (you will be dipping the entire pretzel into the solution)

PRETZEL DIRECTIONS:

In a gallon zippered plastic bag, add the warm water and yeast.  Seal the bag and have the kids squish/shake to combine.  Don’t worry, there will be some yeast lumps when your done squishing. It’s ok, I promise.

Next, add the sugar and salt. Seal the bag up again, and shake some more. Add 2 cups of the flour into the bag (you will be adding the rest of the flour in a bit).  Seal bag and knead with fingers to blend all the ingredients together.

Add remaining flour to the bag a little at a time.  Seal the bag and knead until dough doesn’t stick to the sides of the bag.

Once everything is combined, turn the dough out onto a floured surface. Knead the dough for about 3 minutes until smooth and elastic  Form into a ball and cover with a tea towel or plastic wrap.  Let the dough rest 10 minutes or until dough doubles in size.

READY TO FORM THE PRETZELS?

We cut our dough into 12 similar sized balls.  Although, make your pretzels as big or as small as you like.

Start by rolling the dough into a long snake, lasso,  or rope.  Make sure your surface is floured to keep the dough from sticking.  Once you have a long snake, form it into a pretzel shape.  It took the kids a few tries, but they caught on pretty quickly.  Dip the pretzels in the warm water-baking soda solution. Lay the formed pretzels on a baking stone or lightly oiled baking sheet.

Let the pretzels rest until they are doubled in size, and bake. (we skipped this step and they were fine)

Bake at 425° F for 12-15 minutes.  Turn the oven to broil for the last 5 minutes to get the tops nice and brown. Sprinkle with salt or dip in brown sugar cinnamon.

Enjoy!  They taste best when they are warm, although are still yummy once they cool.