Friday, June 29, 2012

Churro Crepes with Homemade Dulce de Leche

Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one.  Churro Crepes.  I made these for my family one Sunday morning and I made some for the guys at my office.  I received high compliments, so I thought I 'd share the recipe.  Crepes are so easy to make once you get the batter right.  You don't need any fancy equipment.  My mom always made her crepes in a regular pan greased with good old Crisco.  I prefer a non-stick pan coated with cooking spray.  To each their own.
I did try two different dulce de leches with the crepes.  The darker dulce de leche was made by a friend.  She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through.  It produced a darker, thicker, and more rich flavored dulce de leche.  I cooked mine in a jar in the slow cooker for 10 hours (see how here).  I ended up with a lighter, creamier and thinner dulce de leche.  Each is equally good, it just depends on what you need it for.  If you want to use it as a filling for a cake or cupcakes, the thicker one is better.  If you want to pour it over ice cream or crepes, then the thinner one works better.  I did like my homemade dulce de leche better with these crepes because the taste didn't over power the cinnamon flavor and the light fluffy texture of the crepe.  The thicker, darker dulce de leche was just to strong for this delicate treat.

For those who just don't care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes.  It is dark and thick like the one my friend made.  You should be able to find it at your local Spanish market.  If not, you can try La Salamandra brand on Amazon.com.

Churro Crepes

by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
    For the crepes
    • 1 1/4 cups milk
    • 1 cup all purpose flour
    • 1 whole egg
    • 1 teaspoon vegetable oil
    • 1/4 teaspoon baking powder
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon
    For the cinnamon sugar
    • 1/4 cup granulated sugar
    • 1/4 cup light brown sugar
    • 1 1/2 teaspoons cinnamon
    Instructions
    For the crepes
    In a blender or with hand mixer, combine all ingredients. Blend until smooth.
    Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
    Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
    Repeat with remaining batter.
    When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
    For the cinnamon sugar
    Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
    Eat and enjoy!
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    Tuesday, June 19, 2012

    Rice Krispie Cupcake Pops


    Been busy around here with graduations and birthdays.  Here is a cute treat I made for my daughter's class to celebrate her birthday this month.  It's quick, easy, and no bake.  Perfect for a summer birthday.  And who doesn't like Rice Krispie treats. 

    I bought this cute set of cupcake cookie cutters as Walmart, fully intending to bake up some cookies, but I really didn't want to turn on the oven and heat up the whole kitchen.  So I came up with this idea.

    You just make a batch of Rice Krispie treats, cut out the cupcake shape and decorate with candy melt.  I put mine on popsicle sticks for some extra fun.

    I  used Wilton #1 decorating tip to outline and fill in the cupcake design. 

    I really like how they came out and the kids loved them too.




    Rice Krispie Cupcake Pops

    by The Sweet Chick
    Prep Time: 20-30 minutes
    Cook Time: 10 minutes
    Keywords: no bake dessert rice krispies birthday Rice Krispie Treats
    Ingredients (about 12 cupcake pops)
      For Rice Krispie Treats
      • 3 tablespoons butter or margarine
      • 1 package (10 oz.) regular marshmallows or 4 cups of mini marshmallows
      • 6 cups Rice Krispies cereal
      For Decorating
      • 2 cups white or pink candy melt wafers
      • 2 cups light or dark chocolate candy melt wafers
      • 1 cup red candy melt wafers
      • sprinkles
      Also needed
      • cupcake cookie cutter
      • disposable cake/candy decorating bags
      • Wilton cake decorating tip #1 (optional)
      • popsicle sticks
      Instructions
      1. Melt butter over low heat in a large pot. Add marshmallows and stir until completely melted. Remove from heat.
      2. Add Rice Krispies cereal. Stir until cereal is all coated with the marshmallow/butter.
      3. Using a buttered spatula or wax paper, spread the Rice Krispies mixture onto a wax paper on a flat surface or in a greased jelly roll pan till about a half inch thick.
      4. Use your cookie cutter to cut out shapes. You should be able to to yield 12 cupcake shapes. Use every last bit of mixture. Just keep compressing it together to cut out your shapes.
      5. Place completed cupcakes into the fridge for 15 minutes to firm up before decorating.
      6. Meanwhile melt the white/pink candy wafers one cup at a time in the microwave, preferably in a glass container as per instructions on package. ( I use a glass measuring cup, because it makes it easier to pour the melted candy into the decorating bags later.) Dip the popsicle sticks in the candy melt (only a small dab) and insert in the firmed up Rice Krispie cupcakes.
      7. Then pour the remainder of the candy melt into a disposable decorating bags. Using a Wilton #1 cake decorating tip or cutting a very small hole in the tip of the decorating bag, outline the frosting part of the cupcake shape on the top of the Rice Krispie treat, then fill in.
      8. Carefully add sprinkles to the white/pink candy melt and place cupcakes back in fridge for 5 minutes to harden the candy melt.
      9. Next melt the chocolate candy melt and outline and fill in the bottom half of the cupcake design in the same fashion. While the chocolate candy melt is hardening, prepare your red candy melt and pipe on a small red circle on top of the cupcake design for the cherry.
      10. You can store the treats in an air tight container for two days at room temperature or in the fridge for up to five days.
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      Sunday, June 3, 2012

      Jello Popsicles

      Nostalgia.  I love that word.  It just sounds so cool and I love all that is associated with it, words, feelings, thoughts, and memories.  These Jello Popsicles are definitely nostalgic.  I remember my mom making these every summer of my childhood.  She made them in her Tupperware popsicle molds.  They look like these, but they were a cloudy greyish color.  Anyone remember those?

      Now I get to make these for my kids.  I don't have the Tupperware molds.  I think my mom threw them out because my three brothers and I chewed up the part that sticks into the popsicles.  Apparently she raised a bunch of animals.  Well, my brothers at least.


      I did find these neat ring pop popsicle molds at TJ Maxx.  They are made by Tovolo.  I originally saw them here. I just happened to run into them at TJ Maxx while browsing the aisles.  Who doesn't love ring pops?

      As for the Jello Popsicles.  All you need is Jello and water.  You can use the regular Jello or the sugar-free kind.  Just mix the Jello powder with the water the same as you would to make Jello gelatin, only this time put in popsicle molds and freeze it.  It doesn't get any easier.  One box of Jello goes a long way.  My assistant and I filled all these molds with two boxes of Jello. If you have leftover mix, just put it in a bowl and put it in the fridge to make regular gelatin.

      I have learned to mix my Jello in a container that pours.  This makes less of a mess to get the mixture into the molds.  This on is from The Pampered Chef.

      You will have to let the Jello freeze for a few hours.  I usually leave it overnight.

      These ring pops are so cute.  I am going to have to get some more Tovolo popsicle molds.

      These guys were really excited about their new ring pop popsicles.  We made red ones, blue ones and green ones.  It's nice to see they bring a smile to my children's faces like they used to for my brothers and I.



      Jello Popsicles

      by The Sweet Chick
      Prep Time: 5-10 minutes
      Keywords: no bake dessert Jello gelatin popsicles summer
      Ingredients
      • 1 box Jello gelatin (any flavor)
      • 1 cup boiling water
      • 1 cup cold water
      Also needed
      • popsicle molds
      Instructions
      Empty out the packet of Jello powder into a bowl.
      Add boiling water and stir until all powder is dissolved.
      Then add cold water and mix until all combined.
      Next pour the Jello mix into your popsicle molds and freeze for 4-6 hours or until firm.
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