Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream. It’s light and fluffy with a buttery taste. You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes. It’s simple to make with just a few ingredients.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)
Nutella Filled Crepes
There aren’t many products that I can just eat out of a jar with a spoon but Nutella is one of them. Everything tastes better with Nutella and that includes crepes. Go to any creperie and Nutella filled crepes are on the menu. You can easily make them yourself for a fraction of the price.
In this video, I take a boring crepe and turn it into an exciting snack or dessert. The Nutella filling in these crepes are delicious. They are easy to make too. If your crepes aren’t easily flipping, you might need to re-spray the pan with oil after each use.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Cooking spray for pan
Optional: melted chocolate for drizzle.
NOTE: You can make the batter up to 24 hours in advance and keep in the refrigerator until ready to use but it might thicken a bit. If that happens, add in a little bit of water to thin out.
You can also make the crepes and freeze them until ready to use. Defrost them completely before filling and rolling.
Until recently, I thought Charlotte Russe was just a chain of clothing stores in malls. For years, a sweet treat by the same name has been sold at local bakeries throughout New York City but it’s origins go way back to France.
Following information is from the Encyclopedia of American Food and Drink, by John F. Mariani, 1999
“Charlotte russe. A French dessert (supposedly created by Marie-Antonin Careme) made in mold with ladyfingers and Bavarian cream. . . While this confection is known and made in the United States, a simple version consisting of a square of sponge cake topped with whipped cream (sometimes with chocolate sprinkles) and a maraschino cherry was also called a “charlotte russe”. . . This was a standard item in eastern cities, particularly among urban Jewish Americans (some of whom pronounce the item “charely roose” or “charlotte roosh”), who made it at home or bought it at a pastry shop, where it was set on a frilled cardboard holder whose center would be pushed up as to reveal more cake as the whipped cream was consumed.”
A Charlotte Russe is made with a spongecake topped with whipped cream. The New York style Charlotte Russe is made by baking a sponge cake on a sheet pan. When cooled, use a 3 inch round cookie cutter to cut round shapes. Topped with whipped cream, a maraschino cherry, berries, nuts, and sprinkles (also known as Jimmies).
You will need:
4 large eggs
1 cup organic sugar
4 tablespoons cold water
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup flour (I used spelt in the video but you can use whole wheat pastry flour or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon salt
For the whipped cream and decoration
1 cup heavy cream, well chilled
2 tablespoon organic powdered sugar (Recipe to make your own is here)
1/2 teaspoon vanilla
Toppings: Maraschino cherries, sprinkles or jimmies, nuts, berries, mini chocolate chips, etc.
We’re in the middle of a heat wave and these small chocolate covered yogurt bites are just the thing I needed. Easy to make and perfect to keep in your freezer.
You will need
2 cups of vanilla Greek yogurt. (You could also use Silk vegan yogurt)
3 tablespoons shaved bittersweet chocolate
1 cup chocolate chips or baking bar(for melting)