Vacation Crêpes

Bright and sunny days, clear turquoise waters, white sandy beaches, beautiful flowers and fruit filled crêpes; what a wonderful way to spend those last days of summer vacation! These crêpes are truly the cherry on top to any vacation. If you're looking to surprise your family with a wonderful refreshing breakfast on the terrace I must say, crêpes is the way to go! Now, I'm not one for waking up early to make complicated breakfasts, but when it came to these crêpes I figured that waking up fifteen minutes earlier to make them was no big deal. The thing I love about these crêpes is that they truly are light and soft, nothing like those crêpes you buy off of the trolleys on the streets of Paris and trust me I have had my fair share of "French crêpes".  These crêpes are also really versatile, you can fill them up with any type of fruit that you encounter on your vacation! I mostly filled mine up with mango slices as it is very easy to buy them on the island. Well, I hope you enjoy this recipe and if you're interested to see pictures from my wonderful vacation to the island then make sure to check back in a few days! P.s the name of the "island" will be revealed soon!

- - - - - -recipe- - - - - - 

Ingredients
2 cups cake flour, sifted
3/4 cups granulated sugar
4 cups milk
4 eggs
4 tbsp unsalted butter, melted
1 1/2 tsp. vanilla (orange, almond...) extract

Ready, set, bake!

In a blender, mix the flour and sugar until combined. Pour in the milk, then the eggs one by one, beating after each addition until you obtain a smooth consistency. Beat in the melted butter and vanilla extract until combined.

Turn your stove on to medium heat or 4 and preheat a 9-in. nonstick skillet. Pour about a 1/4 cup of batter onto the skillet spreading it evenly over the bottom of the skillet. Flip the crêpe over once the edges have started curl up, cook both sides until golden brown. Serve with fruit, a chocolate-y spread and whipped cream or with  lemon juice and confectioner's sugar!

Pink Greek Piña Colada

In the spirit of my trip to the Caribbean, in exactly a week, I decided to put a twist on the classic Caribbean drink, the piña colada. I used the greek yogurt to make it more silky and a bit more think, and of course the strawberries give it a nice sweetness and pinkness to it. Well I hope you enjoy this amazing drink as much as I did and feel free to dress it up with little cocktail parasols!

- - - - - -recipe- - - - - -

Ingredients about 8 medium cups (cup not used in the picture)

2 cups watermelon, cubed

1 cup canned or fresh pineapple, in chunks

1/4 cup homemade whipped cream

10 strawberries, hulled and halved

2/3 cup greek yogurt

2 cups coconut ice cream

16 watermelon ice cubes

Ready, set, BLEND!

1. Blend watermelon cubes, pineapple and whipped cream until smooth. Add the strawberries, greek yogurt and ice cream and blend until everything is well combined.

2. To make the watermelon ice cubes, cut a few cubes of watermelon and freeze them until completely solid. Serve the smoothie cold. 

Strawberries n' Cream Chiffon Cake

We are now coming to the end of July, which happens to be National Ice Cream Month! Mm, I love me some vanilla ice cream in a waffle cone topped off with a few chunks of deliciously sweet strawberries... This craving to pay homage to one of the most wonderful things ever made by mankind is what led to make this recipe. I like to think of this recipe as a more sophisticated version of ice cream, a waffle cone and strawberries. Now, now I know what you must be thinking, "why would one ever dare to compare a crunchy waffle cone to a chiffon cake and ice cream to whipped cream?" Well let me tell you, I thought the same thing but believe it or not this is by far one of the yummiest cake I have baked.

The only proper way I can think of describing this cake is with this excerpt from the movie Ratatouille (0:14 to 0:35) I hope you enjoy the cake!

- - - - - -recipe- - - - - - 

Ingredients

     cake layers

2 1/4 cups all-purpose flour, sifted

1 1/2 cups granulated sugar, divided

1 tbsp baking powder

1 tsp salt

3/4 cup cold water

1/2 cup vegetable oil

1 tsp orange zest

1 1/4 tsp vanilla extract

5 large egg yolks at room temperature

8 large egg whites at room temperature

1/2 tsp cream of tartar

     filling
2 cups heavy cream or whipping cream
6 tbsp confectioners sugar
1 tbsp pure vanilla extract
2 quarts strawberries, hulled and sliced (I sliced mine pretty thick since I decided to do 2 two layered cakes instead of 1 four layered cake)

Ready, set, BAKE!
1. Cake layers; Preheat the oven to 325°F. Prepare two 9-inch round cake pans by lining the bottom with parchment paper and lightly greasing the sides with vegetable oil or butter. 

2. Sift the flour, 1 1/4 sugar, baking powder and salt together twice into a large bowl.
3. In another bowl, beat the yolks, water, oil, zest and vanilla until smooth. Stir into the flour mixture until smooth. In the bowl of a stand mixer, beat the egg white and cream of tartar until soft peaks are formed. add the remaining 1/4 sugar and beat on high until peaks are stiff but not dry. 

4. Using a rubber spatula, fold one-quarter of the egg white into the egg yolk mixture, then fold in the remaining egg whites. Continue gently folding until the egg whites are no longer visible (overdoing it will deflate the egg whites, resulting in a denser and shorter cake).
5. Scrape the batter evenly into the two prepared pans. Bake them until the top springs back when lightly pressed and a toothpick inserted comes out clean, about 30-50 minutes (mine took about 35 minutes but the original recipes says '40 to 50 minutes' so it really depends on how quickly your oven bakes).
6. Let the cakes cool on a wire rack in the pans for 15 minutes. Gently run a knife around the sides and invert the cakes onto a plate.
7. Whipped cream: Beat heavy cream, powdered sugar and vanilla extract in the bowl of a stand mixer until it holds stiff peaks.
8. Cake assembly: Carefully split each cake layer in half, leaving you with four cakes. Now at this point you can either be daring and go for a four-layer cake or you can build two two-layer cakes, which is what I did for transportation reasons. Starting with the bottom layer, scoop one-quarter of the whipped cream onto the top of the cake, arrange the strawberry slices over the whipped cream in one or two layers, place the next cake layer on top; if you wish to make a four-layer cake repeat the process: cake, whipped cream, strawberries, cake.
Note: I recommend refrigerating the cake for about an hour to allow the cake to absorb a bit of the whipped cream and strawberry juices, yum.
slightly adapted from Smitten Kitchen 

Pineapple and Raspberry Upside Down Cake

I love summer! Have I mentioned that before? I just can't get enough of all the delicious recipes that come with the summer time: piña coladas, juicy hamburgers, fruity popsicles, s'mores, strawberry cakes... 

Pineapple upside down cake has been one of my favorite cakes for quite sometime now. I just adore the sweet syrup and pineapple chunks together on top of a spongy vanilla cake! Whoever invented this was an absolute genius! Unfortunately, i wasn't able to find pineapple or maraschino cherries anywhere, so here is my slight spin off a classic pineapple upside down cake. I hope you enjoy :)

- - - - - -recipe- - - - - - 

Ingredients

3 tbsp unsalted butter

1/3 cup packed brown sugar

1 can of pineapple rings or chunks, drained of the juice (keep the juice)

2 medium handfuls of raspberries (optional)

6 tbsp unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 1/2 tsp pure vanilla extract

1 1/4 cups all-purpose flour, sifted

2 tsp baking powder

1/4 tsp table salt 

1/2 cup pineapple juice (that was strained from the pineapple rings can)

Ready, set, BAKE!

1. Preheat oven to 350°F. Cut the 3 tbsp of butter into small cubes (about 1-cm by 1-cm) and place them on the bottom of your 8 x 8-in  or 11 x 5-in mold. Place the mold in the preheated oven until the butter is completely melted, about 5 minutes. Once out of the oven, immediately pour the packed brown sugar evenly over the melted butter. Take your pineapple rings or chunks and raspberries and place them over the melted butter and brown sugar (in your mold), set aside.
2. In a medium bowl, beat the 6 tbsp softened butter with the granulated sugar until creamy. Mix in the egg and pure vanilla extract.
3. In a smaller bowl, sift the flour, baking powder and salt together into the bowl.
4. In the butter and sugar mixture, alternate pouring in the flour mixture and the pineapple juice; starting and ending with the flour mixture. Mix until the batter is completely combined, no more, no less. Gently pour in the cake batter over the pineapples in the mold. Take a rubber spatula and carefully evenly spread out the batter. Bake for about  30-45 minutes or until a toothpick inserted comes out clean.
5. Let the cake cool down in the mold for 10 minutes before inverting it onto a wire rack to cool completely. I personally like to put the cake in the refrigerator for 10-15 minutes after it has completely chilled to get nice and cold before eating.
Slightly adapted from the 'Cocina Criolla' cookbook

Mushroom and Four Cheese Quiche

I love making quiches! They are really simple to make and you can put just about anything in them and they will come out great! 

So, there are exactly 14 days left until I travel back to the U.S and I am over the moon with joy! I absolutely adore traveling, especially by plane! I like the whole idea of having to pack suitcases, driving to the airport, waiting in line to check-in the luggage. My favorite part though is watching the airplanes outside the huge glass windows while awaiting for my flight to be called. I don't however enjoy the lift off just because I start thinking of all the things that could go wrong, but once I am in the air I'm fine; as long as I don't start thinking that I am miles up in the air and that we could plummet down into the ocean...enjoy the recipe :)

- - - - - -recipe- - - - - - 

Ingredients
2 small yellow potatoes, peeled and cut into small cubes
1/2 an onion, chopped
2 eggs
1/3 cup heavy cream
1 container of Tartare spread or 2/3 cup garlic and herbes spread
1 200-g tuna can
3 tsp fresh parsley, finely chopped
1/4 tsp cumin
1/4 cup ricotta cheese
1/4 cup gruyere cheese, grated
1/4 cup mozzarella, grated
10 small mushrooms, sliced
salt and pepper to taste
1 store bought or homemade quiche crust

Ready, set, COOK!
Fill a small saucepan 2/3 of the way with water and bring to a boil. Once the water has boiled bring it to a low simmer and place the potatoes and onions in the water. Drain the onions and potatoes once the potatoes are a bit soft.

Preheat oven to 350°F. Line a quiche dish with parchment paper and place the crust inside. Pre-bake the crust until very lightly golden brown.

In a medium bowl beat eggs until yolks are completely broken. Add the rest of the ingredients including the onions and potatoes into the bowl until combined. Pour the mixture into the prepared crust and bake for 40-50 minutes or until the mixture is fully cooked.

Wooden Spoon Wonders original (please linkback to this recipe if used on another website)

Nectarine, Mascarpone and Speculoos Tart

(sorry about the really bad quality of the picture. I couldn't get my camera to zoom 

and as you can tell the lighting was horrible)

Hello to all you foodies out there! So, today is the 4th of July and as I may have mentioned earlier this is when of my favorite holidays because of all the barbecues, picnics, block parties and fried dough! Yes, I said it fried dough with powdered sugar on top mm good!! On a healthier note, this nectarine tart is great for dessert at any type of get together with friends or family and I guarantee it will even be a hit with those picky eaters. I do recommend though using strawberries, blueberries, raspberries or blackberries not only to make it patriotic but I feel like using berries will make the tart more refreshing and summery. I hope you all enjoy your 4th of July and of course this tart! 

- - - - - -recipe- - - - - -

Ingredients

    crust

45 speculoos cookies

100g unsalted butter, melted

    filling

1 8-oz mascarpone cheese container 

6 oz cream cheese

1/2 cup plain yogurt

1/4 cup granulated sugar

1 tsp lemon juice

1/4 tsp pure vanilla extract

    topping

4-5 small nectarines, halved, pitted and cut into thin slices

1/4 cup peach jam, warmed (optional step)

Ready, set, BAKE!

Preheat the oven to 350°F.In a food processor, finely grind the cookies. Add the melted butter and blend until crumbs are evenly moistened. Press the crumbs over the bottom and up the sides of a 9-inch diameter tart pan. You can use a measuring cup to ensure that the crust is even. Bake the crust until the color darkens, about 8 minutes. Cool completely. (The crust seem undercooked but it will harden as it cools)

Combine all the filling ingredients into a medium bowl and beat until smooth and well combined. Spread the filling in the cooled tart crust. Cover loosely with plastic wrap and refrigerate for 2 hours and up to 1 day. 

Overlap the nectarines on top of the chilled filling in concentric circle. Brush the warm jam over the nectarines for a sweet and natural gloss. 

adapted from Annie's Eats

Apple Cinnamon Crumble Bars

What's that I hear? Fireworks exploding in the starry night and a huge bonfire crackling in the distance. The smell of fried dough swirling its way through the crowds of people sitting on blankets. That's right people, the 4th of July is just around the corner!! Now, I'm not much of a patriotic kind of gal but I love the 4th of July!!! I love that friends and families come together on this one day to have barbecues and play touch football, that people stand in their kitchen the whole day baking and cooking marvelous things; it all just brings a huge smile to my face. Of course all the planning and grocery shopping and cooking can be very stressful, but no need to fear I am here to help you in anyway possible. Which is why I have decided to start a '4th of July recipe box', so to say. At the top of the page you will find a tab named '4th of July' where I will be posting recipes, tips and ideas on how to plan the perfect 4th of July block-party, bbq party or just a simple family meal out in the sun. I hope you guys will find it all helpful and if you have any ideas or tips of your own you would like to share feel free to leave it in the comments below.
One more thing, I recommend eating one of these apple bars while it is still warm with nice scoop of vanilla bean ice cream. Mmm, it's just like the good ol' American apple pie without the hassle of making a perfect pie crust. Enjoy :)

- - - - - - recipe- - - - - - 

Ingredients

    sweet pastry 
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
    apple filling
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tsp cinnamon
3 medium (about 4 cups) golden delicious apples, peeled and sliced into thin wedges

Ready, set, BAKE!
1. Preheat oven to 350°F and butter the sides of a 9x13in baking dish.
2. In a medium bowl mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or with your hands until you have pea-sized crumbles. Gently pat down 2/3 of the crumbles into the prepared dish to make the crust. Set aside.
3. In another medium bowl combine the sugar, flour and cinnamon. Toss the apples in the cinnamon mixture.
4. Arrange the apples evenly throughout the prepare prepared crust. Sprinkle the left over crumbles over the apples.
5. Bake for 40-50 minutes or until the crust and crumbles are golden brown. Allow to cool slightly before taking the bars out of the pan. Set them on a wire rack to cool completely.

Chocolate Raspberry Oat Crumble Cake

I absolutely adore dark chocolate and raspberries! Which is why I chose to make this cake for a nice lunch dessert. I changed it a bit so it would be to my liking, I hope you guys enjoy it too!

- - - - - - recipe- - - - - - 

Ingredients

   crumble

3 tbsp unsalted butter, cold

1/3 cup granulated sugar

1/3 cup all-purpose flour

1/4 cup rolled oats

   cake

2 cups all-purpose flour

3/4 cups granulated sugar

2 tsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, softened to room temp.

1 cup milk (any type)

1 tsp vanilla extract 

1 large egg 

80g dark chocolate, chopped

1 1/2 cups fresh or frozen (thawed) raspberries

Ready, set, BAKE!

1. Preheat oven to 350°F and butter a 8 or 9 inch baking pan.

2. To make the streusel, beat the cold butter. Add the flour and sugar and beat with a wooden spoon or fork, until combined. Add the rolled oats and beat until chunky.

3. In a medium bowl stir the flour, sugar, baking powder, salt. 

4. In a large bowl beat the butter. Then add the milk, vanilla extract and egg and beat until combined.

5. Stir the flour mixture into the large bowl until fully combined. Take care not to over-mix.

6. Add the raspberry and chocolate chunks just until combined.

7. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.

8. Chill completely before serving. Enjoy!

Freshly Squeezed Orange Juice

Who doesn't love freshly squeezed orange juice with their breakfast? Personally, it is one of my favorite things to drink in the morning. So yesterday, I opened the fridge looking for orange juice and I noticed we were all out! I was so disappointed but then I saw that there were a bunch of oranges, so I took my juicer and got right to it. 

- - - - - -recipe- - - - - - 

Ingredients

10 oranges, halved

1 lemon, halved

Ready, set, bake!

Juice the oranges and lemon until there is no more juice. Take the skin of the oranges and gently carve out the pulp (white part), taking care not to puncture the orange part of the skin. Serve the orange juice in the carved out orange skin cups. Enjoy :)

Mother's Day

1. A cute little windmill at the park. It kept on spinning so rapidly I thought it would snap off!

2. There is nothing like a beautiful batch of strawberries on a warm Spring day. 

3. Egg salad and tuna pico de gallo mozzarella sandwhich, yummy!

4. The strawberry was so pretty I just had to photograph it. 

I hope all of you had a wonderful Mother's day! We spent ours at a very big park on the outskirts of Paris. We had a perfect little picnic and spent the time laughing, telling stories and of course soaking in the sun.