Nutella Crepe Recipe

Bonjour Mes Amis!

I hope you all had a wonderful Christmas. Wow, it's hard to believe after all of that planning, preparing, decorating and shopping the day has come and gone.  I don't know about you, but I always look forward to the quiet days after the holiday.  After all of the hustle and bustle, time for reflection is a good thing!

Today I wanted to share with you the most delectable recipe for Nutella filled crepes.

The recipe comes from the Jan/Feb issue of Romantic Homes magazine.

I am not thrilled, by the way, that the magazine has now decided to double up on their issues.  As a long time subscriber, I was none too happy to see that instead of receiving 12 issues a year, they are now just printing 10.  Oh well, I digress.

Back to the important stuff, crepes!!

The first time I ever tasted Nutella filled crepes was over 14 years ago, when hubby and I went on our first trip to Paris together.  Ooh, la, la!  Nothing can be more Parisian than crepes, and it seems as if there is a creperie on nearly every block.

Ever since my first taste, I vowed that I wanted to learn how to make them.  Well, all these years later, I finally did give them a try!

Mixing the batter couldn't be easier!  Just a quick whirl in the blender is all it takes for a super smooth batter.

For me, the tricky part was in the flipping. They make it look oh so easy in Paris, where crepe making is a true art form! I will have to work on perfecting my technique!

So, here is what mine looked like, below.

Not quite as perfect looking as the ones pictured above, but let me tell you, they were delish!

Sprinkled generously with powdered sugar, and served with a dollop of whipped cream, I was instantly transported to the streets of Paris!

Now I think I've started a new tradition, Christmas Crepes!

Below are a few shots that I snapped a few years back on one of our visits to Paris, where they take their crepe making very seriously!  The little stands are everywhere, it seems.  They front many little bistros and cafes, and have a window open to the sidewalk, where you walk up and place your order.  They always have a large chalkboard listing all of the filling options, everything from savory to sweet.  Jambon and fromage are very popular (ham and cheese), but our very favorite is the Nutella!
The wonderful scents of butter and sugar fill the air as you walk by, making it nearly impossible not to stop!!
It is so fun watching them create your crepe.
First off, they have two very large round griddles.  They ladle the batter onto one of the hot buttered griddles, then use a little rake like tool to spread the batter very thinly over the entire surface.  It only takes a minute or two for the crepe to cook on each side.

This is where they make it look easy, flipping the crepe.  They use two long metal spatulas to flip the crepe onto the other griddle, cook for a minute, and then fill!

Is your mouth watering yet?  Mine sure is!

This is what a typical creperie looks like in Paris.  Notice the walk up window and crepe menu board.  Of course you could walk in and have a seat at the bistro, too.

They always fold the crepes into quarters, never roll them up.  Then they wrap them in parchment, hand them to you, and WOW!  Strolling the streets of Paris, nibbling on your hot fresh crepe, you feel that all is right with the world, even if just for a brief fleeting moment!

I do hope you try making the crepes, let me know if you do!
Bon appetit!

Best Ever Triple Chocolate Brownie Recipe

It's been a cold and snowy day here at the Chateau, so what better to do than to bake a batch of yummy brownies?!

 Nothing that a good dose of chocolate can't cure!  I let my Kitchen aide mixer do all of the work!  (I just realized that you can see my apron clad reflection in it, how funny is that?!)

 Yuuuummmm, I can hardly wait for these to bake.  Then comes the agonizing wait for them to cool, before cutting and eating!  (is your mouth watering yet? mine is!)  While they were cooling, I went down and worked in my craft room a bit.

 But wait!  What is that big missing chuck out of my brownies?  I stepped away for just a few minutes, and now there is a big gaping hole in my brownies!  (note to self:  do not leave hubby alone and unsupervised with a pan of freshly baked brownies.)

 So come on over for a cup of coffee and one of these tasty, oh so chocolaty treats!  Heck, we can really live it up and have some hot cocoa with our brownies!!

Triple Chocolate Brownies

Ingredients

• 1 cup plus 2 T all-purpose flour

• 3/4 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 2/3 cup packed brown sugar
• 2/3 cup white sugar
• 1/2 cup semisweet chocolate chips
• 1/2 cup vanilla  or white chocolate baking chips
• 1/2 cup walnuts
• 1 t vanilla
• 3 eggs
• 2/3 cup vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan. 2. Add all of dry ingredients to mixing bowl, and mix well. 3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Beat until just combined. 4. Pour the batter into the prepared pan, and bake in the preheated oven for 25 to 30 minutes. 
2. Enjoy! 
 

 Speaking of sweet treats, look what my friend Cindy from Cindy Adkin's Whimsical Musings sent me in the mail yesterday.  A gorgeous Valentine's Day tag!  I love it!  It even has my initial on it!  Thank you, Cindy, you are the best!!

I am linking up todays post with Sweet as Sugar Cookies

              Saturday Sweets Party

Best Ever Baked Potato Soup Recipe

Hello ladies!
It's a cold and nippy day here at the Chateau, and what a better thing to do than make some home made soup for lunch! 

Once cold weather hits, I like to make a different soup at least once a week.  I never buy canned soup!  For one, I don't care for it, and it's just so easy to make it yourself (not to mention a whole lot healthier!).  Today I made one of my very favorites, Baked Potato Soup.  It is very hearty, and oh so tasty!  I have made so many variations of this soup.  Today I added some Black Forrest ham that we had, as well as some shredded white cheddar cheese.  It was delicious, if I do say so myself!  In the past, I've also added a can of tiny shrimp for a chowder type soup (you can replace the chicken stock with a can of seafood stock).  I am sure that it would be equally good with a bit of broccoli, or even left over diced chicken as well.  the possibilities are endless!

          The Best Baked Potato Soup

• 2 large or 3 medium baking potatoes, baked (I like to bake them ahead of time.  They are much easier to dice when they have been refrigerated.)
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 can (14.5 fl. oz.) chicken broth
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions

MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Recipe courtesy of Carnation Evaporated Milk

Here is a tip from me on baking your potatoes:

After scrubbing and drying your potatoes, prick with a fork a few times, then coat entire potato in a bit of olive oil, then sprinkle with Kosher salt.  Bake are usual, about 1 hour at 350 degrees. It is amazing what a difference this method makes! You will never want to make plain ol' baked potatoes again!  

 

Enjoy, and keep warm!!

Red Raspberry Cordial Recipe

Hi there ladies, it's a beautiful morning here at the Shabby Chateau!  We are getting one last taste of summer here in Michigan, with temps in the 70's!  The leaves are showing more color, and it's just beautiful!  I need to get out and do some clean up today of my flower beds while the weather is still nice, but first, the important stuff:  blogging!

Yesterday while I was working, hubby went and picked 2 quarts of red raspberries.  Yum!  I would've much rather pick berries than work any day!!  So this morning, I used one of the quarts to make a cordial, and I wanted to share the recipe with you.  It is super easy to make, and makes great Christmas gifts!  (yes, I am already beginning to think of the holidays!).

Anyhow, this is all you need!  (Actually you will need only 1 of the quarts of berries.)

2 cups sugar
2 cups vodka
4 cups fresh red raspberries 
Note that I have also made this with blackberries, and with fresh cranberries, too.
You will need a large glass container with a tight fitting lid.  Here you will see my extra large vintage blue glass canning jar.  Don't you love it?!  I picked it up at a garage sale a few years ago, for just a few dollars I think.  I would love to find some more this size.  I already have quite a few of the quart sized blue jars, but for some reason I never seem to find the really big ones.

All you need to do is place the sugar in the jar, then the vodka and either stir or put the lid on and shake it up.

Then you just add your berries.  4 cups equals about 1 quart of berries.

I am loving the red berries in the blue glass!  Then you just either gently stir, or put the lid on tightly and gently shake a bit.

Oh, a little secret for getting your ingredients in the jar, rather than all over your counter: I used this little funnel "thingy" from my canning supplies.
Store in a cool place, and then shake gently every day for 2 weeks.  After a few days, you will see that the sugar, which settles on the bottom, has now started to dissolve.
After 2 weeks, strain the mixture thru a fine sieve, pressing the berries with a wooden spoon to extract all of the liquid.  Then you just pour into jars, that's it, easy peasy!  The cordial can be kept indefinitely in a cool place.

I like to save cute little bottle like these.

The cordial looks so pretty once bottled.  I like to decorate the bottles by making cute tags, and adding bows, and a bit of Christmas greenery when I give these as gifts.
Now, I don't want to give the impression that I am a "lush"!  I am not really into hard liquor (ok, except for pina coladas while on vacation, and strawberry margarita's when we eat Mexican!). Anyway, I do like to serve this at the holidays in little tiny glasses, served ice cold!
One more things, when I made the cordial with cranberries (you first need to roughly chop them by pulsing in the food processor), I saved the berries and used them in cranberry walnut bread, and it was delicious!  (you know how I hate wasting anything!).  I was afraid that the cranberries might make the bread taste too "boozy", but they didn't!  I supposed you could save the raspberries, too and make a sauce for ice cream or pound cake.

Let me know what you think if you try the recipe!  Oh, if you don't have one large jar to make it in, you can always use two smaller ones.  I'll be sure to show you photos of the cordial once I have it all bottled and "prettied up"!
I have linked up with Henrietta's House for a fun Happy Hour Party!

Homemade Fresh Lemon Curd

Happy Friday ladies!  I can't believe how quickly this past week has gone!

The other day, my soon to be niece in law surprised me with 1 1/2 dozen eggs that she had just gathered from her very own chickens!  How great is that?  So, what to do with so many eggs?  Why, how about some fresh lemon curd?!  I love anything lemony, and this recipe from Martha Stewart is the best!

First off, Mise en place, which means "everything in it's place".  In other words, before cooking or baking anything, be sure to get all of your ingredients and tools & utensils organized & ready!

Now that's alot of eggs!!

Yes, this is a bit time consuming of a recipe.  But it's oh, so worth it!  Be sure to stir constantly as stated.  One thing that I do that I am surprised they don't mention is to strain your lemon juice!  You don't want any stray seeds or pulpy stuff in your curd!

I really love my micro planer!  It makes zesting the lemons a breeze, so much better than box graters!

 Ok, not sure if you can tell from this picture, but this egg is a double yolker!  I was so excited when I discovered this, that I grabbed for the camera, sticky egg white fingers and all!  There were actually two eggs that were double yolks!  You can't find those in grocery store eggs!

Lots of wisking.  My mouth is really watering now!

Mmmmm!  Here is the finished product, on some nice sourdough toast!  Sooo yummy!

Isn't this little antique porcelain pot adorable?  When my BIL's mother passed away several years ago, no one wanted it (can you believe it?!), so they gave it to me.  Love it!

I joked to hubby that I was going to be the next Julie of "Julie & Julia" fame!  I can see it now:  Coming soon to a theater near you: "Donna & Martha".  tee hee!  Have a great weekend, and be sure to let me know if you try the recipe!

I am linking up to the following fun linky parties:
Chic on a Shoestring's Flaunt it Friday
Beyond the Picket Fence Under $100 Party 
Funky Junk Interiors Saturday Night Special

Yummy Tzatziki Recipe

 

 I really love Greek food, and tzatiki is one of my favorite things to make and eat on a hot summer day!  If you have never tried MAKING IT, I highly recommend that you give this recipe a try!  I first discovered it in The Barefoot Contessa's "Parties!"  Cookbook, and this is really delish!  The recipe below is from the Food Network, and is the exact same one as in the book, except the book doubles the ingredients.  In my opinion, if you are going to go to the effort to make it, definitely double the recipe.  It is so yummy you will be glad you did!

While tzatiki isn't hard to make, it does take some advance planning.  You have to drain the shredded cucumber and yogurt in the fridge for three or four hours before assembling, otherwise, you will end up with runny tzatziki, and you don't want that!  A few things to keep in mind:  

Be sure to use hothouse cucumbers (the ones that are shrink wrapped).  Regular cucumbers are too bitter and watery for this recipe.

I know this sounds like alot of salt (and be sure to use Kosher!  That's the only kind of salt I keep in the house!)  When you drain the liquid off the cucumbers, alot of the salt will go with it, so trust me, your tzatziki will not be too salty!

 

Once I made the mistake of using low fat plain yogurt, and the end result was really blah.  I use just regular ol' plain Dannon (not the whole milk, while I am sure that would be really good!).  Of course, Greek yogurt would be especially yummy in this, but since I am too cheap budget minded, I just stick with regular yogurt!

I use the food processor to grate the cucumbers, using the largest grater attachment.  It does the job in seconds!

If you are like me and love garlic, I add a bit of extra than called for.  The tzatziki is best if you serve it several hours after assembling, to let the flavors develop.  It is even better the next day!

We love it with baby carrots or crackers, and it also would be great with grilled meats or thick slices of crusty bread.  Ok, enough of my blabbing!  On with the recipe!  Please let me know if you make it, & what you think about it!

 

TZATZIKI

Ingredients

nocoupons

• 1 pound (1 pint) plain yogurt (whole milk or low fat)
• 1 hothouse cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon good olive oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Directions

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Roasted Red Pepper and Feta Brucshetta

Hello, hope you are having a good day!  I thought I would share with you one of my favorite appetizer recipes.  It is so yummy, and a real hit whenever I serve it to company.  I got the recipe on a package of feta cheese, and made it alot last summer! Of course, you can make it any time of the year, but the recipe calls for grilling the bread  (here in Michigan you definitely don't want to be outdoors grilling in the winter!). You can also toast the bread under the broiler, but I prefer to use the grill.  One more reason that I make it alot in the summer is because I love adding in some fresh herbs that I grow, even though the recipe doesn't call for it.

I made it last night to go with our dinner.  Sorry for the blurry picture!  At any rate, be sure to give this a try, and it might become one of your favorites!

Roasted Red Pepper and Feta Bruschetta

1 cup drained and chopped roasted red peppers (I usually get mine from Trader Joe's)
2 cloves garlic, minced
olive oil
2 teaspoons fresh lemon juice
1/2 cup chopped green onions (tops included)
6 oz. feta cheese, crumbled
French or sourdough bread, cut in 1/2" thick slices (I always use sourdough)
optional:  fresh chopped chives, or my favorite: fresh basil, cut in a chiffonade 

1.  Mix peppers, garlic, 1 tablespoon olive oil, lemon juice, onions, cheese & fresh herbs in a bowl & set aside.

2.  Lightly brush or drizzle olive oil on each side of bread, and grill over low heat, turning once, til lightly toasted.  Or, place on baking sheet and broil, turning once.  Be careful that you don't burn the bread!  Been there, done that!

3.  Top each slice of toasted bread with pepper & feta mixture & enjoy!

That's it!  Do you have a favorite appetizer?  Let me know if you try this one out!