CREPES

Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋

INGREDIENTS

1 cup flour

1 1/2 tbsps sugar

1/4 tsp coarse salt

3 tbsps butter (melted)

4 eggs

1 1/2 cups milk

DIRECTIONS

1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top

2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat. 

3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges

4. Cook for 2-3 mins then gently flip and cook for another minute.

5. Roll the crepe onto a plate and serve with your favorite toppings.

We had a lot of berries so we made a mixed berry compote.

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MIXED BERRY COMPOTE

Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc 😋😋

INGREDIENTS

3 cups berries ( I like raspberries, blueberries, blackberries)

2 tbsps lemon juice

1/4 cup brown sugar

3 tbsps butter

DIRECTIONS

1. Put skillet over medium/low heat and melt butter.

2. Add sugar and lemon juice and stir until dissolved.

3. Add berries and stir gently until the juices spring.

4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened. 

Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger 😂 ok maybe not a hamburger. 

EASY PUMPKIN PUREE

Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky 😂* 

Our family planted a few types, Big Max, Connecticut, Amish and Ghost 👻 pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*

So here’s the easiest and shortest recipe ever!

ROASTED PUMPKIN PUREE

1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)

2. Stab repeatedly *I had too much fun 😂*

3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender. 

4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender.
That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.

Here are my pumpkin farmers 🎃🎃🚜👨‍🌾👩‍🌾❤️❤️

PUMPKIN AND CREAM CHEESE MUFFINS

My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!

Filling Ingredients

8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla

Muffin Ingredients

1 package spice cake mix
15-ounces canned pumpkin

Optional: confectioners sugar to sprinkle on top 

Directions

1. Preheat oven to 350 degrees. Put muffin liners into pan.

2. Beat filling ingredients together until combined.

3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.

4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.


5. Drop in a level tablespoon of filling.

6. Cover with enough batter to fill the muffin cups full.

7. Bake at 350 degrees for 20-25 minutes

Makes 12 muffins

THE BEST CINNAMON ROLLS EVER!!

So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!

yield: 30 CINNAMON ROLLS

cook time: 17 MINUTES

INGREDIENTS:

FOR THE CINNAMON ROLLS:

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter
  • Brown sugar
  • Raisins
  • Cinnamon

FOR THE FROSTING:

  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

    DIRECTIONS:


    1. 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
      2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
      3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
    2. IMG_20171004_182733130.jpg

4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.

 


5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

 

6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.

7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!




STRAWBERRY CHEESECAKE BAKED PANCAKES

Another lazy Sunday and another baked pancake trial! I’m trying the strawberry cheesecake today because I needed to use up the last of my strawberries. I made one change this time, I added some melted butter to the batter because it can be a bit dry. I mean after all butter makes everything better 😁😁😁

Here’s the recipe:

Servings 4-6

INGREDIENTS

4 cups pancake mix

2 cups milk

4 eggs

1 cup strawberries (sliced)

6 oz cream cheese (cubed)

6 tbsp melted butter

PREPARATION

1. Preheat oven to 425˚F (220˚C).

2. Pour pancake mix, butter, milk, and eggs into a bowl and mix just until combined.

3. Pour batter onto a parchment-lined baking sheet and spread to the edges.

4. Place strawberry slices on top of the batter, followed by the cream cheese cubes.

5. Bake for 15 minutes, or until golden brown.

6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate

TIP: I also like to brush a little butter on top as soon as I take it out of the oven, it softens the too and gives a pretty sheen.

CALLALOO BOX FOR THE WIN!!

Hey everyone! So as most of you know I’m from the beautiful islands of Trinidad and Tobago and cooking is near and dear to my heart! I use a wide array of spices and seasonings, a lot of which I can only get in Trinidad. Since I’ve moved to California 12+ years ago, I’ve searched and searched for Caribbean stores where I can purchase the items I need, but with no success. I’ve only found one place and it’s 3 hours away and that’s so inconvenient!

Then CALLALOO BOX came into my life and made everything better! Callaloo box is a new U.S. based subscription box service featuring seasonings, marinades & hot sauces from the Caribbean twin-islands of Trinidad & Tobago. The founders are 3 girlfriends who are all immigrants from Trinidad currently living in the U.S. and Canada. Each month the box will contain different products considered to be cornerstones of Caribbean cooking.

Their aim is to get these products into the hands of anyone interested in Caribbean cooking that live in the U.S. and don’t have easy access to them, or anyone who simply loves food, cooking and experimenting.

A special discount code NATASHA5 is available to my followers for $5 off of their 1st box when signing up for a month-to-month subscription!!

They currently only offer U.S. deliveries but are actively working towards  launching deliveries to Canada next year.

When you receive the box, you will see that it includes an info sheet describing the main ingredients in each product along with some uses and helpful tips.

You can check them out and subscribe on their website at www.callaloobox.com or follow across social media (IG, FB & Twitter) at the handle callaloobox.

Here’s my dinner of bodi *Chinese long beans*, cucumbers and kuchela, which I received from the callaloo box!! It’s a spicy mango condiment that adds so much flavor to your meal!



BAKED PEACH AND BLUEBERRY PANCAKE

Hey guys! So I’m all about quick and easy breakfasts and I’ve added a new recipe to the collection. I found this recipe on BuzzFeed and it is yummy and super easy for a busy morning. As they said “Ain’t nobody got time for that!” 😂😂

Here’s the recipe:

Servings 4-6

INGREDIENTS

4 cups pancake mix

4 eggs

2 cups milk

1 peach, sliced

1 cup blueberries

PREPARATION

1. Preheat oven to 425˚F (220˚C).

2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.

3. Pour batter onto a parchment-lined baking sheet and spread to the edges.

4. Place peach slices on top of the batter, followed by the blueberries.

5. Bake for 15 minutes, or until golden brown.

6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate

LEMON ZUCCHINI BREAD

I’ve been on a bread baking spree! I have to share this delicious recipe from twopeasandtheirpod. Check it out here!

  yield: 2 LOAVES

 prep time: 15 MINUTES

 

cook time: 60-65 MINUTES


total time: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE BREAD:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini

FOR THE LEMON GLAZE:

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice

DIRECTIONS:


  1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Chocolate Zucchini Bread

Hey guys! I’ve been missing in action for a while, again! But I’m back to cooking and baking and today I tried this wonderful recipe from Two peas in a pod! It’s called chocolate zucchini bread and it’s so moist and delicious I just had to share! And I mean it’s healthy because it has a ton of Zucchini in it 😂😂

I followed the recipe pretty closely except I added more sugar because I used unsweetened cocoa and I also used milk and semi sweet chips. To keep the chips from sinking to the bottom, I dusted them with flour before mixing them in.

Here’s the recipe

yield: 1 LOAF

prep time: 15 MINUTES

Cook time 50 MINUTES

total time: 1 HOUR 5 MINUTES

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola, vegetable oil, or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups packed shredded zucchini
  • 1 cup semisweet chocolate chips, divided

DIRECTIONS:

  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.