Most recent confections

You know, weekends are way too short when you're enjoying yourself! Even when you're doing nothing or just vegging around the house, they fly by so quickly! Weekends feel even shorter when you have to go to work (like I did) for almost half a day (on a Sunday no less!). Thankfully, I still had time to try out a few recipes, which I was super excited about, before the family and I descend upon Frisco for a rollin' good time!

So for Saturday breakfast, I made crepes for the first time ever! I thought it would be really challenging but I was really inspired by Dave Lieberman's simple recipe . and he made it look so easy when I first saw it on his show. And boy oh boy, were they easy to make! The only "special" equipment you need is a non-stick pan. I don't think that's such a specialty equipment because virtually everyone owns a non-stick pan, right? The batter is also very simple; it consists of flour, eggs, milk and vanilla extract. The only minor hassle is you have to refrigerate it for at least an hour. I think you can do it overnight if you really have to have breakfast ready as soon as you get up.

The first two crepes weren't very pretty but as with making pancakes, the first few would always look ugly. Subsequently, my crepes turned out evenly browned and nice. Check out how beautiful my virgin crepes turned out!


I filled the crepes with either Nutella spread or strawberry jam. As you can imagine, the Nutella-stuffed ones were very decadent and rich, just like a dessert! The strawberry jam ones (also served with fresh, sliced strawberries) were light and delicious, and are more appropriate for breakfast. Also, you can taste the crepe more with the strawberry jam while the rich Nutella tends to overpower the palette.


The boyf had the strawberry-filled crepes with a (huge) dollop of whipped topping and it was a piece of heaven, man!


Another recent new recipe I tried out was for cream puffs. I didn't have heavy cream on hand so I couldn't make the cream filling. Instead, I substituted it with ice cream and made profiteroles! As you may know already, ice cream is always good in my universe. The puffs were very simple to make and the recipe starts by making the dough batter in a saucepan on a stovetop before spooning them onto baking sheets and baking them in the oven, where they will puff up beautifully. These puffs' texture reminded me of some popovers that I had in Boston a few months ago. They can be eaten plain or with a mere pat of butter when they're warm. Of course, they make perfect cream puffs and profiteroles.



To create the profiteroles, I cut the puffs in half, filled it with vanilla ice cream, topped it with the other puff half, and drizzled chocolate sundae sauce to top it off. I must say that the home-made profiterole is one of my favorite home-made desserts ever. Because when you make it yourself, not only can you add as much (or as little) stuff you want, you can bask in the glory of having created the dish yourself *harharhar*


That's all the decadence for now before Thanksgiving but you can expect more, especially after Christmas. This is because I have convinced the boyf to get me a Kitchenaid stand mixer for Christmas when Amazon was having a huge houseware sale. Can you believe he got the Artisan mixer for under $200? I always love getting a good deal, even if it's someone else paying for it! Of course, being a Christmas gift, I can't open or use it until Christmas. Argh! Can't wait for Christmas!


Well, anywayz, I hope you have a very Happy Thanksgiving, blessed with good food and even better company! Ciao!