The Farm Chicks

Chocolate Raspberry Creamcakes

You're probably beginning to notice my love affair with all things mini. I admit it. I'm Serena and I love all mini treats.

I made these creamcakes because I wanted to make something delicious with what I had on hand. These cakes are chocolately, creamy, and perfectly sweetened with raspberry. But best of all, they're really simple and a modern adaptation of the cakes my sister would make me as a child, all covered in jam.

Chocolate Raspberry Creamcakes

1 package Thin Chocolate Cookie Wafers (such as Nabisco)

8 ounces Mascarpone*

1/4 cup Raspberry Jam (I recommend Smuckers Simply Fruit)

3 tablespoons Milk

1 teaspoon Vanilla Extract

Raspberry Jam for drizzling and frosting

Whip mascarpone, jam, milk, and vanilla extract until light and fluffy and completely combined. Pipe or spread the whipped mixture onto the top of 5 cookie wafers. Stack wafers atop each other to form the little cakes. (Drizzle extra jam between layers, if desired). Frost the top of the little cake with the mascarpone mixture or jam, or both. Continue assembling the cakes, one at a time. Place the cakes onto a tray, wrap each one with plastic wrap, and refrigerate for at least five hours or overnight. Serve cold.

*You can substitute cream cheese for the mascarpone. If you do, make sure the cream cheese is at room temperature, as it won't blend well when cold).

Recipe makes 6 cakes.

Spiced Pumpkin Sippers

Cooler autumn weather calls for warm cupfuls of deliciousness. These sippers incorporate what's best about the season - pumpkin and pie-like spices. And yes, they're beyond delicious!

Spiced Pumpkin Sippers

4 cups whole milk

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Add all ingredients to a saucepan and whisk together over medium heat. Whisk occasionally until hot. Ladle into mugs. Optional: Drizzle with whipped cream that has been softly whipped and sprinkle with ground nutmeg.

Serve hot.

Tips:

If you prefer a less sweet drink, you can reduce the sugar by half.

These sippers are a great drink to serve to guests. To ease the work at party time, prepare the recipe in advance and refrigerate until ready to use.

Keep a crockpot full of the mixture to serve warm throughout your gathering.

Or, drink it one cupful at a time, simply reheating in the microwave.

Y-U-M !

Chocolate Dipped Anything

It's always good to have a back-up dessert option for those times friends stop by or you just want to create a wonderful treat in no time flat. Chocolate Dipped Anything is a favorite of mine. I know, I had you at chocolate, right? And to make it even better, why not sprinkle it up? With sprinkles, of course.

Here's all you need:

Chocolate Chips

Vegetable Oil

Fruit or cookies for dipping

Combine chocolate chips and oil together in a small vessel such as a small measuring cup or bowl. (Something that is a bit more narrow than a standard cereal bowl, yet large enough for you to dip into, as this makes the chocolate go further). I use about 1/2 teaspoon of oil to 1 cup of chocolate chips.

Microwave at 30 second intervals, stirring after each, until oil and chocolate are combined and the mixture is melted and smooth.

Dip fruit/cookies into the chocolate, followed by a dip into a bowl of sprinkles (you can skip the sprinkles if you'd prefer) and place onto a sheet of tin foil or waxed paper.

  

  

Allow to sit and harden (you can speed this up by placing them in the fridge for about 15 minutes). Once chocolate has set, transfer to a serving platter and serve.

Ooh-la-la!

Tips:

I like to do serve a mixture of dipped, un-dipped, some sprinkled, and some not, so there are choices for everyone's tastes.

Tiny bunches of grapes are a favorite of mine for dipping, and are an unexpected twist to the traditional strawberry.

I prefer to use semi-sweet chocolate chips, but milk chocolate and white chocolate are delicious too.

Make sure fruit is completely dry before dipping. Water and chocolate don't mix, and the water will make the chocolate become instantly lumpy and unusable.

I always keep large jars of different sprinkles on hand. I buy mine from Bake it Pretty.

Strawberry Fool

Greetings from the countryside of Dayton, Washington!

Colin and I just enjoyed one of the most memorable dinners ever. (I'll be writing about it next week).

And good news! We enjoyed "Strawberry Fool" for dessert. In honor of Strawberry Week, I thought I'd share the concept of the dessert with you here, and how you can re-create it at home.

Please don't roll your eyes when I tell you this...

This is a very simple dish!

And elegant? YES!

To create, quarter fresh strawberries and gently stir in granulated sugar (add sugar to taste). Let sit at room temperature for 20-30 minutes, until the strawberries begin to release their juices. Combine strawberry mixture with heavy whipping cream and taste to ensure the mixture is suitably sweetened for a dessert. Beat until cream is stiff.

Scoop beaten strawberry cream mixture onto a chilled platter, top with chocolate cookie wafers and fresh raspberries. Drizzle with sweetened, unwhipped, heavy cream and embellish with thinly sliced fresh mint. Serve immediately.

If you want to get really fancy (and create more work for yourself), drizzle with Creme Anglaise, instead of the sweetened, unwhipped, heavy cream.

And how many times in your life have you gotten to announce that you're serving "Strawberry Fool" for dessert? Yeah, me too.

xo, from Dayton

P.S. Nabisco Famous Chocolate Wafers are readily area where I live, however, if they're not in your area, the next best substitute (but a pain in the neck) would be Oreo cookies with the filling removed.

Brownie Bites

I've been creating more sweet treats for Valentines Day. Sweets make me happy.

To begin, bake up your favorite brownie recipe. They should be a little on the dense side (you can do this by adding 1/4-1/2 cup of extra flour to your batch of brownie batter). Once cooled, cut into little cubes, about 1"x1":

Prepare a chocolate coating by combining 1 cup chocolate chips (semi-sweet or milk) and 1 teaspoon butter in a cereal bowl and heat at 30 second intervals in the microwave, stirring each time until melted and smooth.

Place cubes, one by one, on a candy dipping tool or a fork. Place over the bowl of melted chocolate and spoon chocolate over the top of the cube. Then lightly tap tap tap the neck of the dipping tool (or fork) on the edge of the bowl until the chocolate has coated the cube, and the excess has gone back into the bowl. Next, set little brownie bite on parchment or foil and insert a lollipop stick. Then sprinkle:

  
  

You can do a little or a lot. Do more sprinkles mean more love?

 

Once the chocolate has set, it's time to wrap the little bites all up. All you need is some food safe tissue or parchment and some string or baker's twine. Simply cut the tissue into squares big enough to cover each bite (I cut my tissue squares 6.5"x6.5"). Then wrap and tie.

       

For a thoughtful gift, box them up for someone you love.

* Or * give one (or five) to yourself!

Sources:

The candy dipping tool, sprinkles and lollipop sticks came from Carolyn's. (They ship nationwide).

The food-safe tissue is from The Container Store.

The pink box came from Bake it Pretty.

 

Donut Bites with Jam & Cream

The first time Colin and I visited Dahlia Lounge in Seattle, I fell in love with their donuts, made fresh to order. Quite possibly one of the best desserts of my life.  Just recently I decided I'd like to try and make my own version, to see if I could duplicate the magic. The results are what I deem to be the lightest, airiest, most scrumptious little pillow bites of happiness.  And better yet, the boys agree.  I dare you to try and eat just one.

I've learned that for the airiest donuts, you must start with a yeast dough, rather than a cake dough. And although I have an aversion to recipes that take a while, I make an exception for anything in the bread family.  I've created this recipe for bread machines, but have provided an alternate process below, just in case you don't have a bread machine.

Donut Bites

1 cup lukewarm milk

3 eggs

3 tablespoons butter, softened

1/2 cup granulated sugar

4 cups cake flour

1/2 teaspoon salt

2 1/2 teaspoons dry yeast

Add ingredients into the bread machine, in the order described in your bread machine manual.  Set machine to the dough setting. Once the dough cycle is complete, turn out onto a generously floured surface.  pat dough into a rectangle that is approximately 3/4" thick.  Cut 3/4" wide strips of dough. Then cut strips into approximately 2.5 - 3"" pieces and place onto floured baking sheets, leaving room for the dough to rise:

Cover each pan loosely with a dish towel and set in a warm place for the dough to rise for one hour.

In the meantime, combine 1 cup sugar and 2 teaspoons cinnamon in a paper lunch bag and set aside.

Prepare cream by combining 8 ounces mascarpone cream, 2 teaspoons vanilla extract and 2 tablespoons powdered sugar in a mixing bowl.  Beat until smooth and set aside.

Once dough has risen, fill a saucepan with vegetable oil or shortening and heat over medium-high heat until oil is hot for deep frying.  Cook 5-6 donut bites at a time, depending on the size of the pan, turning once the bottoms are golden browned.  Once both sides are browned, remove from oil, and drain on paper towels.  Drop each batch of Donut Bites into the paper bag and dredge by folding the bag closed and shaking in the Cinnamon/Sugar coating:

Serve Donut Bites warm with little bowls of the cream and a sour jam of your choice.  (I love Sour plum). Dip the donuts into the cream and then into the jam (or use tiny spoons to scoop cream and jam onto the donuts) and bite!

Tips:

• Please please please don't try and substitute regular flour.  Cake flour is a must.  Trust me, I learned the hard, not so fluffy and wonderful way.
• Since this is a big batch of dough, make sure your bread machine is capable of mixing the ingredients. In my machine, I need to stir everything together with a wooden spoon, in the machine to help it get started.
• I started out thinking donut holes would be perfect for this recipe but learned that the frying results can be inconsistent, due to the thickness of the dough.  By making the thinner dough shapes, you'll experience much better results and no doughy centers.
• Don't overcook the dough.  You don't want the donuts to get too dark on the outside as it makes each bite much less tender.
• I realize that finding mascarpone can be a challenge if you live in a small town.  Don't worry. Simply substitute 1 cup heavy whipping cream for the mascarpone and whip with the vanilla and powdered sugar until stiff.  If you're going to keep the cream on hand for more than one hour, add in 1 teaspoon of honey while whipping, so the cream doesn't separate.  Substituting cream for the mascarpone results in a cream that isn't quite as decadent, but still very tasty.  I do not recommend substituting cream cheese, as it will overpower the flavors in this dessert.

Makes about 60 bite-sized donuts.

To make dough by hand:

Warm milk and butter in a saucepan until butter is melted.  If milk is hot, let it cool to lukewarm.  Add yeast, sugar, eggs, and salt and whisk until combined.  Add 1 cup of the cake flour and beat well.  Cover and let rise in a warm place until light and bubbly, approximately one hour.  Add remaining 3 cups of cake flour and stir until smooth and combined.  (The dough will be stiff).  Cover and let rise in a warm place again for another half an hour.

Continue recipe by following the directions above, starting at the point the dough is removed from the bread machine.

Gingerbread Eggnog Ice-Cream Sandwiches

Looking for an impromptu treat when friends drop in?  My Gingerbread Eggnog Ice-Cream sandwiches are just the ticket!

Start with some thin store-bought gingerbread cookies

and some slightly softened eggnog ice-cream.

Dollop ice-cream onto bottom cookie and spread around, to cover.

Press down top cookie atop ice-cream.  Smooth around edges and place in the freezer to harden.

Serve when hardened or wrap individually, with plastic wrap and serve as needed.  The cookies will soften just like a traditional ice-cream sandwich if stored in the freezer overnight.

The combination of gingerbread and eggnog is delicious, but any flavor of your choosing would work wonderfully.  It's your treat, so you decide!

Images by the super wonderful, Samantha Cabrera.

Serena's No Bake Pumpkin CheeseCAKE

I'm a huge fan of cheesecake, but not of the preparation.  When I lived in remote Alaska, I loved a blueberry cheesecake that the local Arctic Pizza restaurant would serve.  It was served in slices like a cake, containing several layers and looking more like a cake than a cheesecake.  I was always so baffled as to how they got the teeny tiny thin layers of the cake until one day I pulled it apart and realized that the "cake" was actually graham crackers!  I devised this recipe with that concept in mind, and boy is it tasty (and easy!)

Serena's No Bake Pumpkin CheeseCAKE

3 8ounce packages lowfat cream cheese

1 1/3 cups sugar

1 15ounce can pumpkin puree

1/4 cup whipping cream

1 teaspoon vanilla

13.5 full-sized graham crackers

Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up.  Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.

Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling.  Repeat the layers two more times, ending with the filling as the top layer:

  

  

  

Cover cake with plastic wrap and place in the refrigerator overnight.  Do not cheat, do not eat early!  Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake.  And you will see, it. is. heavenly.

You may be tempted to add spices, but I highly recommend leaving it simple.  Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices.  If you allow the pumpkin to shine, you'll be so happy you did.

And here's another fun idea: Want to make a taller cake?  Use a loaf pan instead.

Oh pumpkin, I adore you.

Caramel Banana Hazelnut Pie

I recently gathered a bunch of hazelnuts from the farm just down the road which inspired this dreamy caramely creation.  I love the toasty crunch of the hazelnuts paired with the sweet softness of the banana and caramel.  If there were ever a pie that was worthy of a spoon, it would be this one.

Caramel Banana Hazelnut Pie

Crust:

1 cup flour

1/4 cup sugar

1/2 cup butter

1 egg yolk

1 teaspoon vanilla

Preheat oven to 400 degrees.  Add flour and sugar to a large bowl or food processor.  Cut in butter until it looks like sand.  Stir or pulse in egg yolk and vanilla until combined.  Pour crumb mixture into a 9" pie or tart pan and press evenly onto bottom and sides of the pan.  Bake for approximately 10 minutes or until lightly browned and your kitchen smells like heaven.  Remove from oven and cool.

Caramel:

3/4 cup butter

2 cups packed brown sugar

1 1/4 cups heavy whipping cream

1/2 teaspoon vanilla

Add butter, brown sugar, and cream to a saucepan, cooking and whisking at medium-high heat until bubbling all over.  Reduce heat so mixture continues to boil softly.  Cook and whisk for 15 minutes.  Remove from heat and whisk in vanilla.  Set aside to cool slightly.  (This is a generous amount of caramel.  If you have a little leftover, use it to drizzle on the plate when you serve, or save as an ice-cream topping.  Just keep it in a jar in the fridge to enjoy!)

Bananas and Hazelnuts:

2 bananas, sliced

1/2 cup toasted hazelnuts, roughly chopped.

Line pie crust with sliced bananas and top with chopped hazelnuts.  Gently pour caramel over bananas and hazelnuts and place in refrigerator to cool completely and firm up.

Whipped Cream Topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

1 teaspoon honey

Add all ingredients into a large bowl and whip until stiff peaks form.  Mound Whipped Cream Topping atop pie and serve immediately.  Refrigerate any leftovers.

Ooohhhhh, such a sweet, fluffy exterior...

just barely concealing that rich and softly chewy caramely interior.

We must try a slice:

Yes.  Yes you are spoon-worthy.

mmmmmmmm

good night ♥

 

Strawberry Shortcakes

Loving strawberries is easy.  But Strawberry Shortcakes are even more love worthy.  Scrumptious lemony little biscuit cakes piled high with homemade whipped cream and farm-fresh strawberries.  Oh. my.

3 cups flour

1/4 cup sugar

3 teaspoons baking powder

2/3 cup cold butter, chopped into small cubes

2 eggs

2/3 cup milk

zest of one lemon

Preheat oven to 450 degrees.

Combine dry ingredients.  Cut in butter until completely incorporated and mixture looks like small crumbs.  Set mixture aside.

Add eggs to a separate bowl and whisk.  Add milk and lemon and whisk once more.  Pour into the bowl of dry ingredients and stir, just until moistened.

Dump dough out onto a heavily floured surface and gently work into a rectangle, 1" thick.  (This will be messy, but be patient and it will come together).  Using a biscuit cutter, cut into individual biscuits.  Place biscuits on an ungreased cookie sheet and bake for 8-10 minutes, or until puffed and golden brown.

And centers are separated...

...so that once they're cooled, you can just split them apart!

Layer shortcakes with homemade whipped cream and strawberries.  (If they're tiny berries like mine were, you can leave them whole.  If they're large berries, slice before serving.)

And for a final sweet touch, dust with powdered sugar.

(This recipe makes about 12-13 standard-size biscuit shortcakes).

Grandma's Rhubarb Crunch

Every spring, Colin's mom, Mary Jane, makes this Rhubarb Crunch.  I love that it has a special syrup that is poured over the top, making it different from any crunch I've ever tasted.  Our family looks forward to it every year.

4 cups chopped rhubarb*

1 1/4 cups flour

1 cup oats

1 teaspoon cinnamon

1 1/4 cups packed brown sugar

1/2 cup melted butter

Chop rhubarb and set aside.  Mix together the flour, oats, cinnamon, brown sugar and melted butter:

Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish:

Sugar Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla

Whisk sugar, cornstarch and water together in a glass bowl:

 

Microwave until thick, clear, and bubbly, approximately 3-5 minutes.  Remove from microwave and whisk in vanilla.  Add chopped rhubarb atop pressed-in crumb mixture in the baking dish.  Pour sugar sauce evenly over rhubarb:

Top with remaining crumb mixture:

 

Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes:

* If you're a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups.  However, you wouldn't want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.

Happy Spring!

Quadruple Chocolate Mousse Cake

You know those cakes that say they're triple chocolate or chocolate overload?  Well, I want to SEE that there's triple the chocolate in there!  Who knows, maybe it's a trick.  This QUADRUPLE Chocolate Mousse Cake that I adapted from a cake that used to be sold at a bakery in Spokane shows you the chocolate and will show your loved ones quadruple the love.  I promise, It's something they won't ever forget.  And after all, it is cake month!

Now, before you get started, I'll warn you that this isn't a quick and easy recipe and it does contain raw eggs.  It also takes some time and requires a special cheesecake pan.  But don't worry, if you want to make it lots easier, and don't have a special cheesecake pan, I've included an option just for you because no-one should ever be left out, right?

Cookie Layer:

1 1/4 cups Nabisco Famous Chocolate Wafer Cookie crumbs

3 Tablespoons melted butter

Dark Chocolate Layer:

1/2 cup melted butter

7 ounces semisweet chocolate, broken into pieces (do not use chocolate chips)

4 eggs, separated

1 teaspoon vanilla extract

1 Tablespoon sugar

Milk Chocolate Layer:

10.5 ounces milk chocolate, broken into pieces (do not use milk chocolate chips)

1/4 cup coffee

1 1/2 cups heavy whipping cream, whipped to soft peaks

White Chocolate Layer:

10.5 ounces white chocolate, broken into pieces (do not use white chocolate chips)

1/4 cup water

1 1/2 cups heavy whipping cream, whipped to soft peaks

Mix crumbs and butter together and press into the bottom of a 9-inch cheesecake pan (not springform).

For the Dark Chocolate Layer, melt the butter and chocolate together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the butter. Using a whisk, whisk in the vanilla extract and egg yolks.  In a separate bowl, beat the egg whites and sugar until stiff peaks form.  Gently fold stiff egg white mixture into the dark chocolate mixture until well combined.  Spread the dark chocolate mixture evenly over the Cookie Layer and refrigerate for 30 minutes.

For the Milk Chocolate Layer, melt the milk chocolate and coffee together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the coffee. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat).  Gently fold whipped cream into the milk chocolate mixture until well combined.  Spread the milk chocolate mixture evenly over Dark Chocolate Layer and refrigerate for 30 minutes.

For the White Chocolate Layer, melt the white chocolate and water together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the water.   In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat).  Gently fold whipped cream into the white chocolate mixture until well combined.  Spread the white chocolate mixture evenly over Milk Chocolate Layer and refrigerate overnight.  To serve, push bottom of the cheesecake pan up and out of the pan and slice.  Store in the refrigerator.

For an easier option, add each layer as described above evenly amongst small bowls or cups for individual servings:

*Or* choose whichever one chocolate you like best and fill individual cups with the one chocolate flavor of your choice.

Sweetie Pies

I've always loved using pie crust to make delicious treats and these are a favorite, for sure!

To begin, prepare your favorite pie crust.  Roll it out in thin strips to cut with a heart cookie cutter:

Add a dollop of seedless raspberry jam to the center of each heart:

Moisten the edge of the heart with water, all around, and cover with another heart cut-out:

Softly press top edge down onto bottom edge, forming a seal, and press sealed edges together with fork tines, all around:

Prick center of each little pie with fork tines and place on a parchment-lined baking sheet.  Bake at 425 degrees for 15 minutes, or until lightly browned:

Remove from oven and cool on a wire rack.  Serve warm or at room temperature:

Sweetie Pies make the perfect little homemade Valentine treat:

Or, you can dust them with powdered sugar:

And keep them on hand for a tasty little snack...

But you better act quick!  They're so yummy that they'll be going..going...

Gone!

Sources:

The Sweetie Pie tag is from my Valentine Tag Collection, available on my website.

The polka-dot food safe tissue paper is from The Container Store.

The tiny heart treat box is from Martha Stewart.

Applesauce Donuts

It's apple harvest time here, which makes me want to spend all day in the kitchen, tinkering away on possible recipes.  These donuts were a recent creation that my family fell in love with right away.  Imagine a cake donut, but tastier, with the added moisture of applesauce and a deliciously spicy flavor.

1 1/4 cups granulated sugar

1 cup unsweetened applesauce

3 Tablespoons sour cream

2 Tablespoons melted butter

2 eggs, well beaten

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

2 teaspoons cinnamon

1/4 teaspoon ground cloves

4 1/4 cups flour

 

Combine sugar, applesauce, sour cream, and butter together in a medium bowl and whisk until smooth.  Whisk in beaten eggs, until all combined.  Add all remaining ingredients, and stir until mixture is completely combined.  (The mixture will be thick).  Cover the bowl with plastic wrap and refrigerate for at least one hour.

Remove dough from refrigerator and turn out onto a really well floured counter.  Roll out dough to 1/2" thick and cut into donut-sized circles, with a hole in the center.  (Since I don't have a donut cutter, I used a circle cookie cutter, and for the center - the bottom of a large pastry decorating tip.)

Fill a saucepan with vegetable oil or shortening and heat over medium-high heat until oil is hot for deep frying.  Cook 1-2 donuts at a time, depending on the size of the pan, turning once the bottoms are deeply golden browned.  Once both sides are browned, remove from oil, and drain on a cooling rack, with paper towels underneath.  Once donuts are slightly cooled, dredge each in the Cinnamon/Sugar coating.  (recipe below).

 

Cinnamon/Sugar Coating

1 cup granulated sugar

1 teaspoon cinnamon

 

Makes approximately 20 donuts.

 

Crepes with Honey Mascarpone & Strawberries

My family loves these crepes served for dessert, but they would also make a spectacular breakfast treat.  The subtle infusion of flavor from the orange zest really makes them special.

 

Crepes:
1 egg
3/4 cup milk
1/2 cup flour
1 tablespoon sugar
1 teaspoon oil
1 teaspoon grated orange zest
pinch of salt
Combine all ingredients in a batter bowl or large measuring cup with a spout for pouring.  Whisk well, until all ingredients are very well combined.  Heat a 6" frying pan to medium-high heat.  Lightly spray (only necessary before the first crepe) the pan with cooking oil and pour in enough batter to make a 6" crepe (about 3 tablespoons of batter).  Tilt pan all around to spread out batter really thin.  Once crepe is browned, (about 15-20 seconds) flip over and lightly brown other side (about 10 seconds).  Remove crepe from pan and set on a piece of parchment paper.  Continue cooking crepes and stacking on top of each other until all the batter is used up.  (You should have about 8 crepes).  Don't worry if the crepes tear or don't look perfect.  Once they're assembled and folded up, no-one will ever notice.

Honey Mascarpone:
8 ounces mascarpone*
1 teaspoon vanilla extract
2 tablespoons honey
Add all ingredients to a small bowl and whisk together until smooth and creamy.  *Mascarpone is a soft Italian cheese, somewhat similar to cream cheese, and is available in most grocery stores (commonly in the dairy, cheese, or deli sections) and specialty Italian markets.

Strawberries:
1 pound of fresh strawberries, rinsed and sliced

Assemble crepes by spreading desired amount of Honey Mascarpone and sprinkling strawberries onto each crepe.  Fold into fourths, dust with powdered sugar (if desired) and enjoy!

Lemon Curd

This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.

2 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup lemon juice (fresh is best)
Zest of one lemon
6 Tbsp. cold butter, cut in pieces

Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.