Monday, June 16, 2014

Swedish Pancakes (Crepes)

This is a family favorite of ours and of my mother's family (who is from Sweden) and makes for a great breakfast or breakfast for dinner treat!

Large batch - makes approximately 20

6 eggs
2 1/2 cups milk
1 1/2 cups flour
2 Tbsp sugar
1 tsp salt

Directions: Beat eggs, sugar, and salt together. Blend in milk and flour alternating between the two until batter is smooth and not lumpy. The batter will be thin. Heat a round pan (preferably non-stick) with butter or margarine until the bottom is covered. Pour in batter in the center of pan and swirl pan with wrist until batter has covered the entire bottom portion of pan. (pour in amount of batter to desired pancake thickness). Let pancake brown on that side. It will start to peel from the edge as it gets ready to be turned over. Flip pancake and brown the other side. You may need to melt a pat of butter on the pan for each pancake so the batter will not stick. These pancakes will look like a crepe when done.

Inside toppings - Butter and sugar are the favorite toppings but additional ones work to your liking: Butter - sugar - lemon juice, nutella, strawberries, raspberries, peaches, whipped cream, any fruit jam, syrup, powdered sugar, or a any combination of the above!

 Small batch - makes approximately 10

3 eggs
1 1/2 cups milk
1 cup flour
1 Tbsp sugar
1/2 tsp salt

Directions: see above for large batch.

Monday, May 5, 2014

The Original Chocolate Chip Cookie Recipe by Guittard

So all of the chocolate chip cookie recipes on our blog are fantastic. I definitely have my go-to recipe. But tonight, I was ready for a different texture. I grabbed my package of semi-sweet Guittard chocolate chips and made this recipe off of the back. They were awesome. The chips were melty and the cookie was the perfect amount of crispy-on-the-outside-but-chewy-on-the-inside. We absolutely loved them. So I will now admit that my other chocolate chip cookie recipe is not the only true and living chocolate chip cookie!  :D Try these, ladies. They are fantastic.


2 1/2 cups unsifted all-purpose flour (I sifted just a bit)
1 tsp baking soda
1 tsp salt
1 cup butter, slightly softened
3/4 cup granulated sugar
3/4 cup brown sugar (i used dark brown sugar)
2 large eggs
1 tsp vanilla
2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt. 
In a large bowl, cream butter, sugar and brown sugar until light & fluffly. 
Beat in eggs and vanilla until smooth. Gradually add dry ingredients until combined. Stir in chips and nuts (optional). 
Drop rounded teaspoonfulls onto cookie sheet. Bake 8-10 minutes or until golden brown. 

Mm mmmm. Good. 

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Monday, April 28, 2014

Ham (or Chicken) Fried Rice (Repost)

Is it 5:00 p.m. and you haven't thought of dinner? Well this is the dish for you. This fried rice was soooo good. And as a meal, it can basically stand on its own. I had some leftover rice and so I made it with that and it was soooo easy!  As soon as I can find the recipe that I adapted this from, I will share the link!

6 Tablespoons Butter, Divided
6 cloves Garlic, Minced
1 teaspoon Lemon Juice
1 whole Medium Onion, Finely Chopped
1 cup Frozen Peas And Carrots
½ cups Diced Ham Or Cooked Chicken
3 whole Eggs Beaten
3 cups Cooked Rice, Chilled
2 Tablespoons Soy Sauce Or More To Taste

Salt And Pepper, to taste


Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

Chop the onions. Measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl. Doing some of the measuring/prep work before you start cooking is crucial.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense garlic taste). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. I made this with leftover rice!!! Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl. Pin It