Coconut Crepes

I just recently a recipe for crepes (see here), but the other day I was feeling creative and decided to jazz them up a bit!

You will need:
1 cup flour
1 tbsp. sugar
1/4 tsp. salt
1  1/3 cup milk
1 tsp. vanilla
1 tsp. imitation coconut extract
3 eggs
3 tbsp. of melted coconut oil (Melted butter will work fine)
Additional sugar for sprinkling.

To start:
1. In a small bowl, mix together the flour, sugar, and salt.
2. Pour the milk into a medium sized measuring bowl. You'll want to let the milk sit out for about 10-15 minutes before adding oil. Add the coconut, vanilla, eggs, and oil and whisk with a fork. When hot oil comes into contact with cold milk, the oil thickens and ruins the consistency of the mixture.
3. Pour the dry ingredients in with the wet and whisk until there are no lumps.
4. Grease a small frying pan and turn your stove to medium heat.
5. Once the pan is heated, pour about a 1/4 cup of the batter into the pan. Tilt the pan until the batter is spread over the whole pan.
6. Let it cook until you can see it solidifying and the edges are slightly brown. Sprinkle some sugar over the surface of crepe then, using a spatula, flip the crepe. Sprinkle more sugar on the other side.
7. Once the crepe is fully cooked on both sides (it should look a lot like a flour tortilla), flip it once more to make sure the sugar melts on both sides.

These coconut crepes are absolutely heaven! They don't even need any toppings because they are already so sweet! Not a fan of coconut? Not a problem! You can use whatever kind of flavouring you like! Almond, coconut, or strawberry extract can all be found on the baking aisle, among other flavours. I hope you found this recipe helpful and enjoy your crepes!

Happy cooking!

Cinnamon Raisin Bread

Hello! I'm so excited about this new raisin bread recipe! I've made it three times already this week. Its so sweet and has a warm taste. I've gifted it a few times and have gotten great responses! It's a fairly simple recipe and I hope you enjoy it!

You will need:

1/2 cup applesauce
1/3 cup oil (or melted butter)
1 cup sugar
1 egg
1 tsp. of cinnamon
1 tsp. of baking soda
1  1/2 tsp. vanilla
a pinch of salt
1  1/2 cup flour
1/3 cup of raisins
OPTIONAL: Cinnamon sugar for sprinkling.


To start:

1. Preheat your oven to 350 degrees F.
2. Mix the brown sugar, applesauce, egg, and oil together on low speed.
3. Next, blend in the cinnamon, vanilla, salt, and baking soda. Use a rubber spatula to smooth out any clumps that might form.
4. On medium speed, blend in the flour.
5. Mix in the raisins on low/medium speed.
6. Grease a loaf pan. OPTIONAL: Sprinkle cinnamon sugar on the sides and bottom of the loaf before pouring the batter. Once batter is poured, sprinkle cinnamon sugar on top as well.
7. Bake for 35-40 minutes.

Happy Baking!

Vanilla extract or imitation?

So what's the difference between imitation vanilla and vanilla extract? About three dollars. I was at the store one day and the little bottle of vanilla extract was $4! I saw a much larger bottle of imitation vanilla for about $1.50, so naturally, I bought both. I tried each of them in some sugar cookies and found that I preferred the imitation! It was sweeter and had a lovelier aroma. I also tend to put more vanilla than recipes call for, so having such a big bottle for such a reasonable price made me feel better about that habit. Unless you just can't live without pure vanilla extract, I recommend imitation vanilla 100%.

Happy cooking!

Fantastic Fondant

Whenever I'm making cupcakes, (which I do quite often) I like to use fondant to fancy 'em up! Sometimes it's hard to make frosting look nice, but you can't go wrong with this recipe!

You will need:
1. 1 cup light corn syrup
2. 1 cup shortening
3. 1/2 tsp. salt
4. 1 tsp. clear vanilla extract
5. 2 pounds of confectioners sugar
OPTIONAL: Food colouring

To start:
1. In a large bowl, mix together the corn syrup and shortening using an electric mixer.
2. Next, mix in the vanilla and salt.
3. Now, gradually knead in the confectioners sugar.
NOTE: Don't use a mixer for step #3. It will get too thick and stuck in the mixer.
4. If desired, add a few drops of food colouring and knead.
5. Put the fondant away in the fridge for about 25 minutes before using.

To use:
1. On a clean surface, sprinkle confectioners sugar and roll out your fondant.
2. If your using it for a cake, cut the fondant to fit your cake and smooth it out around the edges.
3. For cupcakes, find a cup that fits your cupcakes and use it to cut out circles. Spread a thin layer of frosting on the cupcakes for the fondant to adhere to.
4. You can use leftover fondant to make shapes using small cookie cutters.

I hope you found this recipe helpful for the next time you make a cake or cupcakes! Happy Cooking!