Ricotta Berry Crepe

Ok, guys. You already know we have a thing for crepes, so why not keep a good thing going? This is obviously my go-to recipe for those weekend mornings when I have a little bit of extra time. But they’re also really versatile. Once the crepes are made you can stuff them with whatever you like. In this case I chose some ricotta and berries, but I’ve also done variations of eggs, ham, and sauteed arugula. Or, one of my husbands’ favorites, steak and eggs.

*Makes 2 servings

  • 2 crepes (The Huffington Post has a great ingredient converter for those times you need more or less than what the recipe calls for)
  • 2 cups of ricotta cheese
  • 4 cups of fresh berries
  • 1/2 cup water
  • 1 tsp cornstarch
  • 1/4 cup slivered almonds

Make the crepes according the recipe above (these can also be made ahead of time and frozen up to 1 month). In a small sauce pan, heat the berries, water and cornstarch over medium heat. Stir every so often until you see a sauce form.  Be sure not to turn all of the berries to mush when stirring. In a small skillet, toast the almonds over medium heat. They only need a couple of minutes, so keep a close eye on them.

Lay the crepe flat on a plate and spoon 1 cup of the ricotta cheese down the middle and 1 cup of the berries. Fold the edges in and flip to put the fold on the bottom.  Top with another cup of the berries and half of the slivered almonds. Do the same for the second crepe. You can get even fancier and sprinkle some confectioner’s sugar on top.

Berry Ricotta Crepe

Happy Eating, XO.

Foodie Fave: Prosciutto, Caramelized Onion and Potato Frittata

You know how sometimes you just scroll around the internet of things and end up on some awesome site? I was doing this is a little while back and ended up on a beautiful foodie site called Two of a Kind. As I was reading about the author, Alison, I realized I had actually worked with her a little while back! #SmallWorld. It’s a pretty cool feeling when you discover another side of someone, this one being a mutual passion – fooood.

So, as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig in!

  • ¾ pound Dutch yellow potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, halved and thinly sliced
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh chives, plus more for garnish
  • 2 tablespoons chopped fresh parsley
  • 6 large eggs
  • 3 slices prosciutto
  • 6 ciliegine (small mozzarella balls), quartered

Fill a small pot with water and add the potatoes, cover and bring to a boil. Reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼” rounds.

Heat olive oil and butter in a 9″ oven-safe fry pan over medium-high heat. Add onions and cook until caramelized, 8-10 minutes. Add the cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low and add the chives and parsley, stirring to combine.

In a large bowl, whisk together eggs and season with salt and pepper. Add eggs to a fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes. Sprinkle prosciutto and ciliegine on top. Move to the broiler for 5-7 minutes or until cheese is melted. Remove from oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.

Prosciutto-Caramelized-Onion-and-Potato-Frittata

Happy Eating, XO.

Cinnamon rolls

Now that we’ve given you a couple of healthy snack options here and here, it’s time to bring back the gooey goodness that are these cinnamon rolls. Everything in moderation, right? Plus, these come with the satisfaction that you made these from scratch. No canned stuff here. Sweetness.

The dough (the usual suspects):

  • 4 cups all-purpose flour
  • 4 tsp dry yeast
  • Pinch of salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 egg

I mean, if you really want to, you can buy a can of cresent rolls and connect them all together to make a sheet of dough. Even though it looks like a lot of steps, it’s just a lot of mixing. Just try it. You can do it!

The filling:

  • 1 tbsp butter, melted
  • ½ cup brown sugar
  • 2 tsp cinnamon

The icing:

  • 1 1/2 cups powdered sugar
  • 1 Tablespoon butter
  • ⅛ teaspoon vanilla
  • 2 Teaspoons hot water

Preheat your oven to 375 degrees. In a mixing bowl, combine 1 3/4 of the flour, all of the yeast, and salt. Then, in a small sauce pan over medium heat, stir the milk, water, melted butter, and sugar. Add the liquid mixture in to the flour mixture and whisk until fully combined. Add the egg and 1/2 cup of flour and continue to whisk together. Gradually add the rest of the flour until you get a dough-y texture. Knead the dough to get out any air pockets, then cover it and let it sit for 20 minutes to rise.

Time to work on the filling. Combine the brown sugar and cinnamon in a bowl. (Whew, that was hard…) When ready, roll out the dough in to a rectangle to about 1/4 inch thick. Spread the melted butter on top, and sprinkle the cinnamon mixture evenly on top, leaving a small border around the edges. Roll the dough tightly from the long end of the rectangle to create a “log”, and pinch the dough along the seam to hold it together. Slice it up in to 1″ thick pieces and lay them flat on a greased baking sheet. Bake them for roughly 20 minutes until they’re golden brown and smelling irresistible.

As for the glaze, whisk together all of the ingredients until you get a smooth, thick consistency and pour on top of the hot rolls.

Cinnamon Rolls

Happy Eating, XO.

Good Ol’ Blueberry Cornbread

Now, I’m not even remotely from the South, but every time I hear the word “cornbread” I feel like I have to say it with a southern accent, accentuating the “oooor”. Weird. I know. But you’re probably sitting there saying it, aren’t you? Not even in your head? Fine. But no matter how you say it, this cornbread is out of this world. And the blueberries in this cornbread have amazing color after baking. Perfect for a ladies brunch. Big hats and all.

I’ve always been a huge fan of cornbread, but too anxious to make it. I thought it was a lot harder than it was. But if it was hard, do you think we’d have it on our blog? Come on now…

  • 1 cup sugar
  • 1 stick of unsalted butter, room temp
  • 2 eggs
  • 1 cup yellow cornmeal (if you’re worried about having a ton of cornmeal left over, just remember, you can use it when making muffins, bread, pasta, etc. to create a nonstick surface)
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Dash of salt
  • 1 1/2 cups milk
  • 3 cups blueberries

Preheat your oven to 375 degrees. In a mixer with the paddle attachment, mix together the sugar, butter, eggs, and cornmeal. In a separate bowl, mix together the powdery items – flour, baking powder, and salt. Take 1/3 of the flour mixture and 1/2 cup of milk and pour it in to the batter. Fully mix together before repeating. (Flour, milk, mix. Flour, milk, mix. Reeeemiixx! Just kidding.) When you’re done mixing, fold in the blueberries. Grease a 15×10 pan with high sides, (or, I used two 7×7 pans) and pour in the gritty mixture. Bake for 50 minutes or until a fork comes out clean (just like cake!).

Blueberry Cornbread

Happy Eating, XO.

Breakfast Crepe Cup

Remember when we told you about our hot apple pie crepes (dessert for breakfast, whaaat?!), well we’re bringing the crepes back. But in a more savory way. We know you’ve seen tons of recipes on Pinterest for breakfasts cups. Hell, we even jumped on the band wagon here. So, why not keep a good thing going? These crepe cups look fancy and are a great way to get all the good breakfast foods in.

  • Crepes (To make the crepes, check out the recipe here. This will make roughly six.)
  • 6 eggs (one egg per crepe)
  • 1 cup of bacon bits
  • 1/4 cup chives
  • 1 tbsp of salt and pepper (a pinch per crepe)
  • 1 box of toothpicks

First, as always, preheat your oven to 350 degrees and make the crepes according to the recipe above. While they’re warm, fold up four corners and spear each corner with a toothpick to hold in place and create the “cup”. When you have them formed, crack the egg in the middle, and sprinkle with bacon, chives, and salt/pepper to taste.

Spray a large cookie sheet with Pam and place each of the cups on it. Bake them for 15-20 minutes.

breakfast crepe

Happy Eating, XO.