If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…
1 tsp vanilla
1 pinch salt
½ cup milk
½ cup flour
2 Tbsp butter
Toppings of your choice:
Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!
Vanilla pistachio tilapia…try saying that ten times fast! Or try making it four times like I did just to get this recipe right. I’ve never been more determined with a recipe than I was with this one. This used to be served at one of our favorite restaurants and they replaced it with swordfish. It’s still good but just not the same without the tilapia. So, of course, I tried recreating it so I could still enjoy it along with all of you! I know you’re probably thinking “vanilla with fish?” but the sweetness of the vanilla is played right along with the saltiness of the pistachios. It’s not like you’re eating a vanilla frosting with the fish…that’s just wrong.
Now, the reason it took me four tries with this recipe is because I kept burning the pistachios. You gotta keep a close eye on it, but I promise it’s worth it. God speed!
2 tilapia filets
2 cups pistachios
1 tbsp vanilla extract
1 tbsp olive oil
Salt and pepper
Set your broiler to low and grease a baking sheet. Pat the tilapia dry and lightly brush the olive oil onto both sides. In a food processor or small blender, pulse the pistachios and vanilla extract together in to small bits, almost to a powder. You can also hand crush the pistachios by placing them in a plastic bag and crushing them with a mallet. (We need to get our anger out somehow…). Once combined, roll the tilapia in the pistachio mixture and place on the greased baking sheet. Cook the tilapia on the bottom shelf of your oven for 8 minutes. Turn the broiler off and keep the oven door shut for the next 5 minutes. As I mentioned earlier, keep a careful eye on it though, you don’t want it to burn.
Today’s the day people – it’s officially our birthday! And what better way to celebrate than with champagne? Pink champagne cupcakes that is! If you happen to know us a little, Sonia and I aren’t really the “pink and girly” types, but when you put it with champs and sweets, sign us up! And no need to wait for your girlfriends’ next birthday, these baby cakes are a sure fire hit for any celebration. To get you in the mood, here’s a little montage from the “champs” queen herself, Heather Dubrow from the Real Housewives.
1 box Betty Crocker white cake mix (yeah, yeah, we take the easy route sometimes. Don’t judge us.)
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food coloring
1/2 cup butter
4 cups powdered sugar
1/4 cup champagne
1 tsp of vanilla
4 drops red food coloring (I chose to leave this out of mine because I decorated it with silver spray.)
Preheat the oven to 350 and load up your cupcake tray with paper baking cups. Mix together all of the cupcake ingredients until well blended. Fill each cup about 2/3 full with the batter. Bake according to the instructions on the box (typically about 20 minutes, or until you can poke it with a toothpick and it comes out clean). Let the cupcakes completely cool before icing them (trust me, the frosting will melt right off if you don’t. I hate waiting, I have no patience, but I’ve learned a valuable lesson in waiting for my baked goods to cool down.)
While the cupcakes are baking, you can get started on the frosting. Do the same thing you did with the cupcakes – mix together all of the frosting ingredients. It should be light and fluffy when you’re done. If you want to add some sparkle like I did (every girl deserves some bling on her birthday…) you can buy edible spray and glitter and go to town!
With Christmas quickly approaching, we of course want to give you the traditional sugar cookie recipe! However, I want to warn you: I recently discovered that I’m not cut out for cutting out cookies. Therefore, I’ve dubbed these cookies the ugly sugar cookies. They’re delicious, I just can’t make them look quite like they should. You may have better luck than me, but either way they’re really fun to make!
2/3 cup softened butter
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp milk
1 tsp vanilla
2 cups flour
Whip butter for 30 seconds, then add sugar, baking powder, and salt. Once combined, add in egg, milk and vanilla. Slowly add in flour. Chill dough for 30 minutes (it can be hard to handle if it’s too warm and soft.)
On a floured surface, roll the dough to 1/8 inch thick (ie. thin), and start having some fun with the cookie cutters! (I got my cutters from Williams Sonoma – it comes with three cookie cutters and letters which makes for some interesting DIY messages.) Bake at 375 degrees for about 9-10 minutes or until edges are golden brown. Move to a wire rack and let cool.
Apple pie for breakfast? Sign me up! These cozy apple pie crepes are a must-have for those of us with a sweet-tooth. They’re easy to throw together on a cold morning and make the house smell heavenly.
I got the original crepe recipe from my home girl Betty Crocker, but I put my own spin on the pumpkin crepe. Either works deliciously with the apples.
2 eggs beaten
1 1/2 cups milk
1 cup flour
1 tbsp cooking oil (I actually used vegetable oil and they came out just as great)
1/4 tsp salt
1 tsp vanilla extract
Throw all of them together and mix until it’s a thick liquid-y texture. Bring a 6 inch skillet to medium heat, spray a little Pam and pour a thin layer of the crepe mix in. When the edge of the crepe doesn’t look so liquid-y you can flip it over. Bring each side to a golden brown and you’re done!
For the pumpkin version, add 1/4 cup canned pumpkin, a dash of nutmeg and pumpkin pie spice, and 2 dashes of cinnamon. (I played with how much of each spice to put in so feel free to put your own spin on it.)
Apple pie filling
3-5 granny smith apples, peeled, cored, and cubed into little bite size pieces
3 tablespoons brown sugar (light or dark)
1 tsp cinnamon
Mix it all together and let it sit for 10-20 minutes. (This is pretty important because the first time I made these, I didn’t do this and the apples came out too dry. They need time to soak in the spices and get a little juicy.) Pour the apples in to a skillet on medium heat. Let them sit and get a little brown on the outside. When they’re done, wrap them up in a crepe and serve.
To spruce it up a bit, feel free to add some powdered sugar on top of them. If you want to serve them as a dessert, you could try adding some vanilla ice cream inside the crepe with the hot apples. (I mean, you could do this for breakfast too. No judgement here!)