~Black Marble Crepes, with Fresh Blackberries & White Chocolate Whipped Cream~


Black marble crepes and candelabras! Bring breakfast haunted mansion style, to your Halloween morning, with these beautiful crepes! A few simple tricks and you’ve got a stunning treat!
Happy Halloween!
Serve up with some silver dishes, black candle candelabras, and of course, some “dead” flowers to give it that haunted look!

~Black Marble Crepes, with Fresh Blackberries & White Chocolate Whipped Cream~

Menu:

Black Marble Crepes

Fresh Blackberries

Blackberry preserves

White Chocolate Whipped Cream

Recipe:

Black Marble Crepes:

4 eggs, beaten

3 cups milk

2 cups flour

2 tbsp vegetable oil

1/2 tsp fine salt

1 tsp black food coloring

With a whisk or electric blender, mix together eggs, milk, flour, oil & salt.

Pour half of the mixture into a spouted measuring cup or small pitcher. Add food coloring to remaining batter and blend until smooth. Pour into a separate spouted measuring cup or small pitcher.

Cook according to manufacturers instructions. Browning one side only. Or heat small nonstick skillet.

For marble technique:

Heat crepe pan to medium low heat.

Holding a pitcher in each hand, pour the black and white crepe batter, at the same time in two thick straight lines across the pan. Using the back of a heavy spoon or metal scoop, quickly swirl out batter in a circle pattern, being careful to not over mix. Cook until dry and lightly browned on the bottom. Remove to parchment lined plate. Repeat with remaining batter to make crepes. Layering with sheets of parchment to keep crepes separated.

Serve immediately, with jam, berries and cream.

White Chocolate Whipped Cream:

1 cup heavy cream

1 cup milk

1 box White Chocolate instant pudding mix

In mixer bowl, place milk. Pour pudding mix over milk and beat until thick. Add cream and mix slowly.

When incorporated, beat on high for 6-7 minutes or longer, until light cream is light and hold its shape. Cover and refrigerate until ready to use.

*Crepes can be made ahead and stored in a ziplock, or air tight container and frozen until ready to use.

Electric Crepe Maker, Cucinapro

Available on Amazon, Target, Bed, Bath and Beyond, and Orson Gygi

Recipes by Amy Richardson

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~Dark Chocolate Peanut Butter Chip Cookies~


Cookies! Can I just say I love cookies?!? Dark and cakey chocolate cookies, with creamy peanut butter chips, these cookies completely satisfy my cookie cravings!
See, you can taste it already!!! Yummm!

~Dark Chocolate Peanut Butter Chip Cookies~

1 1/2 cups butter

2 cups sugar

4 eggs

2 tsp vanilla

4 cups flour

1 cup, Dutch processed cocoa

2 tsp baking soda

2 tsp baking powder

1/2 tsp fine salt

1 1/2 cups peanut butter chips

Melt the butter, pour into mixer, and add sugar. Beat on medium for 1-2 minutes. Then let cool for 10 minutes.

Add eggs, and vanilla and best until we’ll blended.

Add cocoa, soda, baking powder, & salt. Lightly mix, add flour and mix until just blended.

Stir in chips.

Scoop, and refrigerate for 20 minutes.

Heat oven to 350

Bake 11-15 minutes.

Makes 2 dozen

Recipe by Amy Richardson

~Pumpkin Spice White Chocolate Popcorn~


My girls LOVE this popcorn! A tasty pumpkin spice treat, Disney’s 1949 Legend of Sleepy Hollow, and you’ve got yourself a perfect Halloween night! 🎃

~Pumpkin Spice White Chocolate Popcorn~

3/4 cup corn, popped and sorted

2 cups sugar

2/3 cup half and half

1 tbsp corn syrup

1/4 tsp salt

1/2 cup white chocolate piece, Ghirardelli or Guitard

1/2 tsp vanilla

Mix together and set aside:

1/4 cup sugar

1 tsp pumpkin pie spice

Line a large baking sheet with foil, set aside.

Place popped corn into a large bowl. Set aside.

In a medium saucepan, whisk together sugar, half and half, corn syrup and salt.

Cook over medium high heat until mixture reaches a thread stage 232 degrees, or using cold water method, while stirring constantly.

Remove from heat and stir in vanilla and white chocolate. Stir until smooth.

Pour over popcorn sprinkle in desired amount of cinnamon mixture as you stir, stirring quickly to coat.

Spread onto prepared sheet to cool, and sprinkle with additional cinnamon mixture if desired.

Makes 8-10 cups

Recipe by Amy Richardson

~Pumpkin Spice Crumb Coffee Cake~


Coffee cake and conference are a must at my house! I thought it might be fun to add a little pumpkin and spice, to give it that autumn twist!

~Pumpkin Spice Crumb Coffee Cake~

Crumb:

1/2 cup flour 

2/3 cup sugar

2/3 cup brown sugar

1/2 cup butter, cut into pieces 

1 tsp pumpkin spice

In a food processor, mix together flour, sugars, and pumpkin spice, slowly add butter and pulse until well blended. Pour into a bowl, and set aside.

Cake:

3 cups flour

1 1/4 cup sugar

3 tsp baking powder

3/4 teaspoon fine sea salt

1/2 cup butter, cut into pieces

1 1/4 cup milk

1/2 cup pumpkin purée 

1 egg

2 tsp vanilla

Heat oven to 350 degrees

Butter 13×9 baking dish

With a food processor, mix flour, sugar, baking powder and salt together. Slowly add butter, and pulse to mix well. Or use a traditional method and cut butter into flour mixture using a pastry blender. Pour into a medium size mixing bowl. 

Whisk together, milk, banana, egg, and vanilla. Stir mixture until just blended. 

Spread about half of cake batter evenly into the bottom of the prepared baking dish. Sprinkle 1 cup of the crumb evenly over the top. Spoon remaining batter over the top. Take a knife and swirl lightly together. Sprinkle the rest of the crumb over the top. And bake for 30-40 minutes or until cake tester comes out clean.

Dress it up with whipped cream for an easy dessert.

Makes 10-12 servings

Recipe by Amy Richardson

~ Vanilla Iced Sweet Apple Cinnamon Scones~


Perfect for a weekend brunch, after school snack, or bedtime treat. These and light, and delicate scones will be a sweet satisfaction!

~ Vanilla Iced Sweet Apple Cinnamon Scones~

Scones:

2 cups of flour

1 tbsp baking powder

1/3 cup sugar

1 1/2 tsp kosher salt

1/2 tsp cinnamon

5 tbsp cold butter, cut into pieces

3/4 cup chopped apple, about 1 large apple

1 cup whole milk or half and half

1 tsp vanilla

1 egg + 1 tsp half and half or milk, whisked together

3 tbsp coarse, or regular sugar

1/2 tsp cinnamon

Preheat oven to 425

Line a baking sheet with parchment paper. Set aside.

Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.

Add cold butter and pulse until crumbly.

Pour flour mixture into a medium sized bowl. Add apples and toss to coat.

Stir vanilla into half and half or milk.

Add to flour mixture and stir lightly until combined.

Turn dough out on to lightly floured surface and knead until it just comes together. Dough will be soft.

Turn out onto board and using a knife or pastry scraper, cut into 8 wedges or into rounds.

Place on baking sheet and brush with egg wash and sprinkles with cinnamon sugar mixture.

Bake for 12-15 minutes or until golden brown. Let cool slightly, then drizzle with icing.

Icing:

1 tbsp butter, melted

1/4 tsp vanilla

1/2 cup confectioners sugar

2-3 tsp milk or half and half

Whisk together all ingredients and drizzle over warm scones.

Makes 8 servings

Recipe by Amy Richardson

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