Saturday, April 27, 2013

Homemade Doughnuts

Today Gracie and I made doughnuts from scratch. They turned out amazing and we thought we would share them with you. Now, making doughnuts does take awhile but don't let that scare you away. It is actually quite easy. We found the recipe in a book called, "Doughnuts" by Lara Ferroni. She has a bunch of other unique flavors that I am eager to try! You should definitely check out her book here for the recipe. Or there are some great ones online such as this.  

Heres how ours came out...











Wednesday, April 24, 2013

Crêpes Suzette

A few days ago, I made Crêpes Suzette. I will warn you it is not easy. Now I am not saying you shouldn't try it, but it is not a dessert you can whip up in five minutes (unless of course you're Emeril Lagasse). I found the recipe for the sauce in a book called The Food of France. 

To make the crêpes...

You can use any crêpe recipe you want, I used one from a cookbook, but you can find it on the internet it really doesn't matter. Once you have made the batter, before you cook the crêpes, stir in about 2 tablespoons of orange zest, and 1 tablespoon of lemon zest. Once that is done, continue to follow whatever recipe you are using and cook the crêpes as directed. Once the crepes are done, fold them in quarters.





To make the sauce...

What you will need:

-1/2 cup superfine sugar

-1 cup orange juice

-1 tablespoon orange zest
-2 tablespoons brandy

-2 tablespoons Grand Manier

- 1/2 cup unsalted butter

Melt sugar in a large frying pan by tilting the pan to melt the sugar into carmel. Then pour in the orange juice and zest and boil for 2 minutes.



Then add the folded crêpes to the sauce and spoon the sauce over them. Then add the brandy and Grand Manier (don't worry all of the alcohol burns off;) and flambé by lighting the pan with a gas flame or a match (stand back while doing this and keep a damp kitchen towel handy incase of emergency). Add the butter and serve when it is melted. 


Enjoy! 







Sunday, April 14, 2013

Blackened Salmon with Rice

Today on the blog I thought I give you all the recipe I made for dinner which turned out delish! It is a seasoned salmon fillet with white rice, and simple salad. This is a great recipe for kids and adults, and my favorite part is how healthy it is!

Ingredients include

2 cups of instant rice
2 1/2 TBS paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
4 6-ounce salon fillets, skinned
1 lemon
green onions
baby arugula
tomatoes
salt and pepper to taste

1. Preheat the oven to 400 degrees. Cook the rice according to the package directions.

2. Meanwhile, combine the paprika, cayenne, thyme, garlic powder, and some salt.

3. Generously coat all sides of the salmon fillet

4. Heat a large ovenproof skillet over medium-heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for about 6 minutes.

5. Lastly, toss together the arugula, tomates and green onions. Add olive oil, lemon juice, salt and pepper.

6. Finally, plate your salmon on top of the salad and rice on the side. Top your salmon with squirts of lemon juice.

This is great recipe that takes only 20 minutes at most! Enjoy the Blackend Salmon!
xoxo. Gracie





Saturday, April 13, 2013

Breezeblocks by Alt-j

 Yesterday Lili and I made a music video to Breezeblocks by Alt-j (one of our favorite songs). We kind of just played around with cool angles and lighting. It is one of our first music videos, so please bare with us. Hope you enjoy. (We would love to hear what you think, so comment below)

Cupcakes in a Cone


     Hey everyone, today Gracie and I made cupcakes in a cone. It is so easy, but really fun. All you need is a cupcake batter of your choice, cake cones, frosting and a cookie sheet/cupcake pan. (We made confetti cupcake batter, and chocolate frosting)

First lay the cones out on your cookie sheet.




Then, fill up the cones about 3/4 full of your batter.


Follow the directions for whatever cupcake recipe you use. And  your cupcakes should come out like this...

Decorate them however you want, and enjoy!