Wednesday, July 22, 2009

Tasty Tuesday

This recipe is just too good! I am addicted to cookbooks, buying them, looking through them... I would love to spend an afternoon in the cooking section of Barnes and Noble, but with three children, that just doesn't happen! Since books can get pricey, I've decided to visit my local library and check out cookbooks for free. Here is one my family simply loves, I had to alter the original recipe, because I didn't have items on hand...

Black Forest Crepes

3 eggs
3/4 C water
1/2 C milk (skim, whole, your choice)
1 C flour
3 tbsp cocoa
2 tbsp sugar
1/8 tsp salt
3 tbsp butter melted

Combine eggs, water and milk in blender for 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Spray 5 to 6 inch skillet (or crepe pan) with cooking spray, heat over medium heat. For each crepe, pour 2-3 tbsp batter into pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges, turn and lightly cook other side.

Filling options: fresh fruit, pie fillings, whipped cream, yogurt, powdered sugar, chocolate syrup.


And then, honestly, I had to find this recipe too!

Peanut Butter Cup Cookies

1/2 C (1 stick) butter, softened
3/4 C sugar
1/3 C peanut butter (creamy or crunchy, your choice)
1 egg
1/2 tsp vanilla
1 & 1/4 C flour
1/2 tsp baking soda
1/4 tsp salt
8-12 REESE'S peanut butter cups, cut into small pieces

Preheat oven to 350. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture, stir by hand. Stir in cut up peanut butter cups gently. Place by scoopfuls onto lightly greased baking sheet (these cookies spread a little, so don't put them too close). Bake for 11-13 minutes.

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