Mr. Roe's Crepes

Ingredients:
1 1/2 Cups Flour
1 TBsp Sugar
1/2 tsp baking powder
1/2 tsp salt
2 Cups Milk
2 Eggs
1/2 tsp Vanilla
2 TBsp melted butter



Method:
Mix all together. Heat a pan, once the pan is hot pour a very thin layer of the crepe mixture on your pan, then pick up the pan and 'swirl' the batter to create an even thinner layer.
Cook until all bubbles are popped and under side has a few brown spots, then flip. Once cooked layer crepes in a tortilla warmer.
We serve with nutella, strawberries and whip cream.
Notes:
If your milk and eggs are really cold it will make your melted butter harden up again, which was driving dad crazy when he was making them. The directions call for leaving the mixture in the fridge for an hour or so, (likly so the flavors will meld) I don't think I will ever do that because of the butter situation, I might leave the mixture on the counter for a bit before I start to make them, but as of yet I haven't ever done that and they turn out beautifully.

Peanut Butter Cookies

¾ C Crunchy Peanut Butter
½ Stick of Crisco
1 ¼ C Firmly Packed Brown Sugar
3 TBsp Milk
1 TBsp Vanilla
1 Egg
1 ¾ C Flour
¾ tsp Baking Soda
¾ tsp Salt

Preheat oven 375. Cream peanut butter, shortening, brown sugar, milk and vanilla, then add egg and beat until just blended. Combine flour, baking soda, and salt, mix until just blended. Drop rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes until just beginning to brown. Cool a couple of minutes and then move to a wire cooling rack.

after cooled 'ice' with nutella... SO good!

Nutella Cheesecake

are you in for a really, really, really, really, REALLY rich cheese cake? Corbyn decided he wanted this for his birthday cake this year, it was pretty easy to whip up, but it was too rich for all of us. Kase was the only one who was able to pound it!
If you are like me and prefer to watch the video on how she made it go here

Ingredients:
Crust:
1 ¼ cups of Ground Graham Crackers
6 Tbsp of Unsalted Butter, at room temperature
2 Tbsp of Nutella
¼ cup of Granulated Sugar
¼ cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:
2 8oz Blocks of Cream Cheese, softened at room temperature
1 cup of Powder Sugar
1 ½ cups of Nutella
½ tsp of Vanilla Extract
¼ cup of Heavy Cream

For the Topping:
1/2 cup of Heavy Cream
4 oz of MILK chocolate chips
1 tsp of Butter, softened at room temperature

1) In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.
2) Press the mixture in the bottom and one inch up the sides of a 9” springform pan, set it in the fridge.
3) In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.
4) Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.
5) Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight.
6) About an hour before you are ready to serve it, make the ganache.
7) In a small saucepan, add the cream and bring it to a simmer.
8) Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.
9) Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.
10) Place it back in the fridge for about an hour to set a bit.

Tip:

Wipe your knife in between cutting each slice so that all the slices come out nice and neat.

Recipe By: Laura Vitale

NEXT TIME for ME!!!

It would be just as good with Deana's Cheesecake crust, that way I wouldn't have to buy expensive hazelnuts. 

We didn't wait the hour after putting on the ganache, and I like the drip effect it had on the cake. I prefer this cake 'warm' sitting out on the counter for a bit.