Blueberry-Lemon Mascarpone Crepe Cake — Crepe off continues……….

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I want to start off by saying this at one point was an utter disaster.  BUT it got saved.  As in a previous post by my sis, she let you in on that fact we are in the mists of a crepe off and this is round one.  One sis making a savory crepe the other sweet and then the switch.

My attempt at sweet crepes is in cake format.  I’ve been dying to try this lemony layered cake that I found in Martha Stewart some years ago.  As with all new recipes you learn what works and what doesn’t and this recipe diffidently had some issues that may or may not of gotten corrected in the test kitchen before going to print. (if brave try the recipe here.) 

Lets just say at one point lemon curd and crepes were all sliding off a cake stand.  All went into the trash as I talked to my mother who provided encouraging words including…”you know those photos they do a lot to them to make them look good”  and “are you making this for company? don’t worry about it”

Round 2 ( here’s the secret…combine all mascarpone, lemon curd and whip cream together) and I had a pretty good looking crepe that not only was eaten for dessert but breakfast too.

 

Roasted Pumpkin Seed Beer Bread

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Beer + Pumpkin + Bread ….. it just works

Here’s a little easy fall bread recipe for you…I recommend making some yummy ham and cheese melts or simple slicing this bread with some yummy gouda and apple slices.

RECIPE

1 Loaf

2 cups whole wheat flour

1 1/2 cups bread flour

1 TBSP baking powder

Pinch of salt

12 oz pumpkin beer

1 egg

1/3 cup roasted pumpkin seeds

 

Sift together flour, baking powder and salt.  Form a well in the middle of the flour mixture, crack egg in flour well.  Beat egg gradually adding in flour from sides, slowly pour in beer as you mix together flour, egg and beer.

Dough will be very sticky, sprinkle in 1/4 cup pumpkin seeds, knead in seeds.

Shape dough into a loaf on either a coated baking stone or non-stick pan. Top loaf with remaining pumpkin seeds.  Bake at 375 for 50 minutes or until you hear a hollow sound when you knock on the bread.

 

Savory Goat Cheese Apricot Melt

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I’m sorry in my opinion goat cheese is nectar from the gods.  It is always available in my kitchen in a variety of formats.  Here’s the latest!  Taking grilled cheese to the next limit with this goat cheese, apricot and thyme spread. Served this delicious melt with some Acorn Squash Soup.  mmmmmmmhmmmmmm

Recipe

Makes 2 sandwiches

4 slices whole grain bread

3 TBSP butter

6 oz softened goat cheese

1/2 TBSP fresh thyme

2 TBSP chopped dried apricots

1 tsp cracked black pepper

1 1/2 tsp whole milk

 

In a bowl mix together goat cheese, apricots, thyme, black pepper and milk till a smooth paste forms. Divid paste in half, spread one portion of the mixture on one piece of bread, remaining on the second. Top bread & goat cheese paste with remaining slices of bread.

Heat butter in a skillet over med-med high heat.  Let 2/3 of the butter melt and coat the pan.  Ad in sandwiches.  Soak each of the sandwich sides with melted butter.  Toast sandwiches to preferred grilled preference ( some of you love to almost burn it.. I know you do)

Slice and enjoy melty savory sweetness.

 

Inspiration needed…..

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Life forces of late seem to be pushing me into what I’m calling “a Life Rewrite” Needing some tweaks, edits, revisions to get me back on the ultimate life journey.  To help me get some inspiration with this rewrite, I consulted my Instagram account…what do I like to document in my life and share with the world???  The answer turned out not to be to shocking……food and cats.

BUT that did inspire me to look at some foods I don’t spend a lot of time cooking or have wanted to cook more of.  So I raided the cookbook section of my local library.  Libraries have great cookbook collections.  Not sure if you want to try Indian cooking, check out a book, try a few recipes, like it…go buy the book, don’t…. just return it and try another. The only thing from stopping me from checking out almost the entire section….remembering I had to cary these books to my car and then up to my house.

What was I most attracted too?  Grilling and marinades (I’m ready to make my tiny charcoal weber my bitch), Thai cuisine (I have 3 whole ducks in my freezer that seem to be whispering “cook me with peppers and thai spices”) Cuban (stand by for me when I need to get out of a funk), and grilled cheese (I’m ready to have my mind BLOWN AWAY by melted goodness).

Lift your spatula..here’s to my rewrite and maybe just maybe one of these cookbooks changing my life.

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