Peanut Butter and Chocolate Banana Smoothie

I have a confession to make.  I can't stand lunch.  As far as the three meals go...lunch is by far my least favorite.  Unless I'm in the south of France drinking a nice rosé with some oysters on the side - I'm not interested in lunch.  Unfortunately, I don't frequent the Côte d'Azur very often (meaning never) and usually I make a meal out of my daughters grilled cheese or peanut butter and jelly crusts.  Which surprisingly isn't as bad as it sounds but there isn't much nutritional value there.  I need something that is quick, tasty and nutritious.  This little smoothie is a great combination.  It has your good fat, protein, and fruit.  It's quick and delicious...I just might become a lunch person.  Next up, I'll invent a rosé smoothie!  Enjoy and I'm sure your kiddos are going to want some sips of your smoothie too!  

All of the ingredients you need for the smoothie minus the cocoa powder and the ice.  Super easy.  

La Recette:

Ingredients-

1 frozen banana

1/2 cup organic vanilla almond milk

1/2 cup ice

2 tablespoons organic creamy peanut butter

1 tablespoon flax seed meal

1 tablespoon unsweetened cocoa powder

1/2 teaspoon cinnamon

Supplies-

Blender, food processor, or Vitamix

Measuring cups and spoons

Spatula

Directions-

-Combine all ingredients in the Vitamix except for the ice, blend until smooth.

-Next, add in the ice and blend until smooth.  Enjoy!

*Makes one serving.  Double or triple recipe to make more.

**One serving is 375 calories

Poached Egg Crostini with Sriracha Mayonnaise

So this is one of my favorite breakfasts ever.  I'm a huge breakfast fan.  If I had to pick, it is probably my favorite meal and these little scrumptious bites are mouth watering!  They would make a fantastic breakfast or brunch option on Christmas or New Years.  The best thing about these guys is that they are so customizable.  You can build them to taste and add in your favorite items! I happen to really like a bit of bite to my breakfast, so I created a spicy mayo.  If you aren't that into spice, an avocado mayo or roasted red pepper would be delicious.  If you need them to be vegetarian, just take out the salami.  I used cherry tomatoes but any veggie would work really well.  Mason doesn't like tomatoes yet, so I took them off of his crostini.  I'm not sure which veggie he would prefer!?  These little guys are really easy…you just need to practice poaching an egg a few times if you aren't too familiar.  Once you get the hang of it, it's simple.  The trick is creating a whirlpool in the water so that the egg white doesn't feather.  I'll include instructions and two quick video tutorials in the post.  So get your brunch on and try these delicious crostinis!  Enjoy!  

Use a circular cookie cutter and and make the crostini whichever size you prefer.   I am using Udi's white bread for the crostinis and about a 2 -2.5 inch diameter cutter.  

I've combined 3 tablespoons of mayo and 1 tablespoon of Sriracha.

The Sriracha mayo is delicious on the crostini and on a sandwich too!

Toast the crostini and mozzarella cheese until it just starts to brown.

Choose a salami that you really enjoy.

Start to build your crostini.

Include a veggie of your choice.

La Recette:

Ingredients-

4 extra large eggs

4 slices - bread,  I like to use Udi's

4 tablespoons shredded Mozzarella cheese

3 tablespoons mayonnaise

1 tablespoon Sriracha

4 slices salami, thinly sliced

4 cherry tomatoes, thinly sliced

Chives, chopped for garnish

1 tablespoon of kosher salt

1 tablespoon of white wine vinegar

Supplies-

Sauce pan

Small bowl

1 small mixing spoon

1 medium mixing spoon

Large slotted spoon

Chef's knife

Circular cookie cutter

Measuring spoons

Cutting board

Toaster oven

Directions-

-Fill your sauce pan 3/4 full of water.  Bring to a boil.  When it starts to boil add 1 tablespoon of kosher salt and 1 tablespoon of white wine vinegar to the pan.  

-While you are waiting for the water to boil, cut out your round bread circles using your round cutter.  Then place the cut out rounds in a toaster oven or regular oven, and toast until they are light brown.  About 4 minutes.

-Next, put about 1 tablespoon of Mozarella cheese on each crostini and toast until the cheese gets light brown as well, 2-3 minutes.

-While the cheese is melting, mix the mayo and sriracha together in a small bowl.  Slice your salami and tomatoes.  Also, chop the chives.  

-When the cheese is melted, take the crostini out and top with the salami and tomatoes.  Set aside.

-The water should be boiling, so add in the salt and vinegar.  With a mixing spoon, start mixing the boiling water in a circular motion so it looks like a whirlpool.  With the water circling, crack the egg and drop it right in the middle of the whirlpool.  Continue to stir for about 30 seconds and then let the egg cook for about 3 minutes.  

-After 3-4 minutes remove the egg from the water with a slotted spoon, and set the egg (while it's still on the slotted spoon) on a paper towel to drain.  Repeat and change the water once.  Add the salt and vinegar in again if you change the water.  I only change the water if it looks really cloudy.  You can do more than one egg at once, but I like the results when you do one a a time.  

-Once the egg has drained for a minute or two, you can place the egg on the crostini.  Top with the chopped chives.

Here are two quick video tutorials on how to poach an egg.  The key steps are:

1.  Make a whirlpool

2.  Drop the egg in the middle of the whirlpool.

3.  Keep stirring the egg for about 30 seconds after you drop it in.  Cook for about 3 minutes total.

As long as it's still the holiday season, I thought I would include a photo of my most coveted gift this

year -hint to Jake ;)  I'll see if he is reading.  Aren't they stunning?!  They're at Bergdorfs and it's really just wishful thinking at this point…but maybe an anniversary gift in April?  Happy Holidays everyone!  

Pumpkin Doughnuts with Powdered Sugar

I LOVE pumpkin flavor anything and quite honestly, October isn't long enough for me to get my pumpkin fix. So, I eat pumpkin flavored goodies all the way through November as well.  Although after November, I've pretty much had it and move on to peppermint. This recipe is quick, delicious and it definitely won't disappoint.  These doughnuts are baked, not fried.  They are sweet and chewy on the inside and have just the right amount of pumpkin flavor.  Quite simply-I love them.  They are a huge hit with my kids and I make them for Mason when we go apple or pumpkin picking so he can have a fun treat.  They are also egg free as well. Enjoy these yummy pumpkin morsels!

You only need a doughnut pan to make this recipe.  I bought mine a Sur La Table.  Spoon in the batter into the pan, filling each one about three-quaters full.

La Recette:

Ingredients-

Non-stick baking spray

2 cups gluten free baking mix

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon kosher salt

1 1/4 cups whole milk

1/2 cup sour cream

1/2 cup pumpkin purée

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

Confectioner's sugar for dusting

Supplies-

Doughnut baking pan

1 large bowl and 1 medium bowl

Measuring cups and spoons

Mixing spoons

Whisk

Small strainer for dusting the doughnuts with confectioner's sugar

Directions-

-Spray the doughnut pan with non-stick baking spray and pre-heat the oven to 350 degrees.  Make sure the oven rack is positioned in the middle.

-In a medium bowl, mix together the gluten free baking mix, baking powder, cinnamon, nutmeg and salt.  Set aside.

-In a large bowl, whisk together the 1 1/2 cups of sugar, milk, sour cream, pumpkin purée, butter and vanilla making sure everything is incorporated.

-Stir the dry ingredients into the wet ingredients and mix until just combined.  

-Spoon the batter into the baking pan, filling each one about three-quarters full.  Bake for 16-17 minutes until a toothpick comes out clean.  Don't over bake.  

-Let the doughnuts cool for a few minutes and then tap them out onto a cooling rack.  Filling a small strainer with confectioner's sugar, dust the doughnuts to taste.  Enjoy!  

*Make 14-16 doughnuts

*If you keep the doughnuts in a sealed container, the confectioner's sugar will absorb into the doughnut.  Just lightly re-sprinkle or eat as is.  

*Best if eaten within 3-5 days and kept in a sealed container.  

*I like Farmer's Market Organic Pumpkin Purée.  It's non-GMO certified and it comes in a can that is BPA free.  Also, I use Spectrum non-stick canola oil spray.

Raspberry Breakfast Smoothie

This is just a quick post but this smoothie is fantastic and it will tantalize your taste buds!  The orange blossom honey really creates a great blend of flavors.  You should definitely make it for breakfast tomorrow!  My family and I are in Michigan for a vacation, so my posts this week will be brief but this is a great breakfast or snack and it is so refreshing in the hot summer sun.  I think I will be making this a lot for Mason and Gabby after a long day at camp.  I personally think that raspberries are a perfect food.  They are packed full of vitamin C and have a low glycemic index - meaning they won't make your blood sugar spike.  New research studies have even been started to examine the effects of raspberries contributing to the management of obesity and type 2 diabetes...so interesting!  

Anyways, this is a great recipe for your kids to make with you and it's not very messy - just put all of the ingredients in and blend away!  Happy summer everyone!

I recommend using orange blossom honey or a honey infused with a different flavor undertone like lavender or cloves.  You can use regular honey but I love the orange blossom flavor.  This brand is made in New Jersey and I found it at Whole Foods.

La Recette:

Ingredients-
1 1/4 cup frozen raspberries
1/4 cup sugar
1/4 cup orange blossom honey or regular honey or agave nectar if you need to make it vegan
1/2 cup water
1/4 cup orange juice
1 cup plain greek yogurt, or soy yogurt if you have a dairy allergy or need to make it vegan
2 teaspoons vanilla extract
2 1/2 cups ice
*As a variation, try throwing in a banana.

Supplies-
-Measuring cups
-Measuring spoons
-Blender or food processor, or a Vitamix

Directions-
-Place the raspberries, sugar, honey, water, orange juice, yogurt, and vanilla into a blender and blend until smooth.
-Add in the ice and blend again until smooth.
-The raspberry seeds will be in the smoothie and you can strain it if desired.  I kind of like the seeds :)

*Serves ~ 4. 

Cherry Chocolate Granola

Quite simply, this granola is awesome and to answer your first question - no, it's not healthy;)  It's addictively delicious though and it makes a fabulous treat.  And, if you break down the nutrition profile, it's probably much healthier than you think and a better choice than other desserts or snacks.  It's so tasty on ice cream, in yogurt, with milk or just plain.  Another great thing about this granola is that it's vegan and although I use peanut butter, you can easily replace it with sunbutter (a peanut butter alternative made from sunflower seeds) making it nut free as well.  Usually granola contains nuts but instead of using nuts, I replaced them with banana chips to give it that good crunch.  Also, the sour cherries give it the perfect amount of tart sweetness.  Mason and Gabby love this - it makes a great little snack and it can be prepared in less than an hour.  I love easy and delicious!  

Combine the rolled oats, banana chips, dried sour cherries, dark chocolate chunks, cinnamon and salt in a medium sized bowl.

Mix with peanut butter or sunbutter mixture and spread out onto a baking sheet lined with parchment.

Bake at 325 degrees for 25-30 minutes. 

La Recette:

Ingredients-

3 cups gluten free rolled oats (if you don't need GF oats, regular oats work too) - I use Bob's Red Mill

1 cup dark chocolate chunks - I  use the Enjoy Life brand for this recipe

1 cup dried sour cherries

1 cup banana chips - roughly chopped

1/2 cup smooth peanut butter or sunbutter - if you use peanut butter buy unsweetened 

1/4 cup maple syrup

1/4 cup agave nectar

1/4 cup brown sugar

1/4 cup water

1 teaspoon kosher salt

1 teaspoon vanilla

1 teaspoon cinnamon

Supplies-

1 small saucepan

1 medium bowl

1 sheet tray 

Parchment paper

1 spatula

1 wooden spoon

Measuring cups

1 teaspoon

Chef's knife

Directions-

-Pre-heat the oven to 325 degrees.

-In a medium sized bowl, combine the rolled oats, chocolate chunks, sour cherries, banana chips, salt and cinnamon.  Mix well and set aside.

-In a small saucepan combine the peanut butter or sun butter, maple syrup, agave nectar, brown sugar, water and vanilla.  Simmer on medium-high heat for 5-7 minutes, stirring well until everything is combined.

-Place a piece of parchment paper on a sheet tray

-Let the peanut butter/sunbutter mixture cool for 10 minutes.  Mix well and pour it into the rolled oats.  

-Mix the rolled oats really well making sure there are no dry spots and the peanut butter / sunbutter mixture is evenly distributed.

-Dump the rolled oats on the sheet tray and spread out evenly.

-Place the sheet tray on the middle rack in the oven, and bake for 25-30 minutes.  Mix the granola twice in the oven to prevent any pieces from getting too dark.

-Remove from the oven and let the granola cool for about 20 minutes.  Enjoy!

*Serves 4-6.

Marvelous Madeleines

I love these delicious little treats.  They are so light and fluffy and this particular version reminds me of spring, which I am desperately craving right now!  Dipped in a fresh orange juice glaze, they have the perfect amount of sweetness.  Their crisp edges and soft, buttery middle is a combination for a really wonderful cookie.   I love to have them with coffee or tea and my whole family gobbles them up.  Gabby seems to take the most enjoyment from licking off the glaze.  I'll have to talk to her about eating the whole cookie ;)  They are also great to have around when you have guests over.  The dough keeps in the fridge for about three days making it really easy to throw together for company.  Enjoy! 

This is what the dough looks like before it's chilled.  It's not too thin and kind of ribbons well.  

After it's chilled (30-60 minutes), the dough becomes a little thicker, but it shouldn't be too thick.  It should slowly and easily spread into the mold.  I pour a 1/4 cup of cold milk into the dough after it comes out of the refrigerator and mix well.  Then I fill the madeleine tray.  

I use a full tablespoon to fill each mold.

La Recette:

Ingredients-

1 1/2 cups gluten free baking mix

3/4 cup granulated sugar

1 1/2 sticks unsalted butter, melted (I try to buy European style butter)

3 extra large eggs

1 teaspoon vanilla extract

1 tablespoon freshly squeezed orange juice

1/3 cup milk, plus another 1/4 cup after it's taken out of the refrigerator

1 1/2 teaspoons baking powder

Non stick cooking spray - I use a Canola Oil based spray 

For the glaze- 

1 cup confectioners sugar, sifted

4 tablespoons freshly squeezed orange juice

*The glaze is optional.  You could also use melted chocolate, sprinkle confectioners sugar on top, or just enjoy as is.

Directions- 

*You'll need a non-stick Madeleine pan, Williams Sonoma or Sur la Table sell them.  They are around $20.  Minor investment for a delicious reward ;)

-Pre-heat the oven to 425 degrees.

-In a medium sized bowl, combine the eggs, sugar, vanilla extract, and orange juice.  Using a balloon whisk, mix well for 2-3 minutes.  

-In a small bowl, combine the gluten free baking mix and baking powder.  Mix well. 

-Working in batches, and alternating with the milk, mix the gluten free baking mix into the egg and sugar mixture.  *You'll start with the gf mix, then milk, gf mix, milk, and end with gf mix.  Make sure everything is well combined.

-Next, take the warm, melted butter and pour it into the dough.  Mix well until everything is incorporated, smooth and shiny.  

-Put the dough into the refrigerator and chill for 30-60 minutes.  *Madeleines characteristically have a hump on the top and you won't have this if the dough isn't refrigerated.

-Spray your Madeleine pan with non-stick cooking spray.  *I've buttered and gf floured the pan before and I've found that the spray works better.

-Take the dough out of the fridge and mix in 1/4 cup of cold milk.  I use skim but any kind will do.  

-Make sure that it's mixed well and using a tablespoon, fill each mold with one scoop. 

-Bake for 6-7 minutes.  Until the edges are lightly browned and the cookie springs back when touched.

-Remove them from the oven and then remove the cookies from the pan onto a drying rack.  They should release with minimal effort.  

-Once they have cooled, you can dip them in the glaze if you like.  Make sure the sugar is sifted.  Confectioners sugar tends to clump and you want it really smooth.  Add in the orange juice and whisk well for 20-30 seconds.

-I typically dip the hump side into the glaze but either side is fine.  Let any excess drip off and voila - you are done.  Let them dry for about 20 minutes before serving.  

*Makes 30-32 cookies.  Best enjoyed right out of the oven but they keep for about 3-4 days if they are well covered.  When I make them, they are usually gone after 1-2 days :) 

*When you start baking, make sure you put the dough back in the fridge in-between batches.     

Cranberry Basil Blintzes

I recently reconnected with one of my college roommates, Emily Wilson, who works for a fabulous company - Cooking Planit. http://www.cookingplanit.com.

They have an amazing website that makes cooking multiple dishes and planning meals a cinch! I saw these delicious blintzes that Emily created and decided that I had to make them gluten free. The experiment was a success and they were delicious. I just had to substitute the same amount of gluten free baking mix for the amount of flour the recipe called for. These blintzes have an amazing combination of sweet and salty with just the right amount of creaminess. The cranberries are my favorite part of this dish. It gives it the perfect zing of sweetness. This makes an amazing breakfast, lunch or dinner and all of the colors and ingredients compliment the holiday season so well. You'll love this recipe and the Cooking Planit site. Remember, to make it gluten free, just substitute your favorite gluten free baking mix (I make my own but also love Bisquick's gf mix) for the corresponding amount of flour. Cup for cup exactly:)

It's so fun reconnecting with old friends especially when they are great chefs! Thanks Emily!

http://cookingplanit.com/recipe/cranberry-basil-blintzes

Bouillie Froide - Cold Oatmeal

I first came across a version of this recipe when I was in college, doing an internship at a health and fitness club.  Needless to say, it was very popular.  It's a great, easy, and flavor filled summer breakfast.  You prepare it the night before and it makes about six servings.  It is essentially oatmeal that sits in the fridge overnight and it's served cold.  It's simple to make into a vegan dish and it's one of my favorites.  I love oatmeal but in the summer, sometimes it's just too warm outside for a hot breakfast.  This definitely hits the spot.  It's creamy, sweet and you can add any toppings you like.  I also make it with honey or agave nectar which eliminates any processed sugar.  It's a super tasty breakfast to try over these last few days of summer.  Enjoy!   

La Recette:

3 cups Gluten Free Oatmeal - I like Bob's Red Mill quick cooking oats 

4 cups skim or soy milk

2 teaspoons vanilla

1/2 teaspoon cinnamon

1/4 cup agave nectar or honey

-Mix everything together in a large bowl and let it sit in the refrigerator overnight.  Cover it with a lid or plastic wrap.

-For toppings, you can choose whatever you like:  almonds, walnuts, bananas, grapes, strawberries, raspberries, prunes, raisins, cranberries, etc...Gabby suggested swedish fish but I had to put my foot down with that one ;)

Juice - Le Jus

So I received the amazing Breville Juice Fountain Elite from my husband for our anniversary, and I have to say that I am slightly obsessed.  This is an excellent way for me to get my family to ingest more fruits and veggies!  I love it!  The first juice photo is a combination of strawberries, apples and pears I like to call Strawberry Surprise.  The "surprise" being that Mason thinks that he is just drinking strawberry juice.  The last juice photo is my personal favorite.  I call it The Green Dream.  One day Mason and Gabby will love the Green Dream as much as I do.  For now I am happy to have them drink Strawberry Surprise.  I hope you enjoy these recipes and happy juicing!  

Les Recettes:

Strawberry Surprise-
1 pint Strawberries washed
2 pears washed
1 apple washed

-Cut the pears and apples into pieces that fit into your juicer and follow your specific juicer instructions.  The Breville juicer is so easy to use, I literally dump everything in and voila - juice!
-Makes about 20 oz.

The Green Dream-
5 1/2 cups spinach washed
1.5 cups kale washed
1 lemon washed and peeled
4 cups pineapple, skin removed (and you can use the core too!)
1 orange peeled
1 -2 inch piece ginger peeled 
-Again, cut everything into pieces that will fit into your juicer and follow your juicer instructions.  
-Makes 20-25 oz.  
*If you don't have a juicer you can put everything into a blender and food processor and strain it, but having a juicer is much easier.  

Perfect Pancakes

Everyone loves pancakes but these pancakes are especially mouth watering due to a special ingredient, which makes them extra fluffy. These pancakes are a definite crowd pleaser  and super fun to make with your kids. As you can see below, they are Miss Gabrielle and Mr. Mason approved!

La Recette:

1.5 cups gluten free flour (I make my own blend, but gluten free Bisquick is great too)

2 eggs

2 tablespoons unsalted butter (melted)

1/2 cup plain yogurt (I like Fage 2%) or reduced fat sour cream

1.5 cups skim milk

1 teaspoon vanilla

1/4 teaspoon cinnamon

Pinch of kosher salt

1/3 cup mini chocolate chips (I like Ghirardelli)

Whisk the gluten free flour and milk together.  Next add the butter and whisk until combined.  Add the eggs one at a time.  Whisk again until combined.  Add the vanilla, cinnamon and yogurt.  Whisk one final time making sure everything is combined and there are no lumps.  

The batter should have some thickness to it.  It should pour easily but slowly.  You don't want it too thin or too thick.  

Heat a skillet with a teaspoon of canola oil or use the spray, and pour the pancake batter into the hot skillet.  Any size works but I like to make mine about 4 inches in diameter.  Sprinkle the pancakes with chocolate chips and gently push them into the batter - this way they don't burn when you flip the pancakes to cook on the opposite side.  Also, you can ensure each pancakes has the right amount of chocolate chips. 

Cook for about 2-3 minutes per side.  I like to sprinkle a few chocolate chips on top.  Your favorite fruit is also a great topping.  Serve warm and enjoy!

*Makes 16-18 medium sized pancakes.  

*If you have a dairy allergy, replace the skim milk with soy and the yogurt with soy yogurt as well

*If you have an egg allergy, replace the eggs with 1/2 cup of unsweetened applesauce.

*This recipe can also be made using 1.5 cups of regular flour. 

The Fritata Test

 

I am constantly pressing my kids to try new foods.  Sometimes I am successful and other times not, but I thought I would share a picture from one of my successes.  I usually have a back up plan when I introduce something new.  In the picture above, my backups are organic gluten free chicken tenders and fries, which I know my kids will eat but as you can see, my little Mason is eating his Fritata (egg pizza) and bypassing the old standard.  It makes my day when I have a dinner victory!

Breakfast for dinner is a great option and fritatas are 

so tasty and easy to make.  You can basically throw in any ingredients you like and you're good to go.  Below is a recipe for one of my new favorites.

La Recette: 

8 extra large fresh eggs

1 medium sweet potato (cut of sides so that you make a rectangle - then dice)

1/3 cup leeks cut into skinny rings

1/4 cup red onion chopped

1/3 cup shredded mozzarella 

1 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 tablespoon extra virgin olive oil

Pre-heat oven to 350 degrees F.  Heat the olive oil in an oven proof skillet.  Put the potatoes, leeks, and onions, 1/2 teaspoon and a pinch of pepper in the skillet and sauté until tender about 8 minutes.  

Break eggs into a large bowl.  Add 1/2 teaspoon of salt 1/2 teaspoon of pepper and whisk vigorously.  Pour the eggs over the vegetables and cook over medium heat for about 10 minutes.  Sprinkle the cheese over the fritata and transfer skillet to the oven and bake for 12-15 minutes until the fritata is puffed and golden.  

Remove from the oven and let the fritata cool for a few minutes.  Serve immediately and enjoy.  

*Serves 6.

Crêpes avec Crème de Marrons (sweet chestnut cream)

This is by far my favorite breakfast (mon petit déjeuner préféré).  The filling is sweet and rich without being overwhelming and the crêpe is light and buttery.  It's perfect in the winter but delicious all year round and a definite family favorite.  If tree nuts are an issue, almost any fruit filling will work as well.  A sprinkle of powdered sugar and you have a heavenly way to start your day!

La Recette:

Crêpes-
2 eggs  (room temperature)
3/4 cup milk (room temperature)
1/2 cup water
1 cup gluten free flour (I make my own blend but gluten free bisquick is great too)
3 tablespoons melted butter
1 tablespoon sugar

Crème de Marrons-
16 oz. cooked chestnuts in a jar
1.5 cups heavy whipping cream
1 vanilla bean - seeds scraped
1.5 tablespoons cognac
1/2 cup light brown sugar

Place all of the crêpe ingredients in a food processor and blend until combined.  Refrigerate for a least an hour or overnight (I like to make my batter the night before so it's ready to go in the morning).  Heat a non-stick pan and add a small amount of unsalted butter - maybe 1/4 T.  Coat the pan evenly.  Take roughly a 1/8 cup of batter (depending on the pan size) and dump in the center of the pan.  Quickly swirl to spread evenly.  It should be VERY thin.  If there is too much you can dump a little back into the batter bowl.  It takes a few times to get it right but it's easy to get the hang of.  Cook for about a minute/side.  Move to a cutting board and lay flat.  Continue until all of your batter is used.  

In a medium saucepan combine the chestnuts, cream, vanilla bean and seeds, cognac and sugar.  Bring to a boil, quickly turn the heat down and then let it simmer for 10 minutes.  Take out the vanilla bean (save this - you can rinse it out, let it dry and make vanilla sugar).  Combine all the ingredients in a food processor/blender and blend until smooth.  It should be very creamy - a soft frosting like consistency.  

Spread a least 2 tablespoons on your crêpe and fold and half and then half again (small triangle shape).   Sprinkle with a small amount of confectioners sugar.  Enjoy!

*If you have a dairy allergy, use water instead of cream for the filling.  It won't be as "creamy" but still really good.  If you use water add another 1/4 cup of sugar.  Also use earth balance butter in the crêpes and you can substitute water or soy milk for the milk in the crêpes as well.  

*If you can't use chestnuts take 1 cup of your favorite fruit and 1 tablespoon of sugar.  Combine the fruit and sugar in a small saucepan and heat on low until the sugar dissolves and the fruit starts to break down.  Or you can simply sprinkle fresh fruit on top of the crêpes.  

Pain aux bananes

Every time I make this banana bread, it takes me back to my Nana's kitchen. When I would visit her, she would make it for me and the aroma alone conjures up so many memories. I love that I can make a gluten free version for mes petits and it always puts a smile on their faces. This photograph was taken by Joanie Schwarz, à mon avi, the best photographer in the world! I am dedicating this gluten free banana bread to Joanie. From now on, it will be called pain aux bananes de Joanie :) I make it for her in gluten free vegan version. Joanie and Maxine (my friend and cousin) inspired me to start this blog. They are amazing women, Mothers, and friends. They have given me so much support and I will never be able to thank them enough.


La Recette:

2 1/4 cups gluten free flour (I think Bisquick Baking Mix is great.  I use my own custom blend of Sugar & Spice GF flour and hopefully it will be available for purchase soon). 
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1.5 cups sugar
3 ripe bananas (they can be super ripe)
2 eggs (room temperature)
1/4 lb. room temperature UNSALTED butter
1/4 cup low fat sour cream
1 teaspoon vanilla
1.5 cups milk chocolate chips (I like Ghirardelli brand)
1 cup chopped walnuts (optional)

*If you want to make the vegan (Joanie) version substitute the eggs for 3/4 cup of unsweetened apple sauce, I replace the butter with Earth Balance sticks (same amount - 1 stick), and I don't use the sour cream. Also use dark chocolate chips instead of milk chocolate (again, same amount - 1.5 cups).

Pre-heat oven to 350 degrees. Butter and GF flour 1 loaf pan or 4 mini loaf pans.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time and then mix in the vanilla. Add the bananas and sour cream. Mix until combined.
In a separate bowl, combine the GF Flour, baking soda, kosher salt, and cinnamon. Add the chocolate chips and walnuts(optional). Make sure they are coated with the flour mixture. Slowly add the GF flour mixture to the egg mixture.
Pour mixture into the loaf pan(s) and bake for 45-50 minutes in the big loaf pan or 35-40 in the small loaf pans. Bake until the top is lightly browned and a toothpick can come out (almost) clean when inserted in the center.
*Just before placing in the oven, I sprinkle the top with cinnamon and turbinado sugar.
Let the bread cool in the pan(s) for about 15 minutes, then remove the bread and place on a wire cooling rack.
Serve warm or at room temperature.
Enjoy!