Pumpkin mousse crepes with maple sauce

Sweet Crepe recipe:

2 eggs

1/2 cup milk

3/4 cup warm water

2 tbsp melted butter

3 tbsp sugar

1 tsp vanilla extract

1 cup flour

In a bowl whisk eggs together, add in the milk, water and melted butter, mix well. Next mix in the sugar vanilla and flour until fully incorporated. Heat a lightly greased pan on medium low heat. Take 1/4 cup of batter and spread in a circular motion until the bottom of the pan in covered. Let cook until the sides start to come away from the pan, flip and let brown a little. Remove from pan and let cool on plate.

Pumpkin mousse

3/4 cups sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 1/2 cups heavy cream

1 15oz can pumpkin purée

Whip together the sugar, salt, spices and heavy cream. Once it forms high peaks add in the pumpkin purée and fold into the whip cream. 

Maple sauce:

1 cup heavy cream

3 tbsp pure maple syrup

2 tbsp light corn syrup

Whisk all of them together in a pot.

Heat on medium heat until the mix starts to boil, make sure to watch it closely so it doesn't boil over.

Reduce heat to low and let cook down till it's about 1/2 of the original volume of sauce. It will take some time so be patient. Whisk occasionally to make sure the mix doesn't stick to the bottom.Remove from heat, place in a glass bowl or container and let cool down in the fridge. 

Original recipe from: http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Pumpkin mousse crepes with maple sauce 

Crepes

Pumpkin mousse

Maple cream sauce

Crumbled graham crackers

Fill the crepes with pumpkin mousse, fold over and drizzle the maple sauce over the crepes, sprinkle some graham crackers over the crepes and enjoy. 

Lemon Mousse Crepes with Blueberry/Raspberry sauce

Blueberry raspberry sauce

1 cup water

1/2 cup sugar

1 tsp lemon juice

1 tsp vanilla extract

2 tbsp cornstarch mixed with 2 tbsp water

1/2 cup blueberries

1/2 cup raspberries 

In a pot heat water, sugar, lemon juice, vanilla and cornstarch over medium high heat.

Whisk occasionally until the mix starts to bubble and thicken.

Add in the blueberries and raspberries and cook for another 10-12 minutes.

Remove and place into a container to let cool in the fridge

**I doubled the recipe because I like having extra in a jar to use on pancakes or French toast. 

Homemade Lemon curd

3 egg yolks

Zest from 1 lemon

1/4 cup fresh lemon juice

6 tbsp sugar

4 tbsp butter

In a small pot add the egg yolks, lemon zest, lemon juice and sugar.

Heat the mixture over medium heat continuously mixing with a wooden spoon until the mix is thick enough to coat the back of the spoon.

Remove from heat and stir in butter 1 tbsp at a time.

Scoop lemon curd into a container and let cool in the fridge before you use. 

Original recipe from: http://www.scatteredthoughtsofacraftymom.com/2014/01/lemon-curd-recipe.html?m=1

Lemon mousse

1 cup cup lemon curd

2 cup of heavy whipping cream

1/4 cup sugar

2 tsp vanilla

Whip together the heavy cream, sugar and vanilla.

Once it starts to form peaks add in the lemon curd and mix until combined. 

Original recipe from: http://www.bakeify.com/blog/easy-lemon-mousse/

Scoop the lemon mousse into the crepe then pour some blueberry raspberry sauce over the crepes. 

Cream of Carrot Soup

This is another recipe that my dad taught me, sometimes he makes it using broccoli but my favorite it the cream of carrot soup (if you want to make cream of broccoli everything is the same just switch out the 10 carrots for 3 heads of broccoli chopped). 

10 carrots

5 garlic cloves

2 cups milk plus 4 separate cups of milk

4 tbsp butter

1/2 cup flour

3 chicken bullion cubes

1/4 tsp pepper

1/2 tsp salt

Parsley to garnish

Peel and roughly chop the carrots. Steam them for about 15-20 minutes or until you can easily pierce them with a fork. 

In a blender add 2 cups of milk and add in the steamed carrots.

Blend until completely smooth, add in 5 garlic cloves and purée together. Set aside while you make the roux for the soup. 

In a pot melt the butter and cook until it starts to bubble.

Whisk in the flour and let cook for about a minute.

Pouring in a cup of milk at a time, whisk the milk into the roux until smooth, after it starts to thicken pour in another cup continuously whisking so you don't form lumps.

Once you have added all four cups of milk into the pot let it cook on medium high heat until it thickens enough to coat the sides of the pot.

Add in the puréed carrot mix into the milk sauce. 

Add the chicken bullion (I crumbled mine so it would be easier to stir in), pepper and salt.

Stir together and taste, you can add a bit more salt depending on your preference. Let cook for 4 minutes on medium heat occasionally stirring. Serve in a small cup or bowl and garnish with a little parsley, you can add a bit of cheese or top with croutons. 

Creamy Lemon Chicken

This was one of my most favorite dishes that my dad use to make for us growing up, and this was the only kind of lemon chicken I knew of. About a year or two ago he taught my little sister how to make it and then taught me. I love the creamy sauce with the zing of the lemon and if there is any left over it is always better the next day. 

3 boneless chicken breast

2 eggs

1/4 cup milk

1 cup flour

1 tsp salt

1 tsp pepper

Rinse and cut the chicken breast into thin cutlets and set aside (this will make about 9 cutlets) 

Whisk the eggs and milk in a bowl until combined

Mix together the flour, salt and pepper in a separate bowl.

In a pan heat about 3/4 cup of oil on medium heat. 

Dip the chicken cutlet in the egg wash.

Coat the chicken in the flour mixture and fry in the oil. 

Let the chicken brown on both sides then place on a paper towel lined plate.

Finish cooking the rest if the chicken then start in the creamy lemon sauce. 

Creamy lemon sauce:

1 box of linguine 

4 tbsp butter

6 tbsp flour

4 cups milk

2 lemons juiced

2 chicken bullion cube

1/4 tsp pepper

1/2 tsp salt

Cook pasta according to packages.

In a pan melt the butter, whisk in the flour and let cook for about a minute.

Slowly pour in some of the milk and whisk until completely smooth,

pour in the rest of the milk and let cook on medium high heat until it starts to thicken, occasionally whisking to make sure the mixture doesn't stick to the bottom. 

Add in the chicken bullion, the salt, pepper and lemon juice.

Mix together and pour sauce over chicken and pasta. 

Baked Teriyaki Chicken Wings

I found this awesome recipe for Louis's favorite teriyaki chicken wings and I couldn't resist making them since they are baked instead of fried.

4 lbs chicken wings

1 tbsp cornstarch mixed into 1 tbsp water

1 1/3 cups soy sauce

1/3 cup rice wine vinegar

1/2 cup honey

4 cloves garlic minced 

1 tbsp ginger minced

2 tbsp Sriracha 

*An extra tbsp of cornstarch mixed in 2 tbsp water

Preheat oven to 375 degrees.

Place the wings in a casserole dish making sure not to over crowd.

In a bowl mix together the rest of the ingredients. 

Pour the teriyaki mix over the chicken wings and place in the oven for 25 minutes.

Remove from oven and turn over the wings. Place the wings back in the oven for 25 more minute.

Turn the broiler on in your oven and broil for 4 minutes. 

Remove from the oven and place the wings in a bowl.

Pour the left over teriyaki sauce into a pot and mix in the *cornstarch mixture. 

Heat the mixture on medium high heat and let boil for about 5 minutes or until the mix turns thick enough to coat the back of a spoon. 

Pour the mix over the wings and toss to coat.

Place on a plate and sprinkle with some sesame seeds. 

Original recipe from: http://damndelicious.net/2012/07/31/honey-teriyaki-hot-wings/