- 1/4 cup all purpose flour
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse kosher salt
Rum Butter Sauce:
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/4 teaspoon coarse kosher salt
- 2 tablespoons unsalted butter
- 1 cup 3/4-inch cubes peeled fresh pineapple
- 1/2 vanilla bean, split lengthwise
- 1/4 teaspoon coarse kosher salt
- 2 tablespoons fresh lime juice
- 1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large)
- 1 cup 3/4-inch cubes peeled pitted mango (from about 1 large)
Combine all ingredients in blender. Blend until smooth. DO AHEAD Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
For Rum Butter Sauce:
Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. Cover and refrigerate.
For Tropical Fruit:
Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
Vanilla Bean Powder
Homemade Vanilla Bean Powder is easy to make and fairly inexpensive with zero waste. It’s a great way to use grade B beans, older beans you have on hand, or beans from a mother jar. Vanilla powder is a bit more concentrated, so 1/2 teaspoon of vanilla powder can be used in place of 1 teaspoon vanilla extract. Cooks Illustrated share a great article on how vanilla powder stands up to vanilla extract, paste, and whole beans. Follow the link and check it out!
Good luck on your vanilla adventures!
-Some prefer to leave the beans out on the counter for several weeks. I prefer to put them in the oven at 150 degrees for one to one and a half hours, they will still be a little pliable coming out of the oven. Let them cool. Once cooled they will become brittle
- Cut the beans up into smaller pieces and grind them up in your coffee grinder.
- Place the powder in an air tight container in a cool dark place and it should last up to a year.
Here's a quick video tutorial:
So why use vanilla bean powder instead of extract? Here are a few reasons:
You don't want to use alcohol - All vanilla extract is minimum 35% alcohol. So if you don't want to consume alcohol, substitute vanilla extract for ground vanilla powder just by using half the quantity of required vanilla extract.
Sensitive baking where moisture changes everything – Macaroon makers know that a small amount of added liquid can make all the difference between success and failure, in these cases ground vanilla powder can add sweetness without adding more moisture.
When final color matters – There are white, artificial extracts on the market, but have your read what is in them? Not good. Real vanilla extract, which of course is always amber, can darken a white frosting or cake. Vanilla powder will add sweetness without working like brown food coloring. If it's ground fine enough, you won't see it in the frosting unless you look closely to see those beautiful vanilla specs.
Dry mix making - If you make your own dried oatmeal packets, pancake mixes, cake mixes or even protein shakes to be made up later, ground vanilla powder is the perfect, dry sweetener to use.
For the Keto or Paleo life - ground vanilla alligns perfectly with Keto and Paleo communities as it is simply ground vanilla beans – and nothing else.
Pancake Topping Ideas
What toppings can you put on pancakes? Well, Isn't the best thing about pancakes the fact that they can be filled or topped with an almost infinite possibility of items?
There are so many different pancake toppings that can be served on pancakes. and that's the beauty of pancakes!
Oh, and did I mention the million different ways you can make pancakes too? My personal favourite are Naturally Gluten Free Banana Pancakes, Buckwheat Crepes or classic French Crepes, super fluffy Blueberry Pancakes and 3 Ingredients Banana Pancakes!
Whether you like fruits, spreads, nut based toppings or go for something healthier, one of these pancakes toppings will be for you!
In this article, I have rounded up my 30 Favourite Toppings for Pancakes separated in four categories:
- Fruit Toppings
For any berry, winter fruit or tropical fruit lover!
- Sauces & Spreads for pancakes
Because there is nothing better than pancakes with jam, sauce or a syrup!
- Healthy Toppings ideas
For when pancakes are life, but we want to feel good after breakfast.
- Nutty Toppings
Nut butter, syrup or caramelised nuts, anyone!?
Which one is your favourite? Let me know which one of those 30 recipes is your favourite pancake toppings ideas!
While I very much enjoy baking, Hubby is the real cook in our family. He went to college for Hotel and Restaurant Management and started working in kitchens when he was 16. While his career path took him away from the food side of management (he ended up with an MBA and working as a banker, and then CFO of his company), he never lost the love of cooking. My hips can tell you that Hubby is a great cook.
As well as Hubby and I, there are a number of recipe contributors to this blog. While I skew “comfort food”, I quickly realized that all my homemade recipes (mmmm cheese, mmmm whipped cream, mmmm chocolate) are not for everyone. That means diversification! You will find comfort food recipes, specific diet recipes (keto, paleo, low carb (mmmm cheese)), and more here on Ann’s Entitled Life.
I hope you enjoy all the recipes listed on Ann’s Entitled Life. From appetizers to entrees from desserts to how-to-preserve, there is a recipe for (nearly) everyone on this page! Just click the photo to be taken to the recipe you are interested in making.
If you have questions, please feel free to comment on the recipe post. You will find many people have added their oven flair to many of these recipes and shared those changes! I can always be reached through my contact me page or by emailing me directly!
● If you enjoyed this page, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce - Recipes
Remembering back to those early days of babyhood I find it hard to believe that my baby is now nearly 8 inches taller than I and I'm struggling with the fact that this new man in my household doesn't need Mommy like he used to. More often than not I'm the one heading to bed earlier in the evening, I'm asking him for help reaching something up high and now I'm the one begging for a hug.
One thing he still needs me for, though, is food. While he may think that he is "cooking" as he heats up his Trader Joe's Frozen Burritos or Mini Pizzas, he truly does appreciate a good, home cooked meal which is not made up of any frozen parts. Not a fan of beef, a Grilled Pork Tenderloin fulfilled his request for the main course of our birthday dinner, with me getting to choose the sides. Returning to his favorite rub and adding my new favorite Watermelon Salad we had dinner set and ready to go.
Dessert, however, was a compromise. Not being a fan of cakes with what he calls "icky" frosting, his dessert request was a simple Vanilla Bean Cheesecake. Easy enough to do, but I struggled with the idea of letting the cheesecake arrive to the table unadorned. Successfully pleasing both of us, 24 mini cheesecakes were prepared as simple, plain Vanilla Bean Cheesecake with a choice of either Grand Marnier Strawberry Sauce or Jamaican Pineapple Rum Sauce completed the picture making us both happy.
With my love of Grand Marnier, the Strawberry Sauce has been a longtime favorite. Discovered years and years ago on the Cooking Light Message Board, we have served this sauce over cheesecakes, ice cream and Strawberry Shortcakes. The thought of finding a better sauce really never entered my mind. until I tried today's Jamaican Pineapple Rum Sauce. Caramelized pineapple is sweetened with brown sugar and then enhanced with a splash (or two. ) of dark rum bringing a taste of the Caribbean to your table. Reminiscent of the old favorite Pineapple Upside Down Cake, this Pineapple Rum Sauce just may become a staple in my fridge!
Happy Birthday to my boy. you have truly made my life better simply by having you in it. Sharing a birthday with you warms my heart and is
a gift I will treasure always. Thanks for still needing me!
Vanilla Bean Cheesecake
The perfect base for any sauce.
Printer Friendly Recipe
2 cups ground cookie crumbs (or Graham Cracker crumbs) - We used 1 package of TJ's Bistro Biscuits ----->
1/4 cup unsalted butter, melted
2 Tbs brown sugar
3 8-oz pkgs cream cheese (many times I use lower fat cream cheese with great success)
3/4 cup sugar
1 vanilla bean
1/2 tsp vanilla extract
2 egg yolks
Preheat oven to 325º. In a small bowl combine the cookie crumbs and brown sugar. Toss with the melted butter and place about 2 Tbs of the crumb mixture into the bottom of each cup of a miniature cheesecake pan. (I have found that the bottom of a kids medicine measuring cup works wonderfully for pressing down the crumbs.). You will most likely have extra crumbs.
In the bowl of a stand mixer, beat the room temperature cream cheese and sugar until fluffy. Scrape down the sides of the bowl. Cut the vanilla bean in half and scrape the seeds into the cream cheese/sugar mixture. Add the eggs and egg yolks one at a time, scraping down the sides of the bowl once or twice in the process. Add the vanilla extract and mix for another few seconds until mixed in.
Fill each cup about 2/3 full with the cream cheese mixture and place the pan in the oven. Bake until cakes are puffed, about 17 minutes.
Note: We had enough crumbs and filling for another small (5-inch) cheesecake.
Remove cheesecakes from oven and place on a wire rack to cool. When room temperature, place the pan in the refrigerator and chill for a couple of hours.
When ready to serve, remove cheesecake pans from the fridge, unmold the cheesecakes and place on a serving platter. Top with Sauce and serve!
Grand Marnier Strawberry Sauce
Grace - CLBB
Fragrant vanilla is combined with floral Grand Marnier to bring the best out of these berries!
3-1/2 cups quartered, ripe strawberries, divided
1/3 cup sugar
1/3 cup fresh squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
"some" Grand Marnier (1-3 Tbs or so, depending on your taste. )
Combine 1 cup of the quartered strawberries, sugar, orange juice, vanilla, and lemon juice in a bowl. Give it a good mash with a potato masher to get your desired consistency. Add the remaining 2-1/2 cups strawberry quarters and Grand Marnier, mixing to combine. Cover and chill for at least 2 hours before serving.
THE #1 COPYCAT RECIPES WEBSITE
By making a few tweaks to basic pancake batter, including adding a little cake flour to the mix, typical flapjacks are deliciously converted into ritzy, flat red velvet cakes just like those offered for a limited time at the world's largest pancake chain.
But the recipe would not be complete without a sweet clone for the cream cheese icing that's drizzled over the top, so that's included here as well.
Cooking these pancakes on a griddle pan set over medium/low heat seems to work the best. Just be sure to give your pan plenty of time to heat up and only add the nonstick spray once.
I've copied a ton of items from IHOP. See if I hacked your favorites here.
Menu Description: “Four buttermilk pancakes layered with vanilla sauce and dulce de leche caramel sauce. Crowned with whipped topping.”
Re-creating this pancake version of Mexico’s mucho moist tres leches cake boils down to mastering two easy sauces: dulce de leche caramel and a vanilla sauce.
For the dulce de leche we’ll use a can of sweetened condensed milk, as do many traditional recipes. But I found that undiluted condensed milk produced caramel with an unpleasant canned-milk aftertaste. To improve the flavor, I first combined the condensed milk with whole milk, then cooked it down in a water bath the same way. The caramel sitting in the bottom of the pan was smooth and creamy, it tasted much better, and the process was as simple as it gets.
Turning to the vanilla sauce, I expected a basic formula at IHOP flavored with just vanilla extract, but I was pleasantly surprised to see real vanilla bean seeds in there. I excitedly added the seeds of a whole vanilla bean to our clone, in addition to the vanilla extract. But that’s not all the flavor we need for a match. I taste some butterscotch in there as well, so I’m including a little butterscotch flavoring in the final formula. If butterscotch isn’t your thing, feel free to replace that flavoring with an equal amount of vanilla extract.
Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce - Recipes
Since she was a little girl, Liv had had a penchant for all things sweet, but it wasn't until I caught her in the pantry with her fingers in my sugar jar that I understood just how much. How many people do you know who when asked the question "What is your favorite food?" answer, "Sugar!"
We have a constant battle to put healthy foods into her growing, dancers body and usually make some sort of healthy compromises. Things like whole grain pancakes for breakfast with extra syrup, a banana for a snack followed by a small sweet treat, finish your vegetables for dinner dinner before that much anticipated dessert, etc. Strawberry Crepes for breakfast was no different.
While perusing other cooking blogs (which my husband is saying I'm doing way too much of lately!) I discovered this sweet, strawberry recipe. The crepes were a special birthday breakfast for the author of For the Love of Cooking's son and seemed to be met with equal enthusiasm. Knowing my Olivia's love for strawberries and sweetness, these looked to be something she would love, and we were definitely not disappointed!
adapted from For the Love of Cooking
1⅓ cups non-fat milk
1 Tbs melted butter
½ tsp vanilla extract
1 cup all purpose flour
1 Tbs sugar
½ tsp salt
1 cup diced/sliced strawberries
1 Tbs sugar (optional) depending on sweetness of berries
Powdered sugar for dusting (showering!) rolled crepes
Combine the diced strawberries and the sugar if using.
Combine the first seven ingredients in a large bowl (eggs through salt) whisk thoroughly to mix, making sure there are no lumps in the batter.
Heat a small non stick skillet over medium heat and spray with cooking spray. Using a small ladle, pour 3-4 tablespoons of the batter into the hot pan. Tilt the pan so that the batter spreads evenly over the bottom. Cook for 30 seconds to 1 minute per side, then carefully flip the crepe and cook for another 30 seconds to one minute.
Remove the cooked crepe and place on plate. Spoon 3 Tablespoons of the strawberry mixture down the center of the crepe and roll. Dust with sugar or alternatively spoon sauce over the crepe and serve! These will be best served directly after rolling.
Make it a brunch buffet
One of the best parts about crepes is how each person can customize their own. Since it is all about the fillings, you can cater to all sorts of dietary preferences. Just lay out a variety of fillings and everyone can dress up their crepes to their own desires.
The crepes themselves can be made from all kinds of flours. I like using partially whole wheat or even oat flour since they are rich in nutrients, but you’ll find lot of ideas from these other recipes. And once you have your base, it’s time to get creative.
It’s especially amazing to incorporate fresh, seasonal produce into your crepes. Whether you are going for a sweet spread with lots of fresh fruit, or more savory choices with cheese and vegetables, pick up some of whatever is available at the farmer’s market.
Stick with the classics like cheese and mushrooms, or get creative with some of these great ideas. Either way, you are sure to have a winning spread that everyone will want to copy. Don’t forget to check out my Mango and Ricotta Crepes post for ideas on preparing the pancakes ahead of time to make everything easier.
Instructions for cooking with alcohol
When cooking with alcohol, there are some precautions to take, as alcohol vapors may catch fire.
Never pour these straight from the bottle into the pan. Instead, measure the desired quantity before cooking, and add it once the pan has been removed from direct heat.
When you return the pan to the stovetop, the sauce may still produce small flames, but it should be safe. Spirits like brandy and rum are especially prone to ignite, in comparison to fortified wines. If you want to confirm that all flammable liquor has burned off, use a long-handled lighter to encourage any remaining fumes to ignite. Sometimes there won’t be flames at all, and that’s okay, as the alcohol is still evaporating as the sauce cooks.
Here are some classic recipes to experiment with that use common fortified wines and spirits.
- 4 Crepes
- Bananas Foster
(see instructions below but use ingredients from Brennan’s recipe)
- 1 lemon, juiced
- 1 carton Blue Bell Homemade Vanilla ice cream
Prepare crepes and fold in quarters. Arrange 1 folded crepe on each of 4 dessert plates.
Slice bananas on the diagonal into ¼-inch wide slices. Place in Ziploc bag and squeeze lemon juice over slices. Seal bag and gently toss to coat bananas. This will help keep them fresh-looking, which makes a nice contrast to the dark rum sauce.
Prepare sauce as in the Brennan’s recipe. Add lemon soaked banana slices and discard excess lemon juice. Complete recipe through lighting the rum.
Place one scoop of ice cream on top of folded crepe.
Divide bananas and sauce into four servings and arrange over the folded crepes and ice cream.