Pudding Chocolate Chip Pound Cake

If you have been the following the Little Kitchen this week, I have been on quite the crepe kick.  I am just  completely convinced it is one of the most versatile recipes and the sweet and savory options are endless! However, if you are not so interested in going on a crepe quest, I am now returning with some of my favorite recipes; however, I cannot promise you won't see a few more crepes pop up every now and then.  Once again, my picture does nothing to convey the wonderfulness and deliciousness of this cake! Try it once though and I bet it will become a go to cake for you just as it is for me.  Because it is made with pudding, it is one of the most moist cakes I have ever baked myself.  It will take you approximately 10 minutes to assemble and just a few ingredients, which gives it the Little Kitchen stamp of approval.  Enjoy!  

Pudding Chocolate Chip Pound Cake

Ingredients
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant chocolate pudding
4 eggs
1 1/2 cups water
1/2 cup vegetable oil
6 ounces chocolate chips (I prefer semi-sweet but I have used milk chocolate)
Step by Step
1.  Preheat oven to 325 degrees
2.  Mix first three dry ingredients.
3.  Add eggs, water and oil.
4.  Beat well.
5.  Spray bundt pan with nonstick cooking spray.
6.  Fill bundt pan with batter and bake for 1 hour.
7.  Additional Option: Serve with a dollop of whip cream .

Happy Anniversary Crepes...Crepes Marnier and The Crepe Bar

My obsession with crepes continues... This time, as the centerpiece for my parent's 35th anniversary celebration. Family came over for a "make your own crepe bar" and my debut of "Crepes Marnier," a recipe I had been dying to try ever since it arrived in the box with my Berndes crepe pan that I bought. I have to say they were all scrumptious and one of the honorees, my mother, decided the Crepes Marnier was her favorite. As I have mentioned before, you could definitely make any kind of crepe in a non skillet pan, but I have to say I find a professional crepe pan to be magical. Perfectly even heat, for perfectly even crepes... The orange crepe batter was wonderful with a light hint of orange from the zest. I prefer to leave them on the heat just long enough to be lightly crispy. Enjoy!

Crepes Marnier
Adapted from the Berndes Pan Company
Makes 12 thin crepes or 6 thick crepes
Recipe Notes
If you are making this for a group, I suggest making the batter and sauce ahead of time.  You will notice that you have to make the batter at least an hour ahead and preparation is super easy if these two components are ready to go.  
Ingredients- Batter
1 cup all purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup milk
1/4 cup freshly squeezed orange juice
3 large eggs
zest of one orange
Ingredients- Filling
4 tablespoons unsalted butter
1/4 cup orange marmalade
Juice of one orange
1/4 cup granulated sugar
8 tablespoons Gran Marnier liqueur
Step by Step- Batter
1.  Combine flour, salt, orange zest and sugar in a blender and blend until creamy.
2.  Add the eggs one at a time to the blender.
3.  Add the mild and orange juice slowly until the mixture is incorporated well.
4.  Mix for an additional 30 seconds.
5.  Refrigerate for one hour before making.
Step by Step- Filling

1.  Melt the butter in a medium saute pan and add the marmalade, orange juice and sugar.
2.  Cook over low heat until sugar is completely dissolved.
Step by Step for Crepes
1.  Prepare crepe batter with the same instructions as Basic Crepe Batter.
2.  When crepe is lightly browned on both sides, add 2 Tablespoons of the orange filling and spread evenly over the crepe while still in the pan.
3.  Slide crepe onto plate and fold into the shape of a slice of pie.  Pour 1-2 tablespoons of Gran Marnier over the crepe and serve.

Peanut Butter, Syrup & Banana Crepe

Here's my thousandth reason for loving crepes... seeing the combinations others come up with.  I personally would have never been drawn to a crepe with syrup, but I am aware it is a favorite ingredient of lots of people.  My friend Jennifer came up with this combination and I will say it was quite delicious.  If syrup is something that tickles your fancy, this might be the crepe for you!  We used crunchy peanut butter, which gave it a nice texture.  Enjoy!

Chocolate and Strawberry Crepes

Another classic crepe that couldn't be easier... Strawberry & Nutella.  If you have any interest in chocolate covered strawberries, I am going to go ahead and bet you will be a huge fan of this crepe.  Imagine a warm chocolate covered strawberry wrapped in a slightly sweet and crispy thin pancake.... yum.  Go ahead, give it a try!

Crepes & Lox

My friend Kate (better known as Tejeda) came over to do some more crepe experimentation.  Crepes with smoked salmon and cream cheese is one we both enjoy so we decided to see what we could do.  The results were delicious.

There is really no recipe to these as you should use each ingredient to your liking.

Smoked Salmon Crepe with Cream Cheese & Capers
Ingredients
basic crepe batter
smoked salmon
cream cheese
capers
thinly sliced red onion (optional)

Loved your crepe wools! Come back for more fun in the Little Kitchen!

Ham & Chedda... Never been Betta

If I could bring a ham and cheese crepe to every sinlge one of you right now... I would.   Writing about this delicious concoction just doesn't do it justice.  The melted cheddar with thinly slice ham wrapped in a slightly crispy crepe is perfection.  Come on, I dare you to try one!  All you need is basic crepe batter , shredded cheddar cheese and thinly sliced ham.  Once the crepe is cooked on both sides, add ham and cheddar to the crepe while still on the heat.  When the cheddar is slightly melted, fold crepe and serve immediately.