My “ I had absolutely nothing in my kitchen “ Orange Biscuits

I really felt like baking today and when I went to check what ingredients I had in my kitchen to work with, I found out i had NOTHING and the things I did have where almost empty! (I could have gone to the supermarket, but let's face it, no one was going to make me change out of my Pjs and head over there)

Even after the scary discovery of an empty kitchen :( I was still committed to create something, even if i ended up with a yield of two servings. 

Here is exactly what I found:

      -       1 cup of Bisquick pancake mix (I’m telling you! I was desperate. School people are going to kill me)

  -       The last bit of a gallon of low fat milk

  -       A lonely orange

       -      Confectioners sugar (Not enough to tickle) , vanilla and cinnamon.

Every recipe I had in mind had butter, eggs or something else I didn’t have. So after making a few mathematical calculations in my head about quantities and proportions, I figured out I could make something I loveeeee: BISCUITS!! (no NO not like KFC, nicer!)

Here is a very easy recipe that can be ready in less than 15 minutes!! Hope you like it, I promise it's really good for an unexpected guest, breakfast, brunch, snack, anything!!!!

This recipe only makes 4 Biscuits, but can definitely be multiplied. They aren't sweet, they taste like your yummy biscuits only with a hint of sugar and orange.

Pre heat oven : 450 F

1 Cup Bisquick mix

¼ Cup + 1 Tablespoon of Low Fat Milk

1 ½ Tablespoon of Confectioners Sugar

A pinch of Cinnamon

I Teaspoon of Vanilla

2 Teaspoons of Orange Zest

Steps:

-       In a bowl, mix all the ingredients until it comes together into a sticky dough.

-       Cut the dough in four and place it on a baking sheet (no oil or butter needed)

-       Bake for 8 to 10 minutes at 450F or until a bit golden on top. Cool on a cooling rack or eat warm from the oven :) 

ALL DONE!!! So easy!!!

Just wanted to share something fun and easy with you today!! Hope you enjoy it :)

EAT AWAY!! 

Crepe Empanadas

Empanadas = Pockets of steamy goodness

If you’ve ever heard of empanadas you probably know that they are made in most Latin American countries (also in Europe) and that everyone has a different family recipe to make them (and if you ask me, all of them are amazing).

Empanadas are stuffed pastries baked or fried. I personally love baked empanadas because the layers and crunchiness of the dough is more palpable and the taste of the filling is lighter. The name comes from “empanar”, meaning to wrap or coat in bread. To make them you fold the dough around some sort of stuffing. The stuffing can consist of a variety of cheeses, meats, vegetables, or even fruits.

Today our recipe is a play on the classic empanada, inspired by a school recipe. We are making French empanadas made out of crepes. If you know how to make crepes, then this won't be hard, if you don't know, the key is practice and patience. 

*** A great thing about this recipe is that your crepes don't have to be perfect because we are cutting a portion out of it ***

Here is the recipe!

I will go step by step and if you have any questions please ask!

STEP 1

Crepes

¾ C Flour

¾ C Water

2/3 C Milk

3 Eggs

2 Tbs Melted clarified butter (you can buy or make it)

¾ tsp Salt

Combine all ingredients in a blender (or by hand) until well incorporated. Let it sit for one hour in the fridge.

- How to make Crepes:

Have at hand:

-Sheet pan with parchment paper

-Crepe pan (I know we don't all have crepe pans so use your omelet pans)

-Clarified butter

-Brush

-Offset spatula

-Ladle

To start, make sure your pan is steaming hot and then brush the butter on the pan.

Ladle enough of the crepe batter to cover the bottom of the pan making circular movements with your hand to make sure it's a thin layer and all is covered.

After a minute or so, little bubbles are going to start forming, turn the crepe and cook on the other side for less than a minute. Flip it out and rest it on the parchment covered sheet pan.

STEP 2

Mornay Sauce Filling

3 Tbs Flour

3 Tbs Butter

1 C Warm milk

1 Pinch of Nutmeg

Salt & White Pepper to taste

½ Pound grated Gruyere cheese

Melt the butter in a saucepan over medium heat. When the butter sizzles, take it off the heat and whisk in the flour all at once. Return to heat and whisk for about a minute to cook off the flour taste.

Add the milk in two additions whisking to incorporate it with the flour/butter mixture.

Keep whisking until it comes to a boil and becomes a very thick sauce (thicker than you would make it for pasta). Season your Béchamel with salt, white pepper and a pinch of nutmeg to taste.

Remove the Béchamel from the stove and let it rest and slightly cool. Add the cheese and mix it in until it melts completely, it should be very thick.

Very thick

Cover it with a piece of parchment paper directly on top of the sauce and with plastic as well. Refrigerate until ready to use.

STEP 3

Assembly

Heat frying oil to 375 degrees

2 Eggs (slightly beaten)

½ C of finely ground bread crumbs

You will also need:

- A round object (of your desired size) to cut the crepes

- Brush

Steps

-   Cut the crepes into smaller rounds

-   Add the filling to half of the crepe leaving some space on the edges

-   Egg wash the edges, close the crepe (empanada shape) and seal very tightly with your fingers.

-   Brush the filled crepe with the egg and cover with breadcrumbs.

-   Continue the above with every one of your crepes.

-   Fry them until golden on both sides.

-   OPTIONAL: The minute you take them out of the fryer, sprinkle with salt.

EAT AWAY!!!
adaptation from Roberta D recipe