Gretchen's Lemon and Cardamom Crepes

Gretchen P.

Makes 12 

1 1/2 cups milk
1 cup flour
3/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
1 Tablespoon vanilla
1/2 teaspoon lemon extract
1/4 teaspoon ground cardamom
Butter

Blend all ingredients in a blender. Heat a large non stick skillet/crepe pan over medium-medium low heat. Brush butter on the pan and pour/swirl 1/4 cup batter to cover the bottom of pan. Cook for about 45 seconds, flip and cook the other side for 10-15 seconds.

Our favorite topping/filling: butter and powder/granulated sugar and then roll up.

 Lots of topping combinations: jam, yogurt, sliced bananas, berries, whip cream, nutella, etc. 

Vanilla Buttercream Frosting with Cream Cheese

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Chocolate Cake

Will make about 29 cupcakes

1 3/4 cups, plus 2 T all-purpose flour
2 cups, minus 2 T granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot water

Preheat oven 350 degrees. Spray three 8-inch or four 6-inch cake pans with nonstick spray. Line bottom of each pan with parchment paper, then spray the pans again. Set aside.

In the bowl of an electric mixer sift together the flour cocoa, baking soda, baking powder, and salt. Add sugar and mix with paddle attachment on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, water and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Mix for about 20 seconds.

Pour the batter into the prepared pans and bake for 18-22 minutes.

Cool in the pans for about 3 minutes, then turn them out onto a cooling rack and cool completely.

Wrap in plastic wrap and chill until ready to use.