peanut butter tortillas

Sometimes eating on the go is inevitable. For a quick-t0-make, delightful but filling snack or breakfast, refer to the following equation:

+

=

Yummmm.

If you REALLY want to spice things up, stick some granola or Kashi Go Lean! Almond Flax Crunch (I know. Long name for cereal.) or....

(Why, yes. That is a whole freaking banana.)

I prefer to spread my PB and fold the tortilla in half and stick it on my Mini Griddler, quesadilla style. Makes it last a little longer, and you get to enjoy the

flavors more than a straight-up roll.

And yes. I think tortilla is (has) a flavor.

You're welcome. :)

classic french toast

Mmm... although I don't really recall having tried it before the Jamaican cruise I went on last summer, there's little that beats the creamy deliciousness of french toast.  The Carnival version I tried used a cinnamon-raisin baguette (and oh my goodness was it heavenly!), but I've been known to make this kind on regular grocery-store wheat bread. 


Delightfully Light French Toast
1/4 cup skim milk
1 egg white
1 tsp vanilla
1/2 tsp cinnamon or pumpkin pie spice
2 slices bread

Set bread out the night before to oxidize and dry out. 
In the morning, whisk milk, egg white, vanilla, and spice.  Soak bread slices in mixture.  Lightly grease a nonstick pan.  Plop french toast and cook to a golden color.  Flip.  Enjoy!

(image courtesy of projo)

Feel free to serve with a sprinkling of confectioner's sugar, raspberry or peach compote, or maple syrup.  The best variation I ever had of it was when I used fresh-baked Amish wheat berry bread from the Farmer's Market.  Use whatever bread's available... a homemade baguette, sprouted wheat, etc.  Enjoy!

Chef's Market Tasting Recap!

::UPDATE:: Professional Pictures are up... view post here!

So, as my two readers know (hey Dani and Daddy! haha), last night was my first legit evening immersing myself in the professional wedding world via Chef's Market's Tasting in Goodlettsville.  Specifically for wedding vendors and a few lucky brides, Chef's Market broke out the gruyere macaroni & cheese, mini meatball subs, spare ribs, parmesan crisps, and buttercream-slathered cupcakes. And those were just the items I DIDN'T partake in!

(mini hamburger sliders & crabcakes, and yes i did partake in these)

(a little blurry, but teensy ice cream cones filled with wild rice orzo & quinoa)

(MY PLATE! well, what was left of it... a slider, pineapple, and club med salad)

From what I can recall, this is what I ate (and thought!):

blueberry stilton (yes... blueberries and cheese. weird? no. delicious? you bet!), pesto & sundried tomato savory cheesecake (pretty good), crispy sesame breadsticks (not so great), club med salad (quite tasty but hard to eat out of a tiny square bowl... strawberries, goat cheese, pine nuts, spinach), crabcake (YUMMM), mini slider (YUMMMMMM!!! perfect! not overdone at all, but SO TINY!), savory cone with quinoa (eh), savory cone with wild rice orzo (eh), pink cheese (? never figured the name on that one...), and diet coke (yeah, nothing special there, although they DID pour it for me).

Here's what I remember of what I didn't eat:

chicken tenders with red pepper dip (heard they were good sans the dip), smoked gouda mac & cheese (everyone who loved cheese loved this one!), mini philly cheese steak (didn't see anyone actually try it), santa fe spinach con queso

with homemade chips (apparently a best-seller).

Overall, a wonderful experience, food- and conversation/networking-wise.

I got to see there's an actual Ashley from Ashley's Bride Guide, was complimented on my coat by another notable Nashville planner, and met a couple of amazing vendors from the area.  I look forward to seeing them again (and others!) at the Bridal Brunch and Monday's StudioWed Grand Opening Event!!!

chocolate chip crepes

So, whenever I'm looking for a variation for my breakfast recipes, what do I do? Throw chocolate chips in it. Unsurprisingly, that was the case for my crepes.

Result?  Mmm. I really love that basic crepe recipe. It's just a perfect texture.

Want another way to enjoy?
Freeze it and eat later.

A crepesicle!

Nom nom nom.

raspberry chocolate crepes

Days I get to work from home are so lovely...
Today was my first attempt at completely homemade crepes.  After having Peach & Raspberry Delight(s) at Pancake Pantry, lusting over The Perch in Brentwood, (and a past of Daddy's creme chantilly-filled après-prom crepes), it was something I had to do.

I adapted my base recipe from one found on Glamour's website.

For 3-4 crepes:

1 egg white
a little over 1/2 cup skim milk
1/2 cup whole wheat flour
1/2 teaspoon vanilla extract
1/2 tablespoon sugar
1/8 teaspoon salt

In a nonstick skillet, heat 1 tablespoon of butter over medium heat (or spray with Pam). In a  bowl, whisk or mix egg white, milk, flour, salt, vanilla and sugar--until the batter is smooth and there are no lumps. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan. Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over using a rubber spatula. The backside should be slightly golden brown. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.

The majority of sites I'd visited mentioned having to throw away the first crepe of every batch, but I didn't run into any problems.

To make them Raspberry-Chocolate:

Filling:
1 spoonful Ghiradelli's Ground Chocolate
a teeny-tiny bit of skim milk, just enough to mix with the chocolate to create a paste-like texture

Place chocolate in a small ramekin or finger bowl. Add milk and mix until thick and paste-like.
***If you don't have ground chocolate, you can sweeten some cocoa and use it instead, or for a little more decadent filling, gather 1/4c chocolate chips, melt, and mix with a little milk or heavy cream to make a ganache.

Topping:
1/3 c frozen raspberries
1/2 tsp cornstarch
1 tsp sugar

Heat raspberries in a saucepan on the stove or in a microwave. Smush with a spoon.  Add cornstarch and sugar to thicken to a compote.

Take finished crepes and place on a plate. Smear chocolate along middle of each crepe. Fold sides in. Spoon on raspberry compote. If desired, finish with a dollop of whipped cream and/or a drizzle of chocolate syrup.

ENJOY!

Welcome to Sweetstack's!

Thanks for reading the Sweetstack's Blog! Please feel free to leave a comment or shoot me an email if there's specific content you'd like to read. I hope to keep you entertained and salivating. :)

photo by heatherlynn.nashville