Thin Pancakes That Taste Like Waffle Cones

I’m talking about crepes!!! Last night my friend Alex came over to workout. After working out we decided to make ham and cheese crepes for dinner. Since Alex is French she’s a pro at making crepes and I was so excited to learn!

Ham and Cheese Crepes:

2 cups Milk
6 Eggs
5 1/2 Tbsp Butter (melted)
1/4 cup Sugar
1/3 cup Oil (not olive)
2 tsp Vanilla extract
1 3/4 cups Flour
Ham (I used 2 slices per crepe)
Cheese (we used provolone, and used 3 slices per crepe)

*Powdered sugar or syrup if you prefer for topping*

* Caution! Read the measurements carefully and correctly! Out first batch of batter was wasted by mixing up the oil and flour measurements 😳 oops!

In a blender mix 1/2 of the milk (1 cup) and the eggs. Then add the melted butter, sugar, and then the oil blending after each addition. Add the vanilla extract with the last of the milk and add to the blender. Slowly add the flour a little at a time until fully incorporated.

Turn stove to level 2 or 3 (I have a gas stove which is usually hotter so adjust as needed) and butter the pan. Pour in enough batter to fill the bottom of the pan, circle it around to make sure it is evenly covered.

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Let the crepe cook for about a minute and a half. Once the liquid of the crepe has cooked, circle the pan to loosen the crepe, when the crepe easily slides around the pan it is time to flip! Bring the crepe a little past the edge of the pan and flip it! *If your crepe folds in on itself use a spatula to gently try to unfold it, sometimes reflipping it helps*. Don’t worry if the first side isn’t quite golden enough, you can always flip it back over after the second side.

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Once the second side is nice and golden, transfer to a plate (or flip back to the first side if needed).

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Add the ham and cheese, then roll up the crepe, we heated ours in the microwave a bit to melt the cheese because our crepes were all cooled by the time we finished with the batter, and topped them with powdered sugar! Voila!!!

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My first flip was perfect, which was really exciting!! I’m totally a natural at crepe making! I can’t wait to try out different crepe recipes!

Have you ever made crepes? Any yummy filling ides for me?

– K

A Pinteresting Event Part 2

Part 1 of this post was all about the decor! Part 2 is all about what I learned from guest speaker Tony Tate about Pinterest from a business standpoint.

First of all Pinterest is all about what you love and why you love it! It’s not for commercializing. Here are some reasons why businesses use or should use (if you aren’t already) Pinterest.
* Help build your business fast
* Use it as a visual display
* Increase your business audience
* Pinterest users buy things!

You should always be aware of who your follows are and who is following them. Tony used the example of Justin Timberlake because he is such a big celebrity and everyone listens to his music, everyone follows him on twitter and what not, so they feel like they know him. The more you connect with your followers the more they feel like they know you. The more they trust you and your brand.

To help you reach a wider audience the best time to pin is from 2 – 4 P.M. in the afternoon and from 8 P.M. – 1 A.M. in the evening. If you are already on Pinterest think about what you are pinning or have already pinned? Do you need to delete or clean out any of your current boards? Make sure your pins are relevant to you business and to each specific board.

Following your competition is encouraged! See what brands they are pinning. Photographers be cautious, make sure followers don’t use your images for their own profit. It is okay to use watermarks on your images. See what your followers like the most, know what has been repinned and liked the most.

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My Pinterest is a personal account so I mostly pin food and special event ideas!

What do you pin the most?

-K

A Pinteresting Event Part 1

The Association of Bridal Consultants July meeting was all about Pinterest! Who doesn’t love Pinterest?!?! The event was held at the Grand Bohemian in Celebration which is a beautiful venue! The speaker Tony Tate educated us on Pinterest from a business standpoint. The ballroom was set up with different table designs inspired by different Pinterest boards.

The themes were:
Pretty in Pink

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Country Couture

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City Chic

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The Hamptons

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Trending in Texas

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And last but not least, the table we chose to sit at……….
50 Shades of Purple

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Definitely can’t forget the desert table!!!!

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The vendors for this event did a great job! Floral design was by Bluegrass Chic, linens were provided by Over The Top, invitations from The Invitation Lounge, chargers from A Chair Affair, and deserts from Two Sweet Chick’s Deserts!

While I’m not a pink and glitter loving girl (I don’t hate them, but I don’t LOVE them), the pretty in pink table totally had me in love with the combination here! I don’t know if I’d ever choose it for myself but it reminded me of something my sister would have, so I’ll keep this in mind for her.

It’s so hard to choose a favourite table but I think I have to go with the 50 Shades of Purple! I love the whole ombré concept and hydrangeas are one of my favourite flowers! I really liked the menu cards, the back was all paisley! Better yet the favors on each table were infused sugars! The 50 Shades of Purple table had lavender sugar which was absolutely perfect for me, one of my favourite teas is lavender earl grey tea from a shop in NYC so I got excited to use this sugar to make some at home!

Stay tuned for part 2 which will include all of the information I learned!

Which table design was your favourite?

-K

Oatmeal Breakfast Smoothie

I’m a college student, I don’t like waking up in the morning (with the occasional exception), if I could sleep in everyday I would! Naturally because of this I don’t set my alarm any earlier than needed to get ready for the day. Breakfast is the most important meal of the day, and while I’m always on the run in the morning , I went off in search for quick and easy breakfast options. For a while my roommate Maria and I made breakfast muffins. Recently I have been making breakfast smoothies. Maria suggested to me a while back that if I don’t have time to eat breakfast to at least have a breakfast essential, which is mixed with milk (I use soy milk), and it has all of the essential nutrients you need from a breakfast. Here is my most recent breakfast kick the oatmeal breakfast smoothie.

Oatmeal breakfast smoothie:

1 Banana
1/3 cup oatmeal
1/2 cup vanilla almond milk (I use silk unsweetened)
1/2 – 1 tsp of chai tea (or a dash of cinnamon)
1 pack of French vanilla flavored breakfast essential
5 large ice cubes
Any extras
I’ve added blueberries, pumpkin purée, strawberries, what ever you want to adds works! My favourite is the pumpkin!

I usually blend everything smooth before adding the breakfast essential powder.

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Enjoy!

Do you have any quick easy breakfast ideas for me?

– K

Love of all Things Chai!

Lately I have been drinking oatmeal breakfast smoothies which had me think about oatmeal raisin cookies, which I love! Thinking about oatmeal raisin cookies, I realized they have cinnamon in them, and cinnamon is one of the spices in chai tea. Chai is my favourite tea! I thought what if I use chai tea as a spice instead of just cinnamon! I love finding new ways to incorporate tea into my cooking and baking! And that is exactly what I did! My room mate doesn’t like oatmeal raisin so she suggested using chocolate chips instead of the raisins, but I love the raisins here, we settled by adding both! Which was perfect because I had just enough chocolate chips left in the pantry to throw them in. Picture to come:

To start these cookies you need to brown the butter and give it enough time to cool back to a solid/consistency of softened butter (without using the fridge * this is crucial!). To brown the butter, in a sauce pan, over medium/low heat (depending on your stove, I have a gas stove so I used low), combine:

1 cup of unsalted butter
4 tbsp of your favourite loose leaf chai tea

Let the butter melt and and simmer for about 5 minutes or until butter becomes a beautiful hazelnut colour (be careful not to burn it!). Once browned remove the butter from the heat and add the chai tea, allow to steep for about 5 minutes. Strain the chai from your butter (if you aren’t using a steeper) using fine mesh strainer or coffee filter. Let your chai infused butter sit until it becomes solid again.

1 1/2 cups brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups rolled oats
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup raisins
1/2 chocolate chips

While the butter is cooling, mix together the dry ingredients in medium bowl.

Once the butter has become solid again, whip the butter and sugars together until light and creamy, followed by the eggs and vanilla. Add your dry ingredients a little at a time and mix until well combined. By hand, stir in raisins and chocolate chips.

Preheat your oven to 375° F I usually don’t preheat my oven until I’m done mixing all ingredients, and right before I plop the cookies onto the cookie sheet, use your judgement by how long it takes to preheat your oven. Line a cookie sheet with parchment paper, sometimes I use butter to keep my cookies from sticking, but parchment is cleaner. Scoop out your cookies and bake for 12 minutes. * If you want grind a couple of table spoons of chai tea in a spice grinder and sprinkle on top of the cookies before baking, for a little bit more chia, I can never get enough!* Take them out of the oven, and let them sit for six minutes before transferring to a cooling rack.

These cookies came out of the oven perfect for me, soft in the middle with a little crunch on the edges! They were sooooo yummy! I think the chocolate chips over powered the raisins so next time I think I’ll add more raisins and a little less chocolate chips.

What’s your favourite cookie? Let me know and maybe I’ll be inspired with another tea baked goodie!

– K

The Wedding Panel

Some more adventures in networking!

This event was for PUG’s (Pictage User Group) wedding panel held at the Royal Crest Room in St. Cloud. This event was an open forum for the wedding panel to answer any questions. Here are some of the questions asked with the answers from the wedding panel which were Ann Taylor (A Chair Affair), Rev. Glynn Ferguson, Kristin Hubbard (Our Dj Rocks), About Face Design Team, Susie Weiss (Wonderful Weddings), Stacy Sewell (Bella Collina), Jennifer Welsh ( Over The Top Linens), Mary Angelini ( Key Moment Films ), Debra Shea (Atmospheres Floral and Design), Karen Filson (Royal Crest Room) , Anna Cakes, Adrienne Rundell (Clearly In Focus Photography).

How do you choose your preferred vendor list?

  • It’s based on trust
  • Choose like minded people who will help you build your brand
  • Get to know your client and what type of vendor they work well with
  • Don’t accept/pay money for referrals!

How do you handle probono requests (such as photo shoots)

  • It’s about compromise: Where is it? Who will see it? How is it being used? Will it help build new relationships? Will it generate business for both?
  • Take it as an opportunity to show off different styles
  • It’s a creative challange

Networking:

  • Check out who is going before the event
  • Sit by someone you don’t know
  • Give out and get at least 3 business cards
  • ALWAYS bring business cared and reply to emails

Tips for starting out your business:

  • Find something you’re good at that no one else does, something that makes you unique
  • Network! Get your name out there
  • Get to know vendors & get back to them in a timely manor, work together to make the best for all
  • Understand your client
  • Look back over time, don’t let your passion fade & dull your business
  • Make sure your employees/representatives have the passion for your business
  • Don’t limit yourself!!!
  • Make that BIG impression every time but don’t promise more than you can deliver or bite off more than you can chew
  • Personalize/customize messages to clients

I love networking events! I hope you found something new and interesting here!

Do you have any advice about working in the event industry? I’d love too hear it!

– K