Adventures of an unfussy foodie.

April 30, 2012

Root Beer Bundt Cake (from Baked)


Two Christmases ago, I was pregnant and my husband and I were living with my parents. All my stuff was packed away, including my kitchen stuff, but my parents have a great kitchen for cooking, so I was still enjoying my favorite pass-time (missed my stuff, though, that's for sure). I had a bunch of cookbooks on my list that year, one of which was Baked: New Frontiers in Baking. When I opened it up on Christmas day, I was so excited to break it in. It has a lot of fun recipes! (Including some of the best brownies I've ever had, which I promise to discuss with you in detail at a later time.)

Two months later, before I'd taken the opportunity to dig into trying the recipes, my gallbladder freaked out, making it necessary for me to strictly limit my fat consumption for the remainder of my pregnancy.

No brownies, is what that meant (among other things).

It was a dark time for me, my friends. A dark, dark, time.

Anyhoo. The point here is that I've had my eye on this recipe for well over a year, and I was so excited to give it a try! I mean, Root Beer Cake?!? I vote yes to cake that tastes like root beer. Add vanilla ice cream, according the authors' claim, and it would be just like a root beer float (without the textural issues that usually drive me away -- far away). In the words of the Barefoot Contessa, how bad can that be?

I also loved that it called for actual root beer instead of root beer extract, meaning that I didn't have to add to my already-overstuffed spice cabinet for something I wouldn't use much.

I have to say that I'm a fan of this cake, but you also need to know that it wasn't much like a root beer float at all. It is a delightfully complex chocolate cake that has root beer flavor in it somewhere in the background. You can find it if you're really searching your palette, but it certainly isn't the top note.

I loved how moist (moistly? moistrously? Maybe I'm just making things worse...) this turned out. The cake and frosting paired extremely well together. It was truly perfect, and the instructions were clear and concise. So the book is a winner, if you ask me. You didn't ask me, I realize, because I'm the one who brought it up,  but it's my blog, so... what ya gonna do?

This cake was universally enjoyed, to the best of my knowledge, and I know my hubby and I liked it a lot. Hopefully you will, too!

Root Beer Bundt Cake
from Baked: New Frontiers in Baking
PRINTABLE RECIPE

Ingredients:
for the cake
2 c. root beer (do not use diet root beer)
1 c. dark unsweetened cocoa powder
1/2 c. (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 c. granulated sugar
1/2 c. firmly packed dark brown sugar
2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs


for the frosting
2 oz. dark chocolate (60% cacao), melted and cooled slightly
1/2 c. (1 stick) unsalted butter, softened
1 tsp. salt
1/4 c. root beer
2/3 c. dark unsweetened cocoa powder
2 1/2 c. powdered sugar

Vanilla ice cream for serving

Directions:

For the cake: Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess. (Nonstick spray work just great for me.)
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy--do not overmix, as it could cause the cake to be tough. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

For the frosting: Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving. Don't forget the ice cream!





April 26, 2012

Wishlist - Global Santoku Knife

Hands down, one of the most useful tools in your kitchen arsenal is a good chef's knife. No question about it, a good knife is an investment you won't regret.

I prefer a Japanese-style Santoku chef's knife to a standard chef's knife. I like the width in the blade and the overall stoutness. A standard chef's knife always feels a little too long and pointy for me. I have a pretty good one already, but it's what we could afford on a student's budget, so I'm looking to upgrade.

My pick is this beauty by Global.



What's to love?

Razor sharp (of course)
Comfortable handle -- for those marathon chopping sessions, like when you're making a huge batch of soup.
Light. My hand is easily fatigued, so a light knife is a must. The Global Santoku has a hollow handle, making it a total lightweight, in the very best sense.

Looking for a better bargain? Check out this set from Furi. (Yes, it's been branded for Rachael Ray, but Furi makes good knives. I love mine!)

When picking a chef's knife, go somewhere like Sur La Table or Williams Sonoma where they have the knives in house. Ask an associate to let you handle the ones your have your eye on so you can feel it in your hand. Then you can either buy it there or go price shopping online.

What do you think? Do you have a favorite knife or other kitchen tool? Leave a comment!


April 24, 2012

Reader Request: Crispy Polenta with Vegetable Ragu


Take a little gander at the upper right corner of the blog over there. Do you see my weekly menu?
Andrea noticed it, and she wanted me to post my recipe for Crispy Polenta with Vegetable Ragu, which I had on the menu for Sunday dinner last week. So, this is for you, Andrea!

If you ever see something you'd like to try over there, but can't find it listed in the Recipe Index, just let me know, and I'll do my best to get a post together in short order. I mean, I'm making it anyway, right? :)

We had friends over for dinner on Sunday, so I wanted to make something a little special, but not too much work. This fit the bill. I did a lot of the leg work the night before, so things came together within an hour the day of.

Here's how you do it:

The night before, cook up your polenta and let it cool. While it cools, it will kind of gel up and become firm. Once cooled, cover with plastic wrap, and chill until needed. Then you can slice it into whatever shape you like and use it in your favorite application (including Polenta Parmesan, just sayin').

You can also make your ragu the night before and reheat, or, as I did, prep your veggies the night before and throw everything in the pot the day of.

(A confession about me and entertaining: I'm always forgetting at least one thing, and I spend the whole night kicking myself. In this case, I forgot both the mushrooms and the basil. It was good without them, but would have been even better if I had remembered! [facepalm])

Crispy Pan-Fried Polenta
PRINTABLE RECIPE

Ingredients:
2 c. polenta meal
1 tsp. salt
6 c. water
1 Tbsp. butter
4 oz. cream cheese or mascarpone
1/4 c. finely grated parmesan
additional salt and pepper to taste


olive oil for pan-frying


Directions:
Measure your polenta meal into a small bowl (I like to use my liquid measuring cup because it has a handle and spout for easy pouring). Set aside. In a large, deep pan over high heat bring water and sea salt to a boil, then whisk in polenta slowly, a little at a time -- if you dump it all in at once, clumps will form and that's no good. Reduce heat to low and simmer gently, stirring frequently to prevent sticking until mixture is very thick and no longer gritty when tasted. (Use a long-handled spoon to stir because the mixture pops and bubbles and can burn. Like lava.)

Stir in butter, cream cheese or mascarpone, and parmesan. Remove pot from heat once cheeses are incorporated. Taste and add more salt, if needed, and pepper to taste.

Grease a 9x13" baking pan, and pour your polenta into it, spreading it evenly along the pan. Almost immediately, the mixture will begin to firm up. Leave it on the counter until cool, then cover and refrigerate until you're ready to pan-fry it for serving.

When you're ready to get them crispy, arm yourself with a large, nonstick sautee pan, olive oil, and a pastry brush. Set the pan over medium-high heat. Drizzle generously with oil, and let heat until the oil just begins to smoke.

This is a smaller pan I used the next day to get some step-by-step shots -- I used my biggest pan the night of and still had to fry them up in two batches.
While the pan is heating, slice your polenta into whatever shape pleases you (you could even use cookie cutters to get rounds or make fun shapes for the kiddos). I cut mine into eight squares, then cut those squares in half diagonally for pretty triangles. Brush the top of the polenta with oil, then place as many squares as you can fit into your pan, oil side down. Brush the other side with oil as it cooks.


Let it cook until golden -- this will take a few minutes -- then flip and get it golden on the other side.


While it's cooking, it will smoke a little, but also sputter and pop a lot, so hide ya kids, hide ya wife. I strapped my little man into his highchair so he would be out of harm's way. Also, be sure to wear an apron.

That makes it sound scary, but it's not, really.


If you're frying up the whole pan of polenta, it may take more than one batch in the fry pan. If that's the case, heat your oven to 200º and have a baking sheet in there waiting to keep the ones you cooked first nice and warm and crispy.


Easy Vegetable Ragu
PRINTABLE RECIPE

Ingredients:
1 or 2 Tbsp.olive oil
1 onion, diced large or thinly sliced
1 rib celery, sliced
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 or 2 Tbsp. tomato paste
1 red bell pepper, diced
4 oz. cremini mushrooms, sliced
2 medium zucchini (or one zucchini and one yellow squash), quartered and sliced
pinch red pepper flakes (optional)
1, 28 oz. can crushed or diced tomatoes
1, 6.5 oz. jar marinated artichokes, drained and roughly chopped
1 or 2 sprigs each rosemary, marjoram or oregano, and thyme, tied together with kitchen twine
parmesan rind, optional
salt and pepper to taste
4 or 5 large basil leaves, sliced

Directions:
In a large pot, heat olive oil over medium heat. Add in onion, celery, and carrot and sautee until onions are translucent (a couple minutes ir so). Add garlic and cook a minute more. Clear a little spot in the pan and add the tomato paste there. Let it warm up for a second or two before mixing things all together. Add peppers and mushrooms and cook for a minute, then add zucchini. If you like it on the spicy side, add some red pepper flakes at this point. (I don't, but it's tasty if you're into that sort of thing.) Cook and stir to get some color on the veggies, and then add tomatoes, artichokes, herbs, and parmesan rind if you have one. Bring to a boil, then reduce to simmer, cover, and let cook until veggies are tender but not mushy -- half an hour should be plenty of time.

{While the ragu is simmering, get working on crisping the polenta. That way everything is ready at the same time-ish.}

When ready to serve, dig out the bundle of herbs and the parmesan rind (no one wants those on their plate). Add basil, taste and adjust seasoning as desired.

Serve over the crispy polenta, with shards of parmesan and chopped parsley to garnish.

Yum!






April 20, 2012

Repost - Aunt Sonja's Cherry Squares




There are some recipes you can't remember tasting for the first time because they have always been in your life. This is one of those for me. I just remember eating them growing up, and loving them immensely. I've already confessed my love for cherry pie filling, so maybe that plays into it. But, I don't know, it feels like more than that.

In some strange way, I identify with these Cherry Squares -- they're not fancy, but they're a little elegant. They're not complicated, but they're not too simple either. They're a little old fashioned, but never outdated. But most of all they're completely delicious, which is why you should try them. Right now.

My favorite thing about them, apart from the cherries, is the almond extract in the batter. Almond and cherries are MFEO (made for each other). {Name that movie and you get a gold star} So yummy!


Aunt Sonja's Cherry Squares
PRINTABLE RECIPE

Ingredients:
1 c. (2 sticks) butter, softened
2 c. sugar
4 eggs
3 c. flour
1/2 tsp. almond extract
1 tsp. vanilla
1 lg. can (21 oz.) cherry pie filling

Directions:
Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.
Spread 3/4 of the batter in the bottom of a 9"x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over the cherries. (I often use a small cookie scoop and spread the globs out a bit with my fingers.)
Bake at 375 for 45 min. Let cool completely before slicing and serving.

After being baked and sliced into squares, they can be frozen for up to three months, if you're so inclined.





April 16, 2012

Field Fresh Chopped Salad


Growing up in Salt Lake City was awesome, but as you may or may not know, there is no Trader Joes there. I think that I was most excited about our current location when I discovered that there are TWO Trader Joes locations within 15 minutes of my house.

One of my favorite things to get is their Field Fresh Chopped Salad. It is heavenly. Crisp romaine lettuce, pearls of Israeli couscous, chunks of tender chicken, exotic currants, creamy basil dressing, crunchy pecans, and bright bell peppers. Mmmm... I come home with it for lunch almost every time I go to TJ's.

But I said to myself, "Kyle" -- wait... let's try that again..


So I said to myself, "It's a shame my friends back in the SLC are missing out on this action. I should figure out how to make it." So I googled, and came up with what I think comes pretty close. And even if you have nothing to compare it with, you can totally appreciate this awesome, unexpected, hearty salad.

Dig in!





Field Fresh Chopped Salad with Creamy Basil Dressing
inspired by Trader Joes and Lunch Club (via tumblr)
PRINTABLE RECIPE

Ingredients:
for dressing (makes about 1 cup)
1 c. fresh basil leaves, lightly packed 
2 Tbsp. balsamic vinegar
4 Tbsp. olive oil
1/4 c. light mayonnaise
1/2 Tbsp. finely diced shallots
up to 1/4 c. milk
salt and pepper  to taste

for salad
romaine salad mix with red cabbage
diced cooked chicken
red bell pepper, diced small
yellow corn (thawed frozen or canned, well drained)
Israeli couscous, cooked according to package directions and cooled
asiago cheese, finely grated
chopped pecans
currants
sliced scallions

Directions:
Make dressing by blending together basil, balsamic vinegar, olive oil, mayo, and shallot (I used my immersion blender, but you could just as easily use a regular blender or food processor). Add enough milk to make the mixture pourable -- as runny as you like your salad dressing to be, processing/blending until fairly smooth. Add salt and pepper, taste, and adjust.

To assemble salad, arrange greens on your plate, top with about 1/2 c. diced chicken, 1/4 c. each Israeli couscous, red pepper, and corn, a couple tablespoons each of currants and scallions, and a sprinkling of cheese and pecans.

I'm sure it goes without saying that you then pour over your dressing and devour.





April 13, 2012

My Favorite Snickerdoodles


It had been, literally, years since I last made Snickerdoodles. When I asked my husband what he thought I should make to take to some new neighbors, he suggested them and it was just right. So very right.

In high school, I was the party queen. I loved having my friends over for game nights, movie nights, birthday parties, Christmas parties -- you name it, really. I would make these a lot back then and they were something of a signature cookie. I honestly don't know why I haven't made them in such a long time.

A cookie should be crispy on the edges and soft in the center, don't you think? I have very little respect for the thin and crispy cookie. So you can bet your bottom dollar that these are soft. Perfectly pillowy. I also almost always make a double batch of cookies. I guess I figure that if I'm going to take the trouble of scooping a rolling and baking in batches, I might as well make a bunch. So this is a double batch. You can easily halve it, if you like. Extra cookies can be scooped and rolled, and then frozen for later use.

You'll notice, if you've made a lot of Snickerdoodle recipes, that this one does not include cream of tartar. I've always found its sharp flavor a drawback to the traditional, mild snickerdoodle, so that suits me fine.




My Favorite Snickerdoodles
PRINTABLE RECIPES

Ingredients:
1 c. butter, softened
3 c. sugar
4 eggs, at room temp.
1/2 c. milk, at room temp.
1 Tbsp. vanilla
7 c. flour (31.5 oz.)
1/2 tsp. salt
2 tsp. baking soda

10 Tbsp. sugar
4 Tbsp. cinnamon

Directions:
Cream together butter and sugar until light and fluffy. Add in eggs one at a time, then mix in milk and vanilla. In a separate bowl, whisk together flour, salt, and baking soda. Add dry ingredients to egg mixture a little at a time until well incorporated.

In a small bowl or pie plate, combine sugar and cinnamon for topping. Scoop dough by tablespoons (I use a small scoop), roll between palms to smooth, then roll in coating. Place on parchment-lined cookie sheets 2" apart, then set the tray in the fridge and let chill for 15 minutes or so.

Heat oven to 375º. Once dough has chilled, bake cookies for 8-10 minutes, or until puffy and crackled on top. If underbaked, they will be puffy in the oven, but fall once cooled. (Mine took 9 minutes to be perfect. At 8 minutes they fell flat.)





April 11, 2012

Practically Free: 5 Plants You Can Regrow at Home

Does it get any better than free? I mean, really. You cannot beat getting something for nothing. (I think it harks back to the Bible -- all those miracles and such.) I particularly love making something of an item I would normally throw away. (Maybe that's why I love thrifting so much.)
Want to make something out of nothing? I can't help you there. But if you want to make something out of kitchen "leftovers" or scraps you would usually discard (which, let's face it, is practically nothing), I've got 5 bright ideas for you.


Scallions/Green Onions

{source}
If you're on Pinterest, you've probably seen this, but if you haven't yet I've got good news for you! If you're about to toss the white bulb end of your bunch of green onions, DON'T. Instead, set them in an inch or two of water and let them hang out on your windowsill. They will regrow, allowing you to trim off the greens indefinitely when you need some.

I love this trick because I never need a whole bunch of scallions, and I hated seeing them go to waste and go bad in the fridge. This way I snip off what I need and leave the rest to grow away.
(Rumor has it that this same method works with leeks as well!)

Avocado

{source}
While it will take 7-15 years to bear fruit, you can grow an avocado tree from that pit you were about to throw out! This one is great for the kids because you can watch the roots grow in a glass of water. The California Avocado Commission has a great guide here.


Celery

{source}
Trim off the bottom of that bunch of celery you just got at the store and plant it in your veggie garden. Very quickly, you will see new growth! You can also plant the leafy heart of the bunch instead of trimming the entire bottom off, if, like me, you tend to peel off one or two stalks at a time and are left with the tiny, yellowish, leafy stalks in the middle.

I potted mine and left it in the windowsill until it was warm enough to transplant outside this past weekend. So far, it's doing pretty well!

Garlic

{image source}
When you think about it, it makes complete sense that you can plant a bulb of garlic and grow more garlic. It's a bulb, after all. Check out instructions at Birds & Blooms.

Pineapple

{image source}
If you're feeling exotic, you can regrow a pineapple tree by planting the leafy crown (top) of your store-bought pineapple. Head over to You Grow Girl for all the growy details. (See what I did there? Growy instead of gorey... my dad would be so proud of that pun.)

What are you growing this year? Do any of the ideas above interest you? Leave a comment!






April 06, 2012

Croque Madame

I'm of the impression, though I haven't been there in almost 10 years (good gravy, has it been that long?!?), that you can sit down in any Parisian cafe and order this delightfully delicious concoction. But save yourself the airfare, because you can make it at home. Easily.

It sounds like fancy bistro food, but it's really just a dressed up grilled cheese sandwich with bechamel and a fried egg on top. If you're thinking that it sounds heavenly, you are right.

It's also the perfect breakfast or brunch for Easter -- complete with the traditional ham! We like it for a simple Sunday dinner with a spinach salad on the side. It's oh, so comforting, and a little fancy, but not fussy. I don't do fussy.


Croque Madame
PRINTABLE PECIPE

Ingredients:
for the sandwiches
8 slices good-quality white bread
8 slices deli ham
4 slices Swiss cheese (Gruyere is even better, if you want to make it extra special)
Dijon mustard

for the bechamel sauce
1/2 c. butter, plus more to butter bread
1/2 c. flour
3 c. milk or half & half
dash of nutmeg
salt and pepper to taste

4 eggs, fried over easy or sunny-side-up

Directions:
Preheat griddle over medium heat. While that's working, assemble the sandwiches: Butter one side of each slice of bread. Spread the other half of 4 of the slices with a thin layer of Dijon mustard, then layer ham and cheese, and top with the other slice of bread (butter sides out). Place sandwiches on griddle, and toast a couple of minutes on each side, until crispy, golden brown on the outside and the cheese has melted inside.

Melt butter in a medium saucepan over medium heat. Add in flour and cook for a minute or two. Season with salt and pepper, then whisk in milk. Turn heat up to medium-high, and cook, stirring frequently, until thickened. Stir in a dash of nutmeg. Taste and adjust seasonings.

Pour some sauce over each sandwich, and top with an egg. Don't forget to serve with a knife and fork! This definitely isn't finger food.





April 03, 2012

Bubble-Up Pizza Redux


Just made Bubble-Up Pizza for dinner tonight, and it was so very yummy, I had to share. Check out this old post, now updated with new pictures!


Bubble-Up Pizza Casserole

April 02, 2012

Easter-skivers


Are you familiar with Ebelskivers (pronounced able-skeevers)? They're delightful, Danish, filled pancakes. Traditionally, they're filled with cooked apples and served on Christmas. They are heavenly, and so much fun to make! But here's the thing, they require a special pan, and I think that makes them a little silly... ...UNLESS you find ways to use that pan year-round.

Not long ago, I came across a brand new Ebelskiver pan at Goodwill, and I couldn't resist bringing it home. Little did I know that it would cause my cute hubby to obsess a little. He couldn't wait to try it. HE took ME to Williams-Sonoma (not that I objected very loudly...) in search of fun things to try in it; Ebelskiver Mix!, Ebelskiver turners!, and an Ebelskiver cookbook! I thought the cookbook was a bit much, but he doesn't usually get so excited about things, so we bought it and took it home. I'm so glad we did, because Kevin Crafts has taken the Ebelskiver out of its comfort zone in his Ebelskiver cookbook.

{Wow, this post didn't start out as a testimonial about a cookbook, but it sure turned into one quickly...}

All of this leading up to what I'm really meaning to propose, which is that Ebelskivers aren't only for Danes at Christmas anymore! If you're feeling adventurous, you ought to whip out your Ebelskiver pans this Easter and make some Orange Cream or Carrot Cake Ebelskivers! They're perfect for Easter -- light and fluffy, a little special, but not too too much work. They remind me of Easter eggs, since they have surprises in the middle! Once you get the hang of the technique, it's really not difficult, and older kids could easily help out.

I've used the same orange cream cheese filling for both batters, but you could easily decide you want something different, and that is fine by me. Though neither is particularly sweet, I didn't think they needed more embellishment than a generous dusting of powdered sugar, though I also think they would taste great with a drizzle of plain old maple syruple (you know, like Mrs. Butterworth's).

PRINTABLE RECIPE

Orange Cream Cheese Filling
adapted from Ebelskivers by Kevin Crafts

Ingredients:
6 oz. cream cheese (I used Neufchatel, because that's what I usually have around)
zest of one orange (about 1 Tbsp. or so)
1 Tbsp. powdered sugar
1/2 tsp. vanilla

Directions:
Whip together until fairly fluffy and well combined. Refrigerate until needed.



Orange Batter
from Ebelskivers by Kevin Crafts

Ingredients:
1 c. (125 g) cake flour
1 1/2 tsp. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs, separated
1/2 c. milk
1/2 c. fresh orange juice (it took about 3 medium-sized oranges to make 1/2 c. juice)
2 Tbsp. butter, melted

Directions:
In a large bowl, whisk together dry ingredients. Set aside. In a small bowl, combine egg yolks, milk, orange juice, and melted butter. Add this mixture to the dry ingredients, and stir until just combined -- the batter will be a little lumpy.
In a very clean bowl, beat the egg whites until stiff, but not dry, peaks form. Gently fold about a third of the egg whites into the batter to lighten, then fold in the remaining whites until no white streaks remain. Use batter immediately, otherwise it will separate.




Carrot Cake Batter
adapted from Willow Bird Baking

Ingredients:
2 c. flour
1/2 tsp. salt
2 Tbsp. sugar
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 3/4 c. buttermilk
2 eggs, separated
4 Tbsp. (1/2 stick) butter
1/2 tsp. vanilla
1 1/2 cup finely grated carrots

Directions:
In a large bowl, whisk together dry ingredients. Set aside. In another bowl, combine egg yolks, buttermilk, butter, vanilla, and carrots. Add to dry ingredients and stir until just combined -- the batter will be quite lumpy, what with all those carrots shreds and all.
In a very clean bowl, beat the egg whites until stiff, but not dry, peaks form. Gently fold about a third of the egg whites into the batter to lighten, then fold in the remaining whites until no white streaks remain. Use batter immediately, otherwise it will separate.

To Make Filled Ebelskivers
You will need:
an Ebelskiver pan
1 or 2 Tbsp. butter, melted
a pastry brush
2 wooden skewers
a Tablespoon measure or large soup spoon
a teaspoon (like you use at the table, not the measuring spoon)
a warm plate and piece of tin foil -- because you'll want to put them somewhere as they're done
a helper (optional)

Have your batter(s) and filling made and at hand before you begin. Heat your pan over medium heat. When it's good and warm, brush each well with melted butter, then spoon a tablespoon of batter into each. Take a teaspoon of filling, and drop it in the center of the batter in each well. Top with another tablespoon of batter. Cook until bubbles break on the top of the batter -- about 3-5 minutes, then grab your skewers.
Position your skewers on opposite sides of the well and slide the tips between the pancake and the edge of the well, lift, and rotate gently until the cooked side is up, and the uncooked side is down. Continue cooking about 3 minutes, or until the second side is golden brown. Use your skewers to transfer to your waiting plate. Cover with tin foil to keep warm. Repeat until your batter is gone.

When ready to serve, dust with extra powdered sugar.


Do you see that? That's delicious filling, my friend. Mmmm...

Happy Easter!






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