Merry (very) Late Christmas! Sorry I’ve been MIA for the past week. The holidays just get a little crazy for us. They usually consist of a lot of food, a lot of driving, a lot of presents and a lot of family time. None of which I am complaining about, of course (expect for the driving thing, if that went away, I wouldn’t cry about it)! We had a busy, yet much less stressful holiday than Thanksgiving. There’s less people and less of a rush for Christmas and that’s why I love it so much. I hope everyone else had a wonderful holiday!
I debated posting this recipe because it’s really nothing special, but I left my camera at my parents’ house and so therefore can’t post about anything else until I go get it. And because of that, I decided this recipe was worth posting! It’s so easy that it almost seems silly to write about it, so I don’t really have a whole lot to say. I thought maybe people would appreciate an appetizer post since there are many parties coming up for New Years (dang, I should have posted this sooner so you guys could bring this to all those damn ugly sweater parties!). Currently, we are still debating on what to do for our New Years. For some reason we have terrible luck with New Years so I’m really not going to bother putting pressure on it. Honestly, with how much we have had going on lately, I wouldn’t hate being at home with the pups and cuddling (and falling asleep) with my hubby on the couch. We’ll see what happens…
Ok, so this dip requires 6 ingredients… I know, I know, it says FIVE Layer Taco Dip, but forgive me, you need SIX ingredients. You need a can of refried beans, sour cream, taco seasoning, cheese, tomatoes and scallions. Yep! That’s it! And it’s as simple as spreading the beans on a platter, mixing the sour cream and taco seasoning and spreading that over the beans and then topping with shredded cheese, diced tomatoes and chopped scallions. So simple, yet SO.FREAKING.GOOD. You can add as little or as much sour cream/taco seasoning as you want (I went light as Brad isn’t a sour cream man) and you can even add mashed avocados as well (never tried it but thought I’d share the idea). You can add salsa too! Oh the options are endless. Well, maybe not endless, but sort of endless.
So bring this dip (don’t forget the chips!) to any party, whether it’s for New Years, for a birthday or really… for a party in your own house on a Sunday that involves sitting and watching football in your pajamas and falling asleep on a couch under a blanket with a dog. Wait… you guys don’t call that a party?? Oh… nevermind then. Whatever, you get the idea. Just make this and eat it and you’ll be very happy!
Oh and two things to end on: 1) The world didn’t end so that is super exciting and 2) We got a blizzard here in Indy and it was pretty much awesome… except for the roads, the roads were not awesome. But it was pretty fun and really hilarious getting to watch Cash see and play in snow for the first time! Gosh I love having dogs! Ok… I just wanted to talk about that stuff. I’m done now.
Somehow this is the only photo I have of the blizzard. I have about 5 videos of Cash playing in the snow, but no photos of the hour long driveway clearing or Etta running around or our trip to Lowe’s to get supplies for a project or anything fun like that. Oh well. You get the idea that there’s a lot of snow!
Wait. I forgot… Happy New Year!!!
5 Layer Taco Dip
My mom has made this for years, so it comes from her
I have no idea how much this serves, it lasted for 2 days for Brad and I though!
1 can of refried beans of your choice (I always use the vegetarian ones)
1-2 cups of sour cream (depending on how much you want to use)
1 packet of low sodium taco seasoning
2-4oz shredded cheddar cheese
1-2 finely diced tomatoes
2-3 scallions, finely chopped
Serve with tortilla chips
Ok… so this is really something that you have to use the amounts based on your preferences. Spread the refried beans on the bottom of a pie plate, serving platter or any kind of dish you want. Mix your sour cream and taco seasoning (I used about 1 cup of sour cream and half a packet of taco seasoning. Taste test as you add the seasoning and be sure to do a little bit at a time!). Spread that over the beans. Sprinkle the cheese over that (again, as much or as little as you want) and top with the diced tomatoes and chopped scallions! Adjust quantities as you wish, it won’t hurt my feelings, I promise! Enjoy!
Last Wednesday I had the day off of work and I decided I was really going to use the whole day very wisely. So I got up, walked the dogs with Brad, showered, did some Christmas shopping, came home, made some crumb cake, went to Sam’s Club with Brad and then made some chili. Oh and then went to our town’s Christmas Main Street lighting thing and drove downtown Indy to see all the Christmas decorations.
Like I said, I wanted to use my day wisely… I think I accomplished my goal.
Ok, so every once and awhile I get on Pinterest. Is Pinterest sill the thing to do? I jumped on the wagon a little late and I feel like now no one uses it anymore, but I don’t really know. Either way, I probably get on it once a week because I feel like the same recipes are always on there, but usually if I get on once a week I can find something new. Anyway, so I was on Pinterest and realized that I am a dork because I have pinned some 100 recipe but have pretty much never made any of them. And what better thing to do on a day off than to make some random recipe from Pinterest!?
The reason why I had originally “pinned” this recipe and decided to make it was because it literally looks exactly like the crumb cake we spent like $20 on from Carlo’s Bakery in Hoboken, NJ (aka Cake Boss) when we went to visit friends over my birthday in March. Brad had seen it out of the corner of his eye in their case and asked that we get it and I, of course, was not going to pass it up. However, we had thought we’d be getting just like a slice of it, maybe the size of an index card, but that’s not really how they do things there. Instead we got a whole slab of crumb cake that was at least the size of a sheet of 8 1/2″ x 11″ paper. When I saw the girl put it in the box I thought to myself that we would never eat it all and that I hoped it was ridiculously good because I knew we were going to really pay for that thing. Luckily and not surprisingly it was incredibly delicious. Delicious enough that I am pretty sure we ate every last crumb of that thing within like 2 days. It was basically too good to be true. And so when I saw the photo on Pinterest and realized it looked exactly the same, I knew it was worth a try!
Now, it doesn’t taste exactly like the one from Carlo’s Bakery (I swear theirs had a hint of lemon to it), but this was still pretty freaking good. It it’s made with ingredients that most people have laying around the house. The only thing is that it requires cake flour. The recipe states at the very beginning to not sub all-purpose flour, but I’m a dork and thought I had more cake flour than I actually did. So I cheated and used all-purpose flour for the crumb part. And what do you know, just as the original recipe said, it was dry. And of course, just as I had put everything together, my mom called me about something and I told her that I was making a crumb cake and that I cheated and used all-purpose flour and exactly like a mom, she told me I could make my own cake flour easily. Wah. It was too late. But I’ll supply a link below to help you not have this situation yourself.
Ok, so like I said, you should have most, if not all, of the ingredients and it’s really not complicated to make at all. It probably took me 10 minutes to whip it all together. It takes about 40 minutes to bake and in case you are wondering what you can do in those 40 minutes, I’ll tell you: You can eat the remaining 5 leftover steak fries from the night before, lick both the batter bowl and the crumb bowl clean, wash those bowls and all the other dishes including the ones that should have gone in the dishwasher had you thought to wait to start the dishwasher instead of doing it 1 1/2 hours before you made this crumb cake… dry all those dishes, clean up some dog vomit (twice) because one of them (I still don’t know who) got freaked by the FedEx man knocking on the front door… and after all of that, you will still be able to watch a good 15 minutes of Parenthood. You’d be amazed at what you can accomplish in 40 minutes!
Anyway, the crumb cake is easy and awesome and I am really excited to make it for Christmas morning because it just seems like a good thing to make for Christmas morning. It would also make a great gift! Everyone loves a crumb cake, right!? Oh and warning: it is pretty crumbly, but let’s face it, the crumbs are what makes crumb cake so amazing.
Taken straight from Smells Like Home (found on Pinterest)
Makes 1- 8″x8″ pan
For the Crumb Layer:
1/3 cup of granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon cinnamon
1 pinch salt
1 stick of unsalted butter, melted
1 3/4 cup cake flour (don’t have cake flour? Learn how to make it HERE!)
For the Cake Layer:
1 1/4 cup cake flour
1/2 cup of granulated sugar
1/4 teaspoon baking soda
6 tablespoons unsalted butter, softened but still solid, cut into 6 chunks
1 whole egg
1 egg yolk
1 teaspoon vanilla
1/3 cup buttermilk (don’t have any? Learn how to make it HERE!)
Powdered Sugar for dusting (I forgot this part. Oops)
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with a spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the cake: Preheat oven to 325 degrees. Cut parchment paper to cover the whole inside of the an 8″ pan. I did this in 2 pieces, it works better.
In the bowl of a standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, about 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping and spread it evenly over the batter. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, about 40 minutes. Let it cool for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving (but not while it’s still hot!). YUM!
Friday night Brad and I and our furry children went to my parents’ house to celebrate my brother’s birthday. While I was laying on the floor wrestling with those furry children, I noticed the small stack of books under my parents’ television in their sun room. In that pile was a Julia Child baking book that I think my brother and I got her as a gift for some occasion a few years ago. I started thumbing through it and realized I wanted to make every single thing in that book. So I took it home and the second I had the chance, I made these pinwheels.
Every once and awhile I get in a baking mood, but not just a “oh let’s bake some cookies” mood. More like a “I want to make something fancy and pretty and time consuming and more difficult than a cookie” mood. I was in that mood Sunday. And I am so happy that I was. I had to finish these on Monday though because the dough had to sit in the fridge overnight, which I didn’t know until I had finished making the dough… But it was ok because my crazy baking mood was still in full force Monday (which for the record, doesn’t make any sense since I spent 7 hours baking cupcakes that morning).
My mom has gotten into canning lately and that basically means that Brad and I are fully stocked with apple butter, pickles, strawberry jam and… this just in… blueberry jam. I don’t know if you have ever had blueberry jam, but believe me when I say this… It is incredible. It is wonderful. It is unbearably delicious. It blew my socks off (wait, it’s hot out, I wasn’t wearing socks when I tried it, but if I did have socks on, they would have been blown off). I was shocked. I don’t know why I didn’t think blueberry jam would be very good (considering that I love blueberry pie) but I just didn’t have high expectations. But I can officially say now that blueberry is my favorite jam. And so when I saw that these pinwheels had jam in them, I knew exactly which one to use! I used up all the blueberry jam though, so to fill the remaining 4, I used the strawberry jam my mom made a few weeks ago!
Ok… so these taste like something out of a bakery. No joke. The Danish Pastry dough is incredible. It’s flaky and a little bit salty so the sweet jam balances it out perfectly. These are absolutely incredible straight out of the oven. They don’t really save super well because they get a little soggy with all the jam, however, they taste the same so it’s all ok. I would highly suggest stuffing your face with as many as you can though when they are done baking because they are so perfect! I’ve been eating them for breakfast, for a snack and for dessert! So basically, I have been eating them all day. You’ll just die when you bite into one. They are that good!
Jam Filled Pinwheel Danishes
From Baking With Julia
Makes about 16 pinwheels
1/4 cup warm water
2 1/2 teaspoons active dry yeast
1/2 cup milk, at room temp
1 large egg, at room temp
1/4 cup sugar
1 teaspoon salt
2 1/2 cups all purpose flour
2 sticks cold unsalted butter
Mixing the Dough: Pour the water into a large bowl, sprinkle over the yeast and let it soften for a minute. Add the milk, egg, sugar and salt and whisk to mix; set aside.
Put the flour in the work bowl of a food processor fitted with the metal blade. Cut the butter into 1/4-inch thick slices and drop them onto the flour. Pulse 8 to 10 times, until the butter is cut into pieces that are about 1/2 inch in diameter. Don’t overdo this- the pieces must not be smaller than 1/2 inch.
Empty the contents of the food processor into the bowl with the yeast and, working with a rubber spatula, very gently turn the mixture over, scraping the bowl as needed, just until the dry ingredients are moistened. Again, don’t be too energetic- the butter must remain in discrete pieces so that you will produce a flaky pasty, not a bread or cookie dough.
Chilling the Dough: Cover the bowl with plastic wrap and refrigerate the dough overnight (or for up to 4 days).
Rolling and Folding: Lightly flour a work surface, turn the dough out onto it and dust the dough lightly with flour. Using the palms of your hands, pat the dough into a rough square. Then roll it into a square about 16 inches on a side. Fold the dough in thirds, like a business letter, and turn it so that the closed fold is to your left, like the spine of a book. (If at any time the dough gets too soft to roll just cover it with plastic wrap and pop it into the fridge for a quick chill.)
Roll the dough out again, this time into a long narrow rectangle, about 10 inches wide by 24 inches long. Fold the rectangle in thirds again, turn it so that the closed fold is to your left and once more, roll the dough into a long narrow rectangle, 10 inches by 24 inches long. Fold in thirds again, wrap the dough well in plastic wrap and chill for at least 30 minutes, or as long as 2 days.
To Make the Pastries
1 recipe of the Danish Pastry Dough
Jam of your choice
1 large egg white, beaten
Cane sugar for sprinkling
Line a baking sheet with parchment paper and set aside.
Flour the top of the dough and place on a lightly floured work surface. Roll the dough into a square that is 20 inches on a side. Using a ruler and a pizza cutter, trim the edges to even them, if needed. Score each side at 5-inch intervals, then cut through the dough, using the ruler as your guide, to make 16- 5inch squares.
To make the pinwheel, place the pastry square on the parchment paper and spoon a tablespoon of jam in the center of the square. Using a pizza cutter or a thin sharp knife, cut a slash from the center to each corner. Brush every other corner with with a little bit of the beaten egg white and lift those points off the surface and in toward the center, pressing the dough lightly against the filling and overlapping the points to create a pinwheel!
Rise: Cover with a kitchen towel and allow the pastries to rise at room temperature for 30 minutes. (reserve the remaining egg white) Although the pastries won’t double, they will look and feel fluffy.
Baking: Position a rack in the center of the oven and preheat to 400. Brush the risen pastries with the reserved egg white, sprinkle with the cane sugar and bake for 8 to 10 minutes or until lightly golden.
Ok, so here’s the deal. I had one of the busiest weeks ever this past week. And I hate to even admit it, but I really didn’t even do that much cooking. Tragic, I know. Here’s what happened:
Monday we had to take Cash to get neutered in a town that’s about 45 minutes away from our house. So rather than driving out there twice and coming home twice, Brad and I decided to make a little bit of a day of it and hung out at a local coffee shop for a few hours, drove to REI, wandered the aisles and then went rock climbing! It was awesome! Lucky for us (and Cash), the clinic called us early to pick him up. Tuesday was hot has balls so we went to a local water park/public pool thing for a few hours and then came home and passed out and then I went and saw Magic Mike with Brad’s mom and one of my friends (it was surprisingly better than I thought it would be. Made me quite a bit uncomfortable still!). Wednesday I worked from 4am-12pm for my new job (oh yea… did I say anything about that? I got a job at a local cupcake bakery and it’s pretty much the most awesome thing ever, even if it’s so early in the morning), came home and slept for a bit and then, well, didn’t do a whole lot as Brad had 2 softball games that I didn’t go to because I had to work the next morning at 4 again. We did make chicken salads that night, but they just weren’t anything special to tell you guys about. Thursday, I worked from 4-12 again, and then stopped by my parents house to hang out with my mom for an hour, then went home, took a nap, took a shower and went to the Indiana State Museum to help our wedding photographer (who is the best wedding photographer ever!) with a bridal show till about 10:30! Then Friday I worked at the shoe store from 11-6 and went straight to my parents house for my brother’s birthday! Oh and yesterday we ran some errands, went out on Brad’s parents’ boat, got some coal oven pizza and PF Changs and watched Fight Club at a theater at midnight that we damn near slept through.
Wow. Did you think I would tell you all of that? I didn’t think it would take that long to tell you guys about my week. Whatever. Now you know. Sometimes I hate being busy like that, but every time I sit at home with nothing to do, I complain. I just don’t handle being bored very well. But this past week was actually really fun so I was ok with all of it!
Anywho… allow me to tell you about this buffalo chicken dip that I made and have posted all these photos of for you. Someone I know once made this for a girl’s night out evening and I fell in love with it, made it at home twice and then instantly forgot about it. Until I was wasting time on Pinterest (my name is eislerevans on there, you can follow me but I forget about Pinterest often and so I don’t have a whole lot pinned) and came across someone’s pin for buffalo chicken dip. And I thought to myself “well son of a … I completely forgot about that! I’m making that for lunch this week!” I was pretty excited about it.
It’s very easy to make and you can eat it hot or cold. Personally, though, I eat it cold because whenever I’m ready to eat it, I’m too impatient to heat it up. The recipe that I found via Pinterest was unnecessarily complicated and time consuming. You want to know what I did? Threw everything in a bowl and mixed it. Believe me, it’ll be just fine that way. I also like to just go by taste with the ingredients. Sometimes I want it a little bit more buffalo-y, sometimes I don’t. It just depends on what I’m in the mood for. So be sure to do some taste testing while mixing all of this together. Also, I skip the shredded cheese from time to time. I’ve made this dip a total of three times and two of the three I have left the shredded cheese out… and I couldn’t tell a difference. Add it if you want, but in my opinion, if I can’t tell it’s missing, then I don’t need it, especially the added fat and calories.
This dip would be suuuper perfect for Sunday football games when all you want to do is snack. It’d be perfect for (obviously) the Super Bowl, but it’s also really great for a gathering, or, in my case, whenever you have a craving for it (because once you try this, you will find yourself craving it randomly). Most people serve it with tortilla chips. It’s great that way, but try it with some Tricuits too. It’ll surprise you who well they go together. I hope you consider this the next time you have friends over for something. It’s just such a great dip. And like I said, you can still have it in the summer by serving it cold… or hot. However you like it!
Buffalo Chicken Dip
Dumbed down from The Girl Who Ate Everything (I found this on Pinterest)
1- 12 oz can of chunk chicken
1- 8 oz package of lower fat cream cheese
1/4-1/2 cup of ranch dressing (go by taste on this one)
1/2 cup of your favorite buffalo sauce (again, go by taste)
3/4 cup shredded cheddar cheese (optional)
The easiest way to do this (when all the ingredients are cold) is to mix the cream cheese and chicken together first. Then add the ranch and buffalo sauce, mixing as you add those in. You can then add the shredded cheese if you choose.
I’ve heated this up in the microwave before and it’s worked just fine.
Serve with tortilla chips or reduced fat Triscuits.
I have a story to tell:
So one day I bought 6 bananas. We only at 2. I had 4 nasty, mushy bananas left. So I made banana bread.
That is essentially all there is to these. I bought a bunch of bananas and we didn’t eat them all and so I figured rather than wasting them, I’d make something with them. I was going to make banana bread but then I decided I wanted to make muffins because they are so much easier to eat when you’re on the the run. I made the right decision. I just love muffins.
This recipe is from Joy of Cooking. If you don’t have a Joy of Cooking cookbook in your home then there is something wrong with you. I have my great grandmother’s version from oh so many years ago and then my mom gave me a newer version for Christmas or my birthday one year. It was the first cookbook she gave me and it was an important one. It has every conversion, every how-to and a recipe for just about anything you can think of. This banana bread recipe has pretty much been the only recipe we ever bake in my family. Every once and awhile my mom will make a different one, but this recipe is the go-to. And it’s easy!
I love these muffins. Like I said, they are great for when you’re running out the door because you are late for work. And they even make a great afternoon snack! If you decided to make it in a loaf pan, toasting the pieces and putting a little butter on them is incredible too! Oh! And this is a great way to use up all those old bananas that you overbought!
Quick Banana Bread
From Joy of Cooking
Makes 1 loaf or about 14 muffins
Preheat oven to 350.
Sift together: (you don’t actually have to do this, I didn’t and mine turned out just fine!)
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
Blend until creamy:
1/3 cup shortening (or butter. I used shortening because I was too impatient to wait for my butter to thaw)
2/3 cup sugar
3/4 teaspoon grated lemon zest (I have never done this)
1-2 eggs (I used 2)
1-1 1/4 cups ripe banana pulp (I used all 4 bananas)
Add the sifted ingredients in about 3 parts to the sugar mixture Beat the batter after each addition until smooth.
1/2 cup chopped nuts, like walnuts or pecans
Place the patter in a greased bread pan or a lined muffin pan. Bake the bread for about 1 hour, bake the muffins for about 30 minutes (check them though at 20 minutes to be sure!)
There’s a bar Brad and I like to go to called The Sinking Ship. It’s one of our favorite bars, especially now that Indy FINALLY passed a no smoking ban in bars. They have really great, different beer and surprisingly, for a bar, they have really great food. A few weeks ago, we went there to watch one of the Stanley Cup hockey games and hadn’t planned on getting food, but after a few beers my stomach started grumbling (this happens very often). So we decided to split an appetizer. From the second I looked at the menu, I knew I wanted to get their hummus and garlic naan. Luckily, Brad was in the mood for something he doesn’t usually eat and he agreed to get it. It was like heaven. Flat yet fluffy bread with a kick of garlic and one of the best things of hummus I’ve ever had.
The next day I was determined to replicate it.
I did some searching and found a recipe for roasted garlic naan from one of the food blogs I follow and the same for the hummus. I don’t know if you have ever tried to make hummus on your own, but it’s shockingly easy. All you have to do is throw a bunch of ingredients into a food processor, pulse it for a bit and you’re done. Literally… that’s it.
The naan was a little more time consuming only because it’s a bread and bread has to rise, but it was not difficult by any means. I got a little stressed though because I cooked the naan in the middle of making dinner so it was sort of a chaotic disaster, but everything ended up getting cooked properly so apparently I am an excellent multitasker!
You could really get creative with the hummus too! You add some roasted garlic instead of raw, you could roast up some red pepper and throw that in there, I’ve seen spinach and artichoke hummus so you could add some spinach and artichokes in there, you could add some roasted jalapenos… there are tons of possibilities!!
Naan and hummus make a great appetizer and a great snack. I packed up some of this tasty combo for my mid-morning chow down at work the next day and it was perfect!
Roasted Garlic Naan
Adapted from Eat, Live, Run
Makes 4 naan breads
1 1/2 cups warm water
1 tsp dry active yeast
3-3 1/2 cups all purpose flour
1 1/2 tsp salt
1/2 tsp sugar
4 cloves of garlic
1/4 cup olive oil
Combine yeast, water and sugar. Let it sit for about 5 minutes until the yeast dissolves.
In a bowl of a Kitchen Aid mixer, combine the water/yeast mixture and 1 1/2 cups of the flour. Mix on low speed for about 3 minutes. Add the rest of the flour and the salt and mix on medium for about 6 minutes (she said to mix on high but all the ingredients went everywhere so I just did it on medium). The dough will start to pull away from the sides of the bowl, when that happens, it’s ready!
Remove from that bowl and place in another, well oiled bowl. Cover with plastic wrap and let it rise for 2 hours. It should double in size.
When the dough is done rising, turn it out onto a floured surface. Cut the dough into 4 pieces. Flatten out each section out with your hands into a rectangular shape. Drizzle with water and press your fingertips into it. Lay each loaf on a parchment lined baking sheet and bake for 10 minutes at 475.
To roast the garlic:
In a ramekin, add the garlic and the olive oil, cover with foil and roast for 30 minutes at 400. You can do this while the dough is rising. When it’s done, and the bread is done, discard the garlic cloves and brush on the garlicky olive oil!
Adapted from A Couple Cooks
1 can of chickpeas, drained
1/4 cup tahini
2 cloves of garlic
1/4 cup olive oil
2 lemons, juiced
1 tsp cumin
1/4 tsp cayenne pepper
Salt and Pepper
1/2 cup water
In a food processor, combine everything but the water. Pulse until everything is roughly chopped. Turn the food processor back on and slowly drizzle in the water until blended and at desired consistency. Add any other seasoning you would like, then you are done!
E-bel-ski-vers! Ever had ’em? No? Have any idea what they are? No? Allow me to introduce you to a whooole new world.
So this morning (yes, I was so excited about these that I am posting them the same day I made them), after we got back from our morning run (I swear, it never gets easier), I was sitting on the couch in our library talking to Brad while he was on his computer. I was looking at some of the books on our bookshelves and stumbled upon an ebelskivers cookbook that I got for my birthday a couple years ago. I started thumbing through it and said something to Brad about needing to make some soon because I have this book and a special pan for them, but I never make them. I put the book back and didn’t really think anything of it.
But then I walked into the kitchen, looked at the clock and realized I had a good 2 hours before I would have to leave for work. That was more than enough time to shower, get ready AND make ebelskivers!! Woo hoo!! And so, on a Wednesday morning, before work, I made ebelskivers!
Have you ever been to Williams-Sonoma? I love that store. I feel like a kid in a candy store every time I walk in there. I have to admit though, they have a lot of fancy gadgets that I am never a fan of. Usually I’m pretty old school when it comes to cooking (it’s my dream to have copper pots and pans). I don’t need a fancy margarita maker, I have my own recipe that makes perfect ones. I don’t need some fancy coffee maker, a French press works better (I actually don’t drink coffee at all, Brad does, so I’m basing this off of him). I don’t need some ridiculous food processor with 20 buttons when mine with 3 buttons does everything I need it to. I don’t need an electric cheese grater (wait, do they make those?), the one I use by hand is good for me! *Side note*- I’m really proud of when Brad and I registered for our wedding. We didn’t go overboard like most people do. We registered for what we knew we would use and that was it. I truly think that’s the way to do it. Getting a whole bunch of extra stuff just seems wasteful to me. End of side note* Ok… do you get the point?
However, these fluffy, pillowy, cute little mini pancakes… I fell for. My mom and I were walking through Williams-Sonoma one day while out shopping and we saw this cookbook and pan for ebelskivers. Uh… what is that? After I did some looking through the cookbook and realized what they were, I knew I was in trouble. So what happened? My mom bought it for me as a birthday gift. Let me tell you, the look on my dad, my brother and Brad’s faces were priceless. They thought it was so funny that I would want something like that for my birthday. I’m fairly certain Brad is happy I have it now though, he ate a good plateful of them this morning!
Ebelskivers are, as I said above, mini pancakes. However, just like pancakes you can get crazy and make them all sorts of different ways. You can make them sweet or savory, with chocolate chips in them, with poppy seeds in them, with taragon leaves on top, with salmon in the middle…. But you can make them plain. And pour maple syrup on them. And that’s the way they are best.
These are definitely not something you can just wake up one morning and decide you want to make. That is, unless you have the proper pan for them. I can’t think of any other way you could make these without this pan. Also- they aren’t super quick to make. You have to mix all the dry ingredients, and then the wet ingredients and then mix them together and then you have to whip the egg whites and fold them in and then you can only cook 7 of the little suckers at a time. No… they are not quick. But they are worth it. You can find the pan on Amazon for anywhere between $15-$50. Williams-Sonoma still has them as well. There are also cookbooks out there (the one I have is great, it has a huge variety of recipes!), that are extremely helpful.
I know these are different and may not be practical for everyone, but I thought it would be fun to show something different. They really are delicious and honestly, now that I have rediscovered the cookbook, I might actually make them more often! They are just so fun! And cute! And tasty…. Yea…. I’ll definitely make them again!
Ummm by the way… I love this photo up here. Just sayin.
Vanilla Batter Ebelskivers
Taken word for word from Ebleskivers by Kevin Crafts
Makes about 21 pancakes
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup whole milk (I only had 1% and it worked just fine!)
2 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon pure vanilla extract
Maple syrup for serving
Toothpicks or wooden skewers
In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter, and vanilla extract. Add the yolk mixture to the flour mixture and, using a wooden spoon, stiry until well blended. The batter will be lumpy.
In a clean bowl, using an electric mixer on high speed, beat the egg whits until stiff, but not dry, peaks form. Using a rubber spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.
Heat your ebelskivers pan on the stove on medium-low heat. Spray with cooking spray, or butter. Using an ice cream scoop or a cookie dough scoop, pour in about 2-3 tablespoon of batter. Cook the first side until bubbles rise from the centers of the pancakes and they are lightly browned and crisp on the bottom, 3-5 minutes.
Position 2 short wooden wooden skewers on opposite sides of a pancake, slide the tips between the edge of the well and the cooked edge and lift and rotate gently. Repeat and turn the remaining pancakes.
Cook the second side of the pancakes until lightly browned, about another 3 minutes. Use the skewers to transfer to a plate. Top with maple syrup and eat until you can’t stuff yourself with anymore.
I told you… the next few posts were going to be Mexican-ish food. I just about forgot about this one! I guess having a puppy does that to you. I’m starting to worry what I’m going to be like when we have actual babies. I might just forget everything. Luckily though, we decided to stay in this Friday night (first time in a few weeks that we have actually wanted to stay home on a Friday night) so it has given me the opportunity to catch up on a couple posts! You’re welcome.
Raise your hand if you love queso. Wait… I can’t see you. Don’t raise your hand. If you did… well, then, good for you, you are just like me. I would have raised my hand. Anyway…
Who doesn’t love this part of going out to a Mexican restaurant for dinner? I swear, I could go and eat a bucket of queso and drink a bucket of margarita and I’d be happy as…. uhhh… well… a drunk person filled with queso (by the way, when I get tired, I ramble… hence this post).
Well, I love queso. As I’m sure you got from that. But I have never had luck making it at home. I once found a recipe in a Food Network magazine from Bobby Flay and it might have been the grossest thing I have ever made. It started with a rue and I think that’s where it went wrong. From the beginning.
I was genuinely scarred from that recipe and haven’t attempted to make homemade queso since (that was a good year ago). But I stumbled upon this recipe while surfing Annie’s Eats a couple weeks ago and it didn’t look terrifying. I made sure to check for flour and when I saw that it wasn’t in there, I knew this recipe was worth trying. I did skip a few things, but we’ll get to that in the recipe.
Seriously? Look at that mountain of cheese.
This was an absolute winner. While it’s still not exactly like what you get in the restaurants, it’s pretty close. Probably as close as I’ll ever get. It makes a ton too and it reheats quite well, so it lasted us a couple days. It’s a great snack for sure. Next time I go on a homemade Mexican food binge, I’ll make this. It’ll actually most likely go in our cycle of guacamole and salsa. Now it’ll be guacamole one weekend, salsa the next and the next will be queso.
Yea, we like ourselves some Mexican food for sure.
Adapted from Annie’s Eats
1 tablespoon canola or vegetable oil
1/4 cup onion, chopped
2 jalapenos, seeded and finelychopped (could even use a couple more in my opinion)
12 oz White American Cheese roughly chopped
4 oz Monterey Jack Cheese, shredded
1/4 – 2/3 cup milk
Heat oil in a saucepan to medium and cook the onion and jalapeno until tender. Reduce heat to low and add cheeses and milk, stirring until completely melted. Add more milk to achieve desired consistency. Serve immediately or store in a covered container for a few days.
**The original recipe says to add tomato and cilantro to the queso. I skipped the tomato and added only a tiny bit of cilantro. I don’t think it needs either of them. You can definitely try it, but I wasn’t feeling those 2 ingredients. Just so you know!