Ebelskivers

EBELSKIVERS
2 c. flour
1 t. baking powder
1/2 t. salt
1 T. sugar
4 eggs, separated
2 c. milk
4 T. butter, melted
(plus more for cooking)
filling of your choice, such as;
jam
chunky applesauce
pudding;)
peanut butter
sausage
any fruit
*basically anything you would like
in a bowl, whisk together the dry ingredients. In a small bowl lightly whisk the egg yolks, then add in the milk and the melted butter. Mix yolks into dry mixture, stir until combined.
In another bowl, beat egg whites on high until stiff peaks form, about 2-3 minutes. Fold into batter, gently. Put a little butter (doesn't need too much) into the well of the ebelskiver pan, then add 1 T. of batter, add 1 t. of filling on the top of the batter, then top with 1 T. of batter. To turn use skewers. Cook until golden brown. Sprinkle with powdered sugar.
Serve while hot...that is when they are the best.
The Darlings enjoyed dipping them in syrup.
YUM!!

Hot Chocolate Cake

This was such a fun cake to make! I opted for the Hot Chocolate version. Other than my whipped cream being a little soft, it turned out well. I have loved seeing all of the different cakes made by other Cake Slice Bakers, everyone is so creative. I think this is going to be great fun! Check out The Cake Slice Bakers!

Hot Chocolate Chiffon Cake

Makes an 8-inch triple layer cake

1/4 c. of neutral oil (ie. vegetable, canola, or soybean)

6 eggs separated

6 T. strong hot chocolate

2 t. of vanilla extract

1 and 1/3 c. of cake flour*

1 and 1/2 c. of sugar

1 t. of baking powder

1/2 t. of ground cinnamon

1/2 t. of salt

1/2 t. of cream of tartar

Cocoa powder or cinnamon for dusting

(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)

Hot Chocolate Syrup

8 oz. hot water

2 T. Cocoa powder

2 T. sugar

Vanilla Whipped Cream

3 c. of heavy cream

1/3 c. of sugar

2 t. of vanilla

1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.

2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.

5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.

6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the hot chocolate syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Barefoot Bloggers - Pumpkin Risotto

A bit late...but here it is! The recipe was Butternut Squash Risotto, I did not have buttenut spuash and so I made a few changes. Pumpkin Risotto is what it turned out to be. It took a bit of time to prepare, did I love it?? It was okay, but not sure I would make it again. I enjoyed trying something new.

Pumpkin Risotto

1 small pumpkin, peeled, seeded and cut into 3/4" chunks

2 T. oilve oil

salt and pepper

6 c. chicken stock

6 T. butter

2 ounces bacon, diced

1/2 c. onion, minced

1 1/2 c. arborio rice

1 c. parmesan cheese

Preheat oven to 400 degrees. Mix pumpkin chunks with oil, salt and pepper. Pour onto a foil lined baking sheet and bake until tender, for about 25-30 minutes. Set aside. Meanwhile, heat the chicken broth. In a heavy pan, add butter, saute bacon and onion until clear but not dark. Add rice and mix to coat with oil. Add 2 c. of broth, simmer until liquid is absorbed. Repeat, until rice is cooked al dente, about 30 minutes total. Remove from heat and stir in pumpkin chunks and cheese. Mix well and serve.

Barefoot - Apple Turnover

Barefoot Blogger Bonus!

Now go ahead and say that three times, as fast as you can!! Apple Turnovers were the bonus for September. You don't have to twist my arm! I hope I won't be kicked out of the Barefoot Bloggers for this....but I do have a personal favorite recipe...and so I used mine, but staying within the same idea. Hope that is okay... These are the most incredible little turnovers I have ever tasted. You will LOVE them...I promise!

Apple Dumplings

(Pioneer Woman Style)

1 Granny Smith apple, peeled and cut into 8 slices

1 can cresent rolls

1 stick of butter

3/4 c. sugar

1 t. vanilla

cinnamon

1 sm. can Mountain Dew soda

Separate cresent rolls and roll a slice of apple into each roll. Place in a 8 x 8, greased, baking dish.

Melt butter and sugar together, bring to a boil and turn heat off. Add vanilla.

Pour sugar mixture over apple filled rolls. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Top with a scoop of ice cream and dust with nutmeg.

Enjoy!!

Amazing Chunky Applesauce

I was anxious to try a new, chunky, applesauce this year. The Darlings haven't been too fond of applesauce. This one they love! Not only is it perfectly beautiful, it is perfectly yummy too!

A new use for applesauce! Carmel Apple Pie Sunday. A little ice cream, with a little applesauce, then a little carmel topping and sprinkled with pumpkin pie spice. Wow! was that ever good!!
Amazing Chunky Applesauce
3-4 pounds of apples, peeled, cored and quartered
(I love Golden Delecious apples for this)
4 strips of lemon peel
juice of 1 lemon
1 cinnamon stick
1/4 c. brown sugar
1/4 c. white sugar
1 c. water
1/2 t. salt
Place all ingredients in a large (heavy) pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat, remove cinnamon sticks and lemon peels. Mash with a potato masher until desired consistency. Pour into clean jars, add lids and rings then process for 25 minutes in water bath.

Barefoot Bloggers - Wild Mushroom Soup

I love mushrooms, and I love Ina....so I thought this would be perfection and with a few adjustments, it was for me. Remember I live "on the farm" and so I cannot get all the gourmet mushrooms that the recipes called for. I substituted pure cremini instead of a mixture of different types. Also, when i was making the stock, I just couldn't bare to remove the vegetables so I just left them in and that was a great decicion!! I also added one clove of garlic. It did take a little time to make, The Darlings wouldn't eat it, and it is quite rich. I topped it off with some parmesan cheese, also a great addition.

I would make it again, but for adults only!!!

*I know...my post is late....sorry!

Broccoil Chowder and Paula's Cornbread

I love broccoil! I am always looking for new ways to use it! This is a perfect use for this yummy vegetable. It has cooled off a little in our area and so soups sound really good. I made this today and it is a keeper!

Broccoli Corn Chowder

adapted from Everyday Food

4 silces of bacon, cut into 1 in. pieces

1 med. onion, chopped

3 stalkes of celery, diced

1 clove garlic, minced

1/4 c. flour

2 cans chicken broth

1 large baking potato, peeled and diced

1 head of broccoli, cut into bite size pieces

1 can corn, or forzen will work too

1/2 t. dried thyme

1 c. whole milk

salt and pepper to taste

In a large pot, cook bacon until crispy and remove from pot. In bacon grease cook, onion, garlic and celery until soft. Add flour and cook, stirring constantly. Add broth, then stir in potatoes. Cook until potatoes are tender. Add broccoil, corn, thyme, milk, salt and pepper. Cook until broccoil is tender. Serve with freshly grated parmesan cheese and top with bacon.

The perfect side to the chowder...Paula Deen's Mexican Stuffed Cornbread

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.

You will not be disappointed! Enjoy!