Classic Ebelskivers

I have been drooling over this ebelskivers pan in the William Sonoma magazine for a long, long time. Or should I say I have been drooling over the picture of these delicious little round pancakes. My mom gave me the pan and the special wooden skewers for Christmas this year! Thanks mom :) Now this recipe that I am sharing today is just a little taste of what you can create with this awesome pan! These pancakes can be filled with just about anything! You will be seeing more little round pancakes in the future for sure. But first lets start with the basics.

Basic Batter Ingredients

1 cup of all purpose flour

1 1/2 tsp. sugar

1/2 tsp. baking powder1/4 tsp. salt

2 large eggs, separated

1 cup whole milk

2 Tbs. unsalted butter, melted

Basic Batter Directions

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 and melted butter. Add the yolk mixture to the flour mixture. Stir by hand until all incorporated. The batter will be lumpy. In a mixer on high speed beat the egg whites until stiff. Using a spatula, fold one-third 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.

•Makes 21 pancakes

Classic Ebelskivers

Ingredients

Basic Batter recipe

1 Tbs. unsalted butter, melted

Powdered sugar for dusting

Directions

Preheat oven to 200˙ Make your batter. Brush the wells of the ebelskivers pan with some melted butter and place over med heat. When the butter starts to bubble, add about three tablespoons of batter to each well. Cook until the bottoms of the pancakes are lightly browned and crisp, 3 to 5 minutes. Use two wooden skewers to turn all the pancakes over. Let the other side cook for another three minutes. Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make two more batches. Dust the warm pancakes with powdered sugar and serve right away.

Enjoy!

Cobb Salad

I have a huge problem with salads, it's called an odd over compulsive craving for them, all the time! I just can't get enough! They are hugely satisfying, fresh, crunchy, creamy, and bursting with flavor. Oh and all the possibilities!! Here is one of my favorites, my version of the classic Cobb Salad.

Ingredients

1 lb. of Boars Head honey turkey, lunch meat

1/2 lb. swiss cheese, sliced

1/2 lb. sharp cheddar cheese

1/2 of one package of turkey bacon

10 cherry tomatoes

2 ripe avocados

4 hard boiled eggs

1 bag of fresh romaine lettuce

Blue Cheese dressing

Directions

1st boil your eggs for about 10 minutes until they are cook through, rinse with cold water and set aside to cool. Once cool slice your hard boiled eggs. Slice your lunch meat and both cheeses into thin strips. Cook your turkey bacon according to directions on package and chop. Slice your cherry tomatoes into quarters. Slice your ripe avocados then cut into chunks. Assemble with fresh romaine and top with blue cheese dressing.

Enjoy!

Chocolate Molten Cakes

This recipe is purely sinful, so easy to make and double easy to devour! These molten cakes are a family favorite in my house. I also serve these quite often at dinner parties because they are a cinch to whip up, and the presentation looks amazing. The center of your cake should be gooey like molten lava.

Ingredients

4 squares of semisweet baking chocolate

1/2 cup of butter (1 stick)

1 cup of powdered sugar

2 eggs

2 egg yolks

2 1/2 Tbs. flour

Vanilla ice cream

Directions

Preheat oven to 425˙

Combine 1 stick of butter and the 4 chocolate squares in a glass bowl. Microwave the butter and chocolate for 1 to 2 minutes only. If everything in the bowl does not look melted that is o.k. keep stirring the mixture and everything will eventually melt. You do not want to burn your chocolate. When all melted add 1 cup of powdered sugar, 2 eggs and 2 egg yolk, stir by hand. Then by hand add your flour. Mix well.

Butter heavily small ramekins, pour batter into each cup, about half way up. Bake for 13 to 14 minutes. The inside should be gooey. Serve warm and with Ice cream.

Enjoy!

Yakitori Chicken

I love my dishes exploding with flavor. Asian dishes are perfect for experimenting and adding lots of different spices to make a lovely melody. This dish is sweet, spicy, crunchy and very satisfying! Traditional Yakitori Chicken is usually skewered and grilled. This technique would also be easy to do with this recipe, just marinate, skewer, and then grill.

Ingredients

1 pound of boneless chicken breast, cut into thin cubes

Cooked white rice

1 bunch of fresh green beans

1 cup of fresh bean sprouts

1/2 cup soy sauce

1 Tbs. brown sugar

1/4 cup coconut milk

1 Tbs. chili sauce

1 Tbs. sesame oil

1 Tbs. white wine vinegar

Just from 1/2 of a fresh lime

1 Tbs. fresh ginger

4 cloves of garlic chopped

1 small can of sliced water chestnuts

Directions

Cook rice and set aside. Wash green beans and set aside. Cut your chicken breasts and place in a large zip lock baggie. Add soy sauce, brown sugar, coconut milk, chili sauce, sesame oil, white wine vinegar, lime juice to the zip lock baggie. Mix the sauce all up with your chicken and refrigerate/marinate for 1 to 2 hours. In a large hot non stick skillet or wok heat 1 Tbs. of sesame oil. With tongs fish out your chicken chunks and fry in skillet, caramelizing the outside of your chicken. When chicken is cooked through take chicken out of pan, and set aside. Pour the left over sauce and cook until it is reduced by half. Add the chicken back to the pan with the sauce and add green beans and water chestnuts, cook all together for 2 to 3 minutes longer. Serve chicken mixture over white rice and top with bean sprouts. Serve hot. The sauce can be doubled if desired.

Enjoy!

Dinner Rolls

I have come to the realization that bread making is an art. But, with lots and lots of practice light fluffy melt in your mouth bread can be achieved, and nothing is better than it's homemade goodness! Here is a great recipe that makes any meal complete.

Ingredients

1 package of active dry yeast

1/4 cup warm water

1 cup of whole milk

2 Tbs. sugar

2 lrg. eggs at room temperature

plus one egg beaten

6 Tbs. unsalted butter, at room temperature

4 1/2 cups of all purpose flour, plus extra for kneading

2 tsp. salt

Directions

In a stand mixer dissolve the yeast in warm water and let stand until foamy, about 5 minutes. Add the milk and sugar, 2 eggs, butter, flour and salt. Make sure you are using a dough hook on your mixer. Knead on low speed. Add a little more flour only if the dough is sticking to the sides of your mixer. Knead until the dough is smooth and elastic. 5 to 7 minutes. The dough should be soft but not sticky. Remove the dough from the mixer bowl. Form the dough into a ball, transfer to a lightly oiled bowl. Cover the bowl with plastic wrap. Let the dough rise in a warm spot until it doubles in size. 1 to 2 hours. Punch down the dough and turn it out onto a clean work surface. Cut the dough in half with a sharp knife. Cut each half into eight equal pieces. Roll each piece against the work surface into a round ball. Place each ball into your prepared pan. Cover dough with a damp kitchen towel and let them rise until puffy and pillow soft when gently squeezed. 30 to 40 minutes. Preheat oven to 400˙position oven rack to the lower third of the oven. Brush the rolls lightly with the beaten egg. Bake until puffed and golden brown20 to 25 minutes. Serve hot!

Enjoy!

Clam Chowder

Who does not love a hot bowl of Clam Chowder? I actually dream about this soup, really it just does not get better than this. A rich creamy, velvety soup that hits the spot. This soup is perfect for a dinner party. It's easy enough that you won't be stressing and in the kitchen neglecting your guests, but the outcome is so exquisite everyone will think you slaved over the meal.

Ingredients

1 1/2 sticks (12 Tbsp.) of unsalted butter, divided

1 yellow onion, chopped

2 cup of celery, diced

2 cups of carrots, diced

3 cups of boiling potatoes, diced

1 1/2 teaspoon minced fresh thyme leaves

1 tsp. kosher salt

1/2 tsp. fresh ground pepper

2 cups clam juice

1 quart chicken stock

1/2 cup all purpose flour

1/2 cup heavy cream

3 cups chopped fresh chowder clams

Directions

Melt 4 Tbsp. (1/2 stick) butter in a large heavy stock pot. Add onions and cook over medium low heat until onions are soft. Add celery, carrots, potatoes, thyme, salt, and pepper saute' for 10 minutes. Add the clam juice and chicken stock and bring to a boil, let simmer until vegetables are tender, about 20 minutes. In a small pot melt the remaining 8 Tbsp. of butter and whisk in the flour. Cook over very low heat for a couple of minutes constantly stirring. Whisk in one cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the cream and the clams and heat gently for a few minutes to cook the clams. Season with salt and pepper. Serve hot.

Enjoy!

Ice Cream Cake

This ice cream cake can be considered cheating but the outcome is so delicious to matter! A quick solution to make kids in any household happy. The cake is so easy to make even the kids could make this themselves. Have fun with this cake and experiment with different toppings.

Ingredients

1 cup of heavy cream

2 Tbsp. of confectioners sugar

1 Tbsp. vanilla

6 ice cream sandwiches (store bought)

1/2 cup chocolate chips, chopped

4 Pirouette cookies, crumbled (or your favorite candy bar)

Directions

Line a bread pan with a piece of parchment paper, allowing the paper to hang off the long sides of the pan. In a mixer beat the cream and sugar until stiff peaks form. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit, if necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream. Sprinkle the top of the cake with your chocolate or candy. Cover with plastic wrap and freeze until firm. Holding both sides of the overhanging paper, lift the cake out of the pan and transfer to a plate. Discard the paper and serve.

Enjoy!

Parmesan Chicken with Pesto Cavatappi

I'm thinking... this is my kind of dish. A pasta dish bursting with lots of color and flavor. Yes, I will admit I'm a pasta girl. My husband thinks I might have some sort of vitamin deficiency with all my starch cravings. Nah, I just love me some carbs. Cavatappi shaped pasta has to my favorite shape too. It's nooks seem to trap all the yummy flavors you add to it, making my tummy very happy!

Parmesan Chicken

Ingredients

4 to 5 pounded thin chicken breasts

1 cup of Italian seasoned breadcrumbs

1 cup of shredded parmesan cheese

salt and pepper to taste

1 Tbsp. olive oil

1 egg beaten

Directions

Heat olive oil in a non stick skillet over med-high. In a storage size ziplock bag put breadcrumbs, 1/2 of parmesan cheese and salt and pepper. Mix all together. After you have pounded your chicken very thin, place them in your zip lock baggie and shake all the bag around till the chicken is coated. In a shallow dish, beat one egg. Take each piece of chicken and dredge in egg, then back into the baggie for a second coating of breadcrumbs. Place all the chicken in your hot skillet with oil. Fry on both sides until golden brown. About 3 minutes each. At the last minute sprinkle the rest of the parmesan cheese over the top of the chicken breasts. Let melt then place chicken on a plate and set aside. Microwave your chicken for 2 minutes when your pasta is finished, so it is warm to serve.

Pesto Cavatappi

Ingredients

1 box of Cavatappi pasta

1 tub of fresh basil pesto

2 to 3 cloves of garlic, chopped

4 fresh Roma tomatoes

4 to 5 button mushrooms

3/4 cup of white wine

a splash of heavy cream

1 cup of parmesan

Directions

Cook your pasta till al dente, drain, rinse and set aside. Chop your garlic, and tomatoes (tomatoes in big chunks) slice your mushrooms. Dump your noodles into the same skillet you cooked your chicken in and toss on medium high heat. Add pesto and garlic mix throughly. Let the pasta get real hot, almost searing the noodles. Add the tomatoes, mushrooms, and wine. Cook for about 5 minutes. Right at the end add heavy cream and parmesan mix all together. Serve hot with parmesan chicken.

Enjoy!

Peanut Butter & Banana Sandwich

Do you ever have one of those days where you are starving but nothing sounds yummy? Well, I was having one of those days until I came across a friends facebook posts. She had posted what she made for dinner and I knew right then that's what I wanted... A peanut butter and banana sandwich! YUM!! I have never had one of these sandwiches before, I was about to indulge.

The whole time I was preparing this ooey gooey delight I could not stop thinking about the late Elvis Presley and his obsession for these. At last I was not disappointed the sandwich was every bit of heaven as it sounds. Thank you my very talented friend Charys!

•Makes one sandwich

Ingredients

2 slices of honey nut bread

2 Tbs. peanut butter

1/2 of a ripe banana

1 tsp. sugar

2 Tbs. butter

Directions

In a non stick skillet on med- high, butter one side of a piece of bread lay in skillet, butter side down. Slice your banana and lay them on the bread. Sprinkle the banana's with sugar. Spread peanut butter on your second piece of bread. Sandwich the pieces together and butter the top of the sandwich, When the bottom piece is brown, carefully flip the sandwich to grill on the other side. When the sandwich is all toasty brown and the peanut butter is oozing out, and the sugar is crunchy and caramelized with the banana's.... Serve hot.

Enjoy!

Chewy Chocolate Chip Cookies

Nothing tops a homemade chocolate chip cookie. These little delights are dangerous in my home, only because I can easily polish all 4 dozen of them myself. I usually send these tasty treats off in a ziplock storage baggie to school with my daughter for her and her friends to enjoy, always with requests and orders for more the next day! These cookies have more brown sugar in them than other recipes making these cookies nice and chewy.

Ingredients

1 cup (2 sticks) salted butter, softened

1/2 cup sugar

1 1/2 cups brown sugar

2 eggs

2 tsp. vanilla extract

3 cups all purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 1/2 tsp. baking powder

2 cups semi sweet chocolate chips

Directions

Preheat oven to 360.˙ Cream butter, sugar, and brown sugar until fluffy (5 min) Add both eggs and vanilla and beat for additional 2 minutes. Add baking soda, baking powder, salt, and flour until fully incorporated. Finally add chocolate chips. Drop 2 tablespoons of dough onto a lined cookie sheet with parchment paper. Fill cookie sheet and bake for 12 to 14 minutes until nice and golden brown. Allow cookies to cool. Makes about 4 dozen cookies.

Enjoy!

Miso Salmon with Sake Butter

This by far is my favorite salmon dish, the miso is the secret ingredient. Inspired by an entree at the Cheesecake Factory, I just had to recreate this dish. Yes, it was a sucess and my family agrees! This dish is easy and fairly healthy minus the butter but, who is counting? Oh ya, I am.

Ingredients

1/4 cup of brown sugar, packed

2 Tbsp. soy sauce

1 tsp. minced ginger

2 Tbsp. hot water

2 Tbsp. miso (yellow soybean paste)

1 1/2 pounds of fresh salmon

1 cup uncooked rice

1 cup of fresh snow peas

Sake Butter Ingredients

2 Tbsp. of peeled, julliened ginger

3 to 4 garlic cloves, minced

1 Tbsp unsalted butter

1/2 cup plus 1 Tbsp. of good sake

1 Tbsp. heavy cream

1/2 cup of cold unsalted butter (1 stick) cut into chunks

1/2 tsp. fresh lime juice

Kosher salt to taste

Directions

Cook rice, one cup of rice to two cups of water. Once water boils, turn heat to low and cover with lid. Right before you are about to serve your meal put the snow peas on top of the rice to get a quick steam. Your rice should be done in 30 minutes.

Preheat broiler. Combine first four ingredients, whisk. Arrange fish in a foil covered baking dish. Spoon miso mixture over fish. Broil fish until golden and flakes easily with a fork. About 20 minutes. Baste fish with sauce while cooking.

Sake Butter

In a small saucepan over medium high heat cook garlic and ginger in one tablespoon of butter for two to three minutes. Add a 1/2 a cup of sake, bring to a boil and reduce by two thirds about three minutes. Add the the heavy cream, bring to a boi, and reduce by half, about two minutes. Add the pieces of cold butter to the sauce, one by one, whisking constantly over med high heat. The butter will emulsify, creating a thick creamy sauce. Once all the butter is incorporated, remove the pan from the heat. Whisk in the remaining one tablespoon of sake and the lime juice. Season to taste with salt.

Spoon sake butter on plate, place rice in the middle of plate and top with salmon, arrange snow peas around the plate. Serve.

Enjoy!

Blueberry Muffins

Mmmmm warm blueberry muffins to go with your coffee in the morning! I love fresh blueberries, they offer so many possibilities, and they are packed full of antioxidants. Two of my favorite childhood books also share a love for blueberries and baking, Blueberries for Sal & Panda Cake . Two darling children's books to treasure. What is your favorite "food" children's book?

Ingredients

•Makes one dozen

1/2 cup (1 stick) of unsalted butter, softened. Plus more for your pan

2 cups of all purpose flour, plus more for pan

1 1/2 teaspoons of baking powder

1/2 teaspoon salt

2 cups of fresh blueberries

1 cup of sugar

2 large eggs

1 Tbsp. vanilla

1/2 cup of milk

Directions

Preheat oven to 375˙ Generously butter your muffin pan and dust with flour. In a medium bowl, whisk together flour, baking powder, and salt. In a electric mixer fitted with a paddle attachment beat butter, sugar, on med/high until light and fluffy. About 3 minutes. Add eggs one at a time, beating until combined. Add vanilla. With your mixer on low add the flour mixture. Beat until just combined. Do not over mix. Add milk, again just mix until combined.

Fold blueberrues into your batter. Divide batter evenly among muffin cups. Bake until muffins are golden brown. About 30 minutes. Serve warm.

Enjoy!

Buffalo Chicken Salad

We all have hectic stessfull days and the last thing we all want to do is make dinner. Instead of stopping and getting fast food, here is a quick, yummy, and crunchy salad. Blue cheese is my all time favorite cheese. I love the creamy tang of the dressing mixed with the hot and spicy.

Ingredients

1 head of romaine lettuce, chopped

4 stalks of celery, julliened

4 carrots, julliened

5 breaded chicken stripes, diced (pre-cooked)

blue cheese crumbles, creamy

blue cheese dressing

Franks Origional Red Hot Sauce

Directions

Wash and chop your romaine. Jullien your celery and carrots. Dice your chicken strips, I buy mine pre- made, remember this is an easy dinner! Place your chicken strips in a bowl and add as much or as little hot sauce as you wish depending on taste. I like spicy so I add a lot. Assemble your salad with your celery, carrots, blue cheese, and dressing, and walla you have dinner.

Enjoy!

Turkey Chili

On cold winter days their is nothing more comforting than a warm bowl of chili. This dish is easy to put on in the early morning and let cook all day making your home smell of yummy goodness. Chili is a true comfort food.

Ingredients

1 lrg. can of hot chili beans
1 lrg. can of pinto beans, drained
1 pkg. of ground turkey (1 lb.)
1 med can of diced tomatoes
1 med can of tomato sauce
1/2 white onion, minced
3-4 cloves of garlic, minced
1 Tlbp. kosher salt
1 Tlbp. olive oil
Chili powder, to taste
Cayenne pepper, to taste

Directions

In a large pot with olive oil add white onion and garlic saute until soft. Add ground turkey and crumble the meat until cooked through. Add the beans, tomatoes and sauce, let simmer.
After all the ingredients have simmered awhile add chili powder, cayenne, and salt to taste. Let the chili simmer most of the day on low. Right before serving turn heat up and bring chili to a boil.
Serve with: Fritos, sharp cheddar cheese, and warm cornbread. Also a nice big yummy salad goes well.

Enjoy!

Cranberry Pear Rustic Tartlet

This is such a fun and easy recipe. You don't need to worry about making your crust from scratch, Pillsbury makes a delicious pre made crust. I always keep a few boxes of these pie crusts in my freezer for that spur of the minute creation. Bartlett pears are so sweet and juicy that the cranberries give the perfect perk to this yummy tart!

Ingredients

1 Pillsbury pie crust

2 fresh pears, Bartlett

1 handfull of fresh cranberries

1 Tbs. brown sugar

1 Tbs. of sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. flour

2 Tbs. butter, cut into small pieces

1 egg, beaten

Directions

Lay your pie crust onto a lightly floured surface. Cut your pears into small and thin pieces and place into a large bowl with a handful of fresh cranberries. Add your sugars, cinnamon, salt and flour. Mix until all coated. Spoon fruit mixture into the center of your pie crust. Dot with butter. Fold the edges of your pie up accordion style. Brush crust with egg wash and sprinkle with white sugar. Bake in a 375˙ oven for 30 to 40 min or until bubbly and golden brown.

Enjoy!