Caramelized Apple-Stuffed Pancake

Caramelized Apple-Stuffed Pancake

On busy mornings, Puff Pancakes are a favorite to make.  I love them because they are so easy, quick, and delicious.  A puff pancake is basically one big pancake you can fill with fruit or just dust it with confectioners' sugar.  I usually fill mine with fruit and a dusting of powdered sugar.
This morning, I made a pancake stuffed with caramelized apples- perfect for fall .  You start by heating a large cast iron skillet in a hot oven. While the pan is heating, you prepare the pancake batter which consists of eggs, flour, salt, milk, sugar, and vanilla extract. The batter is similar to a popover batter  Whirl the ingredients together in a blender and set aside.  You then cook the apples in butter with fresh ginger, lemon juice, and sugar until they are soft.  Melt some butter in your hot skillet, pour in the batter and bake.  When the pancake is done, place it on a plate and fill half with the apples.  Fold the other half over the apples, dust with confectioners' sugar and serve.  It is that easy.  Your family will have a delicious and nutritious breakfast to begin their day:)


Caramelized Apple-Stuffed Pancake
From Women's Day Magazine

Ingredients:

2 large eggs
1/4 cup whole milk
1/4 cup all-purpose flour

Ginger

1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
3 tablespoons unsalted butter
4 Gala or Braeburn apples (about 2 pounds) cored and cut into 1/2 inch - thick wedges
1 tablespoon fresh lemon juice
1 (1-inch) piece fresh ginger, cut into matchsticks
Confectioners' sugar, for serving


Directions:

1. Heat oven to 425 degrees F. In a blender, puree the eggs, milk, flour, vanilla, salt and 1 tablespoon granulated sugar until combined;  set aside.

Eggs, Milk, Flour, Vanilla, Salt and Sugar

Ingredients Blended Together

2. Place a 12-inch cast-iron or oven-safe skillet in the oven to heat up.
3. In a large skillet, melt 2 tablespoons butter over medium heat.  Add the apples and cook, stirring occasionally until the apples are just beginning to brown, 2 minutes.  Add the remaining 3/4 cup granulated sugar.  Stir in the lemon juice and ginger.  Cook until just tender and the juices slightly thicken, 5 to 6 minutes.

Apples in Butter

Apples, Sugar, Lemon Juice, Ginger

4. Carefully remove the skillet from the oven and add the remaining 1 tablespoon butter.  Once the butter has melted, pour in the batter.  Return this to the oven and bake until puffed and golden, 10 to 12 minutes.  Transfer to a plate, spoon apples over half the pancake and fold over.  Sprinkle with confectioners' sugar, if desired, and serve immediately.

Serves 4

Melted Butter

Out of Oven and Puffy

  

Apples on Half of Pancake

 

Ready to Eat

Pumpkin Spice Latte

Pumpkin Spice Latte in My Favorite Mug

Today, like I promised, I am going to share a recipe for Pumpkin Spice Latte with you.  I love this fall beverage.  It has fall in every taste, the pumpkin, the spices. MMM - delicious:) The warmth of the beverage  takes off the morning or evening chill with every sip.  In fact, as I am writing this post, beside me is a cup  Pumpkin Spice Latte.
Now, to the recipe.  I found this recipe from a blog named "the Kitchn".   I modified this recipe ever so slightly.  You begin by heating milk, pumpkin spice syrup, and sugar just until steaming.  You then stir in some vanilla and pumpkin pie spice.  With either a stand or a immersion blender, blend for 15 seconds or until foamy.  Pour mixture into a large mug and add 1/2 cup of strong brewed coffee or espresso.  Top with whipped cream.  That's it.  Sit back and enjoy:)

Pumpkin Spice Latte
Adapted slightly from "the Kitchn"

Ingredients:
2 cups milk
2 tablespoons Pumpkin Spice Syrup
1 to 2 tablespoons sugar
1 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for garnish
1 to 2 shots espresso, about 1/4 cup espresso or 1/2 cup of strong brewed coffee
Whipped Cream, to garnish

Directions:
1. In a saucepan whisk together milk, Pumpkin Spice Syrup, sugar and cook on medium heat, stirring until steaming.

2. Remove from heat, stir in vanilla and pumpkin pie spice.  Blend mixture for about 15 seconds or until foamy.

3. Pour into a large mug or two mugs.  Add the espresso or coffee on top.
4. Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Note:  If you do not want to use sugar, use sugar substitute to taste.

Makes 1 to 2 servings

Pumpkin Spice Syrup

Pumpkin Spice Syrup

It's autumn - my favorite time of  year:)  One of my favorite  beverages comes this time of year  -  Pumpkin Spice Latte.  This year, I decided instead of spending a small fortune at Starbucks I was  going to make my own - I'm going DIY (do it yourself). In researching various latte recipes, I decided I  wanted to use a syrup instead of pumpkin puree.  I felt the syrup would give it a better flavor.     To make a great tasting latte, I needed a great tasting pumpkin syrup.  The quest for a syrup recipe  began.  To my delight, I found a copy cat recipe for Starbucks Pumpkin Spice Syrup.  This syrup is very easy to make and one you can use not only in lattes but for tea, pouring it over pound cake, pancakes,  waffles, and french toast.  The possibilities are almost endless.

To begin making the syrup, you heat water and sugar until the sugar dissolves.  You then add fragrant spices - cinnamon, ginger, clovers,  and nutmeg.  To this mixture you add the pumpkin puree and simmer for 8 minutes.  Strain and cool.  The syrup can last up to one month in a tightly closed jar.

I sampled a taste of the syrup and it was wonderful.  The syrup has a sweet spicy taste with  a mellow pumpkin flavor.

Future Blog Post October 10, 2012:  Pumpkin Spice Latte

Starbucks Pumpkin Spice Syrup
Copycat Recipe Guide
Ingredients:

1 1/2 cups water
1 1/2 cups superfine sugar
4 cinnamon sticks
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
2 tablespoon pumpkin puree

Directions:

1. Combine the water and sugar in a saucepan.
2. Simmer over medium heat, stirring occasionally until the sugar dissolves.

3. Add the spices and the pumpkin and continue to simmer for about 8 minutes, stirring frequently.  Do not boil.

4. Remove from heat and strain the syrup twice through a fine mesh strainer.

5. Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.

Pure Goodness

Hummus

Hummus

Hummus -  so easy, so quick,  so delicious, and ever so healthy.  This was our assignment this week in French Fridays With Dorie.  To make hummus, you put chickpeas. garlic, lemon juice, cumin, salt, pepper,  and tahini in a food process.  As the ingredients are processing you add some reserved chickpea liquid until the hummus  has a nice thick texture.  That's it.  I told you it was easy.
I served the hummus as an afternoon snack with some pita chips.  It was a hit. The kids loved it.    When my college kid came home in the evening, he  asked if I had any hummus to go with the pita chips.  I proudly told him yes, I made some this morning:)
The hummus will last 3 days in the fridge.
You can find this wonderful recipe on page 19 in "Around My French Table". 

Ingredients in Food Processor

Ready

Delicious

Slow Cooked Pot Roast

Pot Roast with Mashed Potatoes and Gravy

Pot Roast is one of those comfort foods/stick to your ribs meal. Add some mashed potatoes and gravy and I am one happy eater. As I was growing up, my mother used to make pot roast once a week with carrots and potatoes.  She cooked her roasts and veggies on the stove top in a Dutch Oven.  It was one of my favorite meals she made.
Today, I carry on my own tradition of the Pot Roast Meal.   Being that I am usually running around, I put my roast in a slow cooker in the morning turn it on low and let it cook.  I do not cook my veggies in the crock pot with the meat.  I cook them separately. Usually, I serve mashed potatoes and gravy with the pot roast.
In this recipe, I used a 3 1/2 -4 pound eye of round roast.  I set  it on a bed of finely chopped onions, carrots, and celery.  Add 1/4 cup beef broth and a bay leaf.  Set it on low and let it cook for 6-8 hours. The result is moist, tender, and flavorful slice of roast. I love the flavor and texture of the beef from slow cooking.  Serve with mashed potatoes and veggies, if you desire. Perfect for a  weekday family meal or a Sunday Dinner.




Slow Cooked Pot Roast


Special Equipment: Crock Pot

Ingredients:

1 (3 ½-4 pound) Eye of Round Beef Roast
Ground Black Pepper
Olive Oil
¼ cup beef broth/stock
1 bay leaf
¼ cup finely chopped onions
¼ cup finely chopped carrots
¼ cup finely chopped celery

Directions:

1. Wipe the roast with a damp paper towel.  Sprinkle the roast generously with black pepper.
2. In a large skillet heat the olive oil over medium-high heat.  Brown the roast on all sides.
3.Pour the beef broth or broth into the crock pot.  Add the bay leaf.
4. Spoon the onions, carrots, and celery in the bottom of the crock-pot.
5. Place the roast on top of the veggies.  Cover and set crock-pot on low.  Cook for 6-8 hours.  Slice and serve.


Makes 6 servings

Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

What to make for breakfast?  On Sundays, I like to make something special we can sit down to and eat as a family.  In my searching  I found this recipe from Ina Garten, "Banana Sour Cream Pancakes."  Just the title of the recipe made my taste buds happy.   The pancake batter is made with your  basic pancake ingredients,  flour, eggs, milk, sugar, salt, and baking powder.  To these ingredients you add sour cream, grated lemon zest, vanilla extract, and bananas.  The bananas are added to the batter as the pancakes are cooking.   The pancakes are served with butter, maple syrup, and confectioner's sugar.
The pancakes were delicious.  I love the flavor grated lemon zest added.  It complimented the tanginess of the sour cream and the sweetness of the bananas.  It was a great breakfast to serve to the family and we all loved the pancakes.  Enjoy them with your family:)


Banana Sour Cream Pancakes
From Ina Garten

Ingredients

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk

Diced Bananas

2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Directions

1. Sift together the flour, sugar, baking powder, and salt.  In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest.

Dry Ingredients

Wet Ingredients

2. Add the wet ingredients to the dry ones, mixing only until combined.

3. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes.
4. Distribute a rounded tablespoon of bananas on each pancake.  Cook for 2 to 3 minutes, until bubbles appear on top and the underside in nicely browned.

5.  Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
6.  Serve with sliced bananas, butter, maple syrup and confectioner's sugar.

Makes 12 pancakes

Endives, Apples, and Grapes

Endives, Apples, and Grapes

This week in French Friday's With Dorie we made "Endives, Apples, and Grapes."  This was a very simply, yet very delicious dish. As the recipe title suggests, the  main ingredients are endives, apples, and grapes.  You cook the endives, apples, and grapes slowly in butter with rosemary sprigs until they are soft and caramelized.  That  is it.  You are ready to serve the dish.
This dish was delicious.  The grapes were my favorite.  They were so sweet and extremely tasty. I really enjoyed this recipe.    This is one recipe I will be making again and again.  You can find this recipe on page 338 in "Around My French Table."

Slowly Cooking 

Caramelizing

Ready to Eat