These are SO yummy! I made them for breakfast on Saturday AND Sunday, and would have made them Monday too, if I didn't have to wake up at 5:30am to get ready for work. You should make them asap. You will gobble them up, just like we did. We never had any leftover.
Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
3 Tsp juice (apple or orange)
optional: sugar if needed, to taste
Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven and quickly spray the wells with non-stick spray, or brush with melted butter. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs
(source: www.ourbestbites.com)
Monday, February 13, 2012
Monday, February 6, 2012
Apple Puffed Pancake
We had a lot of apples at our house, and I didn't want them to go bad, so I've been making all things apple. I made this for Sunday breakfast, and everyone gobbled it down. With six eggs, I thought it might be too eggy, which I'm not a fan of, but it was great. And it was sweet enough that it didn't require any syrup, although you could add some if you want the extra flavor.
6 eggs
½ tsp salt
1 ½ cups milk
1/2 tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (can decrease to 6 Tb if desired)
2-3 apples, peeled and sliced thinly
3-4 Tb brown sugar
Place 9×13 inch pan in oven while it preheats to 425 degrees F. Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve. Serves 6.
(source: www.thesisterscafe.com)
6 eggs
½ tsp salt
1 ½ cups milk
1/2 tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (can decrease to 6 Tb if desired)
2-3 apples, peeled and sliced thinly
3-4 Tb brown sugar
Place 9×13 inch pan in oven while it preheats to 425 degrees F. Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve. Serves 6.
(source: www.thesisterscafe.com)
Philly Bavarian Apple Torte
I made this dessert the other night for some friends we had over for dinner, and it was a big hit. Not too cheesecake-y, but just enough, with a little hint of apple pie flavor. Loved it.
1/2 cup butter, softened
1 cup sugar, divided
1 cup flour
1 (250 g) package Cream Cheese, softened
1 egg
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
4 Granny Smith or Golden Delicious apples, peeled, sliced
1/4 cup sliced almonds
Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.
(source: www.allrecipes.com)
1/2 cup butter, softened
1 cup sugar, divided
1 cup flour
1 (250 g) package Cream Cheese, softened
1 egg
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
4 Granny Smith or Golden Delicious apples, peeled, sliced
1/4 cup sliced almonds
Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.
(source: www.allrecipes.com)
Friday, February 3, 2012
Black Bean Chili with Butternut Squash
1 Tablespoon olive oil
1 large sweet onion, diced
1 medium yellow bell pepper, diced
3 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed & drained
2 cups fat-free, less-sodium vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 (4.5 ounce) can chopped mild green chiles
1 teaspoon chili powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
1 medium butternut squash
1/4 teaspoon salt
Directions:
1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chiles, chili powder, chipotle chile powder, and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.
2. Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4-inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small, sharp knife, and cut into 1/2-inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm.
(***Or buy the pre-cut kind from Costco, and skip half of step #2. That's what I do to save time and frustration.)
(source: www.recipegirl.com)
1 large sweet onion, diced
1 medium yellow bell pepper, diced
3 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed & drained
2 cups fat-free, less-sodium vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 (4.5 ounce) can chopped mild green chiles
1 teaspoon chili powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
1 medium butternut squash
1/4 teaspoon salt
Directions:
1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chiles, chili powder, chipotle chile powder, and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.
2. Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4-inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small, sharp knife, and cut into 1/2-inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm.
(***Or buy the pre-cut kind from Costco, and skip half of step #2. That's what I do to save time and frustration.)
(source: www.recipegirl.com)
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